What Is Da Hong Pao?
Da Hong Pao is one of China’s most legendary teas, grown in the rocky cliffs of Wuyi Mountain, Fujian Province. Known as a “rock tea” (Yancha), it’s famous for its rich aroma, complex layers of flavor, and unique mineral “rock rhyme” (Yan Yun) that comes from the volcanic rock soil.
✨ Key Benefits
🌱 2025 Spring Harvest – picked at peak aroma and flavor
🏞 Authentic Wuyi Mountain Origin – true Da Hong Pao terroir
🔥 Traditional Charcoal Roasting – deep, complex taste
💦 Perfect for Gongfu or Western Brewing
♻️ Re-steeps up to 5–7 times
Wuyi Mountain is where I first fell in love with oolong tea. Every spring, I work closely with local tea masters to create authentic, charcoal-roasted Da Hong Pao that captures the mountain’s true character. Each cup is rich, aromatic, and full of stories — the kind of tea meant to be savored slowly.
Flavor Profile
Aroma: Roasted nuts, orchid, light smokiness
Taste: Smooth, layered, sweet aftertaste
Mouthfeel: Round, full-bodied, lingering finish
Brewing Guide
Water Temperature: 90–95°C (194–203°F)
Tea-to-Water Ratio: 2–3g per 200ml
Steeping Time:
Gongfu Style: 10–15 sec for first steep, increase gradually
Western Style: 2–3 minutes
Cold Brew: Steep in cool water for 6–8 hours, serve over ice
