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Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea
Classic Gold Award Da Hong Pao Oolong Tea

Classic Gold Award Da Hong Pao Oolong Tea

Floral notes, gentle roast and lingering mineral sweetness.
Price:
$5.05
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Tea profile

  • Tea type: Oolong Tea
  • Origin: Fujian
  • Form: Loose
  • Harvest year: 2024
  • Oxidation / fermentation: Partially oxidized

About this tea

This Da Hong Pao is the flagship blend of Ruolan Tea Factory in Nanping, Fujian, a family-run producer with more than 50 years of experience. Multiple cultivars picked after Qingming are combined with medium oxidation and roasting.

Award: This blend received a Gold Award at the 2006 Fujian Tea Championship.

Explore All Oolong Tea →

Tasting notes

  • Dry leaf: Tightly rolled, uniform leaves with a dark sand-green hue and roast aroma.
  • Aroma: Floral and fruity notes become more apparent after brewing.
  • Taste & texture: Smooth and full-bodied, with a gentle roast and mineral sweetness.
  • Finish: Lingering “yan yun” or rock rhyme, with a cool, refreshing impression.
  • Liquor: Bright, clear orange-red.

Brewing guide

How to Brew Yancha (Wuyi Rock Tea)

  1. Brewing Yancha is simple when you follow a few key steps:
    A small teapot or gaiwan works best for control and heat retention.
  2. Rinse with boiling water to help release the tea’s aroma.
  3. Fill about half the gaiwan—Yancha needs a generous amount to express its full flavor.
  4. Pour in water at 100°C (212°F) and pour out quickly.
  5. Yancha shines over 6–8 infusions, gradually revealing layers of taste and fragrance.

Want to learn more about the techniques and tasting notes behind brewing Yancha?👉 Read our full brewing guide

Quick brewing guide

For gongfu brewing, use 5–8g of tea per 100ml water at 100°C / 212°F. Begin with a short infusion of about 5 seconds, then add about 10 seconds for later infusions. Adjust to taste.

Packaging & use

Scan the QR code on the label for tea details and brewing instructions.

Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.

Customer reviews

Customer Reviews

Overall rating: 5.0 / 5 from 11 reviews.

This tea is amazing! The flavor is so rich and smooth, with a wonderful floral aroma. It's definitely one of the best oolongs I've ever had.

Evelyn M. 5/5 Verified

Classic Gold Award Da Hong Pao Oolong Tea

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