Oolong tea · Wuyi Mountains, China

Da Hong Pao (Big Red Robe)

Legendary rock oolong with mineral notes and roasted character from the Wuyi mountains.

Da Hong Pao (Big Red Robe)
How to brew
Da Hong Pao (Big Red Robe) — How to brew
LeafWaterTemperatureTimeInfusions
Western 5 g 250 ml 93°C / 200°F1 min 30 s 4
Gong Fu 9 g 100 ml 93°C / 200°F 5 s + 12
Gong Fu: Rinse 5s · discard 1: 5s 2: 8s 3: 10s 4: 15s 5: 20s 6: 30s 7: 40s 8: 50s 9: 60s 10: 80s 11: 100s 12: 120s
Best time: EveningPremium
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About this tea

Da Hong Pao, the 'Big Red Robe,' reigns as the king of Wuyi rock oolongs (yancha) and one of China's most legendary teas. The name comes from a Ming Dynasty legend in which a grateful scholar draped his red imperial robe over the tea bushes in honour of his mother. The six original mother bushes, over 350 years old, still grow on Wuyi Mountain's cliff faces and their tea has sold for over $1 million per kilogram.

Grown in the mineral-rich, rocky terrain of Wuyi Mountains in Fujian, this heavily oxidized oolong (70-80%) embodies the concept of 'yan yun' (rock rhyme) - a mineral complexity unique to cliff-grown teas. The misty mountains, rocky soil, and specific microclimate create conditions impossible to replicate elsewhere. Traditional processing involves multiple roastings over charcoal, developing the tea's signature depth while preserving its essential character.

The flavor profile is bold and complex: initial roasted notes of cocoa and coffee give way to underlying fruitiness - dried longan and dates. The mineral quality manifests as a pleasant astringency and mouth-coating sensation. The 'yan yun' creates a unique feeling on the palate - simultaneously smooth and structured. Multiple infusions reveal evolution from roasted to fruity to mineral. The finish is remarkably long, with sweetness emerging minutes after drinking.

Brewing recommendations: Use 1 tablespoon (5g) per 250ml cup with water at 93°C (200°F), steeping for 90 seconds. For gongfu style, use 8g per 100ml with near-boiling water. Rinse leaves first, then steep for 10-20 seconds initially. This tea can handle high temperatures and yields 8-10 infusions. The tea improves with age when stored properly.

Best savored during focused tea sessions to appreciate its complexity. In Chinese business culture, serving authentic Da Hong Pao demonstrates sophistication. Pairs well with dark chocolate, roasted nuts, dried fruits, and mild cheeses. Also excellent with grilled foods. The roasted character makes it suitable for evening enjoyment despite moderate caffeine content.

Caffeine, in context

Per 250 ml cup, brewed as directed.

Da Hong Pao (Big Red Robe) 45 mg
Black tea 47 mg
Espresso 63 mg
Filter coffee 95 mg

Flavor profile

  • roasted
  • mineral
  • fruity
  • rock sugar

Health benefits

  • antioxidants
  • digestion
  • weight management
  • warming

Pairs wonderfully with

  • roasted meats
  • nuts
  • dried fruit
  • dark chocolate

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Frequently asked questions

Can you re-steep Da Hong Pao (Big Red Robe)?

Yes — Da Hong Pao (Big Red Robe) gives 12 good infusions. Start at 5 seconds and add a little time to each round.

How much caffeine is in Da Hong Pao (Big Red Robe)?

45 mg per 250 ml cup — Medium caffeine.

What water temperature does Da Hong Pao (Big Red Robe) need?

93°C / 200°F. Hotter water pulls out bitterness; cooler water under-extracts the leaf.

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