Fujian
Oolong Tea
Spring & Autumn
Oxidation & Roasting
Da Hong Pao (Big Red Robe) is one of the most prestigious and legendary oolong teas in China, originating from the misty Wuyi Mountains of Fujian Province. Known for its complex flavor profile and rich history, it is often considered the 'King of Teas.'
Da Hong Pao (大红袍), meaning "Big Red Robe," is a legendary oolong tea from the Wuyi Mountains in Fujian Province, China. It is renowned for its complex, rich flavor, often described as having a distinctive "rock韵" (Yan Yun or "rock rhyme"), which reflects the mineral-rich terroir of its origin.
The tea is grown on the steep, rocky cliffsides of the Wuyi region, where the unique geology and microclimate contribute to its exceptional character. The original Da Hong Pao tea bushes, located in the九龙窠 (Jiulong Ke) grotto, are now protected as national treasures.
Da Hong Pao is classified as a "Wuyi Rock Tea" (武夷岩茶). Its production involves meticulous processes including withering, shaking, partial oxidation, and extensive charcoal roasting, which develops its deep, roasted flavor and long-lasting aftertaste.
Roasted nuts, charcoal, minerals, with subtle floral hints
Full, rich, robust, with deep earthy and mineral notes
Long-lasting, sweet aftertaste with the distinct "rock韵"
The most popular legend tells of a poor scholar who fell ill while traveling to the capital for the imperial examinations. A monk from a temple near the Wuyi cliffs brewed him tea from the local wild tea bushes, and the scholar recovered and passed his exams. Later, as an official, he returned to thank the monk and draped his imperial red robe over the tea bushes as a sign of respect, thus naming them "Da Hong Pao."
Historical records suggest tea cultivation in the Wuyi Mountains dates back to the Tang Dynasty, but the specific cultivation and recognition of Da Hong Pao occurred during the Ming Dynasty (1368-1644).
The original mother bushes, estimated to be over 350 years old, are now protected and no longer harvested for commercial sale. Modern Da Hong Pao is propagated from cuttings of these original plants or from other tea bushes grown in the designated rocky areas.
"In the rocky crevices of Wuyi, the spirit of the mountain lives on in the leaf of Da Hong Pao." — Ancient Tea Saying
First records of tea cultivation in the Wuyi region.
Da Hong Pao gains recognition and the legend of the red robe is popularized.
Wuyi Rock Teas, including Da Hong Pao, become popular tribute teas.
Protection of mother bushes, scientific propagation, and global fame as the 'King of Teas'.
Leaves are hand-picked during spring (mingqian) or autumn. The standard is often "one bud and three to four leaves" (开面采), ensuring the leaves have matured sufficiently for the complex flavor.
Fresh leaves are spread out under the sun or in the shade to remove initial moisture and initiate the oxidation process. This step is crucial for developing the base flavor.
Leaves are shaken in bamboo baskets or tumbled in machines to bruise the edges, promoting controlled oxidation. This step is repeated several times, allowing the leaves to rest between sessions.
High heat is applied to halt the oxidation process at the desired level, preserving the unique characteristics. This is typically done in a wok.
The leaves are rolled to break down cell walls, releasing essential oils and shaping the tea. This step helps concentrate the flavors.
The defining step for Wuyi Rock Teas. The leaves are roasted over charcoal or in ovens at specific temperatures for extended periods. This imparts the characteristic roasted flavor, reduces moisture, and stabilizes the tea for long-term storage. This process can be repeated multiple times (足火).
Charcoal Roasting Process
"The soul of Da Hong Pao is forged in fire, its character shaped by the rock." — Master Roaster
Use boiling water (100°C / 212°F). The robust nature of Da Hong Pao can handle high heat.
First infusion: 10-15 seconds. Subsequent infusions: Increase time gradually (e.g., 15s, 20s, 30s...).
Use 5-7 grams of tea per 100-150 ml of water for a gongfu style brew.
Use soft, filtered water for the best results.
Use a small vessel to concentrate the flavors and aromas.
Da Hong Pao is famous for its ability to be steeped many times, revealing different layers of flavor.
A quick rinse with hot water can awaken the leaves and remove any dust.
Focus on the unique mineral character and long aftertaste that defines Wuyi Rock Teas.
In TCM, Da Hong Pao is considered to have a warm nature and a sweet, slightly bitter taste. It is believed to strengthen the spleen and stomach, aid digestion, warm the middle burner, and help eliminate dampness. Its warming properties make it suitable for colder seasons.
The tea is also thought to invigorate the body's Qi (vital energy) and provide a balanced, sustained energy boost without the jitters often associated with coffee.
Like other oolong teas, Da Hong Pao contains significant levels of polyphenols, including catechins and theaflavins, as well as caffeine and L-theanine. The partial oxidation process creates unique compounds.
Research suggests that oolong tea consumption may support weight management, cardiovascular health, bone health, and provide antioxidant benefits. The roasting process may also influence the bioavailability of certain compounds.
Helps combat oxidative stress and supports cellular health.
Caffeine and L-theanine provide focused alertness and calm.
May help maintain healthy cholesterol levels.
Can boost metabolism and fat oxidation.
Fluoride and other minerals may support bone density.
Traditionally used to promote healthy digestion.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Polyphenols) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate-High | Supportive |
| Minerals (Calcium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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