Classic Da Hong Pao (Big Red Robe)
The everyday face of Wuyi's most famous rock tea. Most Da Hong Pao sold today is a blend, cultivars like Shui Xian and Rou Gui roasted together over charcoal until they read as one tea. Toasty and mineral, with dark fruit and a caramel sweetness. The accessible roasted oolong the name was built on.
Tasting Notes
roastedmineraldark fruitcaramel
What do you taste?
Origin
Plant
Blend (often Shui Xian and Rou Gui)
Land
200–700m
Craft
Late Spring harvest. Wuyi yancha, partial oxidation then charcoal roasted.
Brewing
Gongfu100.0°Ctemp
7gper 120ml
15s (after rinse)1st steep
Add 5s each steep · 6-8 steeps
Timed for this tea
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From the tea table
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