The name translates to "Big Red Robe," and the story behind it is part of what makes this tea famous. Legend has it that a Ming-dynasty emperor's mother fell gravely ill, and a monk from the Wuyi Mountains gave her a tea that restored her health. In gratitude, the emperor sent red robes to drape over the bushes that produced it, marking them as imperial treasures. Some of those original mother bushes are said to still grow on the rocky cliffs of Fujian's Wuyi range and are treated as national treasures today, with authentic leaf from them counted among the most valuable tea in the world.
The tea sold here is grown on those same cliffs, where mineral-rich soil, misty air and steep, rocky terrain shape the leaf's character. Pickers work by hand, choosing only the most tender leaves and buds from bushes rooted in the stone, a skill passed down through generations of Wuyi tea artisans. After harvest the leaves are withered, partially oxidised and roasted over charcoal, a slow process that builds their dense, layered flavour.
In the cup, expect a deep amber liquor with a roasted, nutty opening, toasted nuts and warm bread are the usual comparisons, that gives way to orchid and other floral notes. Underneath sits a mineral quality Wuyi drinkers call "rock rhyme," specific to leaf grown in this stony ground. The texture is smooth, and later infusions can bring out caramel, cocoa, dried fruit or a broader fruitiness, so it rewards steeping more than once. The finish is long and faintly sweet, and the overall effect is both grounding and lively.
Caffeine sits at a moderate level, typically 30 to 50mg per 150ml cup, enough for steady focus without the edge of a stronger black tea or coffee, which is part of why it works as an any-time-of-day pour.
To brew, rinse the leaves briefly in freshly boiled water and discard that first pour. Then steep in 100°C water for around 30 seconds for a 150ml serving, letting later infusions run a touch longer as the leaves keep giving up flavour across multiple rounds.
