Da Hong Pao, meaning “Big Red Robe,” is one of China’s most famous oolong teas. Grown in the rocky, mineral-rich soil of Wuyi Mountain in Fujian Province, it’s prized for its unique “rock rhyme” (Yan Yun) — a smoky, mineral flavor shaped by volcanic terrain and traditional charcoal roasting.
What Makes Da Hong Pao Special?
Da Hong Pao is a partially fermented tea, falling between green and black teas in oxidation. The carefully handpicked leaves undergo a complex process including withering, shaking, rolling, and slow charcoal roasting — which gives the tea its rich aroma and layered flavor.
The original Da Hong Pao comes from a few ancient tea bushes, some over 350 years old, in protected spots like Tianxin Rock and Water Curtain Cave. These mother bushes are highly valued and rare, making authentic Da Hong Pao a true treasure.
How Does Da Hong Pao Taste?
Dry Leaves: Dark, tightly rolled with reddish-brown highlights
Brewed Tea: Clear amber liquor
Aroma: Notes of roasted nuts, floral orchids, and a subtle mineral smokiness
Flavor: Smooth, full-bodied, with rich sweetness and a clean, lasting finish
When Is It Harvested?
The best Da Hong Pao is harvested in spring, just after the Qingming Festival, when leaves are tender and flavorful. While summer and autumn teas exist, spring tea is most prized for its balance of freshness and depth.
Why Is Da Hong Pao So Loved?
Beyond taste, Da Hong Pao carries cultural legend: it is said an emperor’s mother was healed by this tea, leading him to drape red robes over the original bushes as a sign of honor. This story, along with its exquisite flavor, cements Da Hong Pao as the “King of Rock Teas.”
Experience 2025 Spring Da Hong Pao from Roytea
We source our 2025 spring harvest Da Hong Pao directly from Wuyi Mountain’s core areas. Carefully handpicked and roasted, it’s packed fresh in a 70g tin to capture its unique aroma and flavor.
