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Da Hong Pao
Depth born of rock and fire
Oolong tea
Semi-oxidized
China, Fujian, Wuyishan
Single origin
50-70%
Oxidation
Product line Connaisseur
A legendary Wuyi oolong with a powerful yet refined character. Da Hong Pao unfolds soft sweetness, roasted notes, and a distinct mineral depth that seems to come straight from the rocky terroir.
Partly oxidized and traditionally roasted, this tea develops a warm, rounded profile. The interplay of oxidation and fire gives Da Hong Pao its hallmark balance of softness and intensity.
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The Tea of the Red Robe
Da Hong Pao grows in the Wuyi Mountains of Fujian, a rugged terrain of steep cliffs and narrow ravines. Here, tea bushes root directly into rock. Rain filters through mineral-rich stone, mist lingers between the walls — and this environment gives Wuyi oolongs their distinctive rocky depth.
Legend tells that this tea once healed an ailing emperor. In gratitude, he draped red robes over the tea bushes to protect them. Thus Da Hong Pao — “Big Red Robe” — became a symbol of honor, strength, and imperial esteem.
The character of Da Hong Pao is shaped by balance between oxidation and fire. The leaves are partially oxidized and traditionally roasted, allowing soft sweetness, warm roasted notes, and pronounced minerality to come together. In the cup, it is deep and grounded, with a long, dry finish that continues to resonate.
Da Hong Pao is not a tea of lightness. It is a tea of weight and stillness — formed by rock, time, and fire, meant to be approached slowly.
Simple brewing ritual
Relaxed, accessible and ideal for a large mug or teapot.
Temperature
95°C
Amount
3 gram
Water
250 ml
Time
2 minutes
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1
Preheat your teapot with hot water.
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2
Add 3 grams of tea leaves to the pot.
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3
Pour water at 95°C over the leaves. (Let boiling water cool first)
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4
Let it steep for 2 minutes.
Traditional tea ceremony
The “Method of Skill”. Lots of leaf, little water, short steeping times. Discover how the flavor changes with each infusion.
Temperature
98-100°C
Amount
6-9 gram
Water
120 ml
Time
10 sec.
Rinse
Yes
Tea vessel
Yixing
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1
Preheat your Yixing well.
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2
Fill the Yixing with dry leaves (6-9g).
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3
Rinse the tea briefly (5-10 sec) with hot water and discard.
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4
1st infusion: 98-100°C, 10 seconds. Pour out.
-
5
2nd infusion: 12-15 seconds. 3rd–10th infusion: increase the infusion time by 5 seconds each time.
Terroir: Fujian, Wuyishan, China
Region: Fujian, Wuyishan, China
Altitude: 300-600 m
Cultivar: Qi Dan
Harvest time: Spring
Also known as: Big Red Robe
