Da Hong Pao — The Legendary Oolong
Origin: Wuyi Mountains, Fujian, China
Da Hong Pao is a traditional dark oolong known for its rich, robust character shaped by the rocky terrain of the Wuyi Mountains. This tea offers a deep, expressive profile with the classic mineral quality that makes Wuyi oolongs so distinctive.
When brewed, Da Hong Pao delivers a smooth, full-bodied infusion with comforting warmth and complexity. Its roasted nature provides depth, while subtle sweetness and floral hints balance the cup, making it a satisfying choice for tea drinkers who appreciate structured, flavorful oolongs.
Flavor: Bold and layered, with notes of roasted nuts, caramel, dark chocolate, and a light floral sweetness.
Aroma: Warm and toasty, with earthy and mineral tones typical of Wuyi oolongs.
Benefits: Rich in antioxidants that support digestion, energy levels, and general well-being.Da Hong Pao has a long history and is regarded as one of the most respected traditional Chinese teas.
Brewing guidelines:
• Gongfu Cha: 8 g per 150–250 ml, short infusions at 95–100°C (200–212°F).
• Thermos: 7–8 g per 1 L, steep for about 10 minutes.
The tea handles many infusions. Fully pour out each infusion to avoid bitterness.
Gongfu Cha is a traditional brewing method using more leaf and short repeated infusions that gradually reveal the tea’s flavor and aroma.
Da Hong Pao Oolong tea Dark OOLONG
Wuyi Mountains, Fujian, China — the birthplace of the famous Yan Cha (“Rock Tea”).
The rocky terrain, volcanic mineral content, and cool mountain climate shape Da Hong Pao into a structured, deep, and mineral-rich oolong.
Medium-to-heavy roasting enhances its warmth, sweetness, and characteristic layered complexity.Da Hong Pao is one of the most respected traditional Chinese teas, admired for its depth, balance, and expressive personality.