Da Hong Pao (Big Red Robe) — Legendary Loose Leaf Cliff Oolong

Da Hong Pao is the most famous oolong in the world, born among the misty cliffs of the Wuyi Mountains (Fujian Province). Unlike pressed versions, loose leaf Da Hong Pao allows you to fully appreciate the integrity of the dark, twisted leaf and the speed of its unfolding during brewing. This is a tea with a strong character, deep charcoal roasting, and the unique "rock rhyme" (Yan Yun) that captivates from the first cup.

Taste and Aroma

The bouquet of Da Hong Pao is complex, warm, and incredibly cozy:

• Aroma: Deep, with notes of toasted rye bread crust, caramel, dried fruits, and a light woody smoke.
• Flavor Profile: Rich and enveloping. It features hints of dark chocolate, the tartness of walnut, and the sweetness of ripe spicy fruits.
• Aftertaste: Velvety and long-lasting, with a characteristic mineral note of the rocky soil and a soft sweetness.

Tea Features

Origin: Wuyi Mountains, Fujian Province, China
Type: North Fujian Oolong (Heavy roast)
Form: Loose whole leaf
Effect: Provides the famous "tea drunk" state — a combination of deep physical relaxation and a clear, focused mind.

The Legend of the Name: History tells of a student in the 14th century who fell ill on his way to the Imperial examinations and was cured by this tea. After achieving a high rank, he returned to the Wuyi cliffs and, as a token of gratitude, draped the tea bushes with his magnificent red robe (granted by the Emperor), giving the variety its majestic name forever.

How to brew?

1. Water Temperature: 95°C. Use near-boiling water to penetrate the dense structure of the leaf.
2. Teaware: An Yixing clay teapot or a porcelain gaiwan.
3. Method: Quick steeps only (20–30 seconds), starting from the second infusion (the first is for rinsing).
4. Dosage: 7-8 grams per 120-150 ml of water.