Classic Gold Award Da Hong Pao Oolong Tea
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Classic Gold Award Da Hong Pao Oolong Tea
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Smooth and full-bodied, with rich floral notes, a gentle roast aroma, and a lingering mineral sweetness known as “rock rhyme.”
Da Hong Pao (Big Red Robe) is one of the most iconic Wuyi rock teas—and also one of the most complex. The taste can vary widely depending on the tea cultivar, the specific mountain origin, and how it's crafted. After two years of careful tasting and selection, this is the Da Hong Pao we chose to share.
This version comes from Ruolan Tea Factory in Nanping, Fujian. The family has been making Wuyi oolong tea for over three generations, with more than 50 years of experience. Their tea impressed us with both its clean craftsmanship and steady, enjoyable flavor.
This particular tea—once awarded a gold medal in the 2006 Fujian Tea Championship—is their flagship blend. It’s made after the Qingming Festival using multiple cultivars, and is processed with medium fermentation and medium roasting.
You’ll notice tightly rolled, uniform dry leaves with a dark, sand-green hue. The dry aroma has the signature roast scent of Wuyi tea. Once brewed, the fragrance becomes more floral and fruity, especially when sniffing the cup lid. The liquor is a bright, clear orange-red.
Each sip is smooth, rich, and rounded—neither too strong nor too light. It carries the signature “yan yun” (rock rhyme): a lingering sweetness and a mineral depth unique to teas grown in Wuyi’s rocky soil. The aftertaste builds gradually, leaving the throat cool and refreshed.
This is not a tea that stuns you in the first cup—it’s one that keeps calling you back.
Key Features:
- Authentic Da Hong Pao from Wuyi, Fujian
- Crafted by a family-run tea factory with 50+ years of expertise
- Medium roast and fermentation for a balanced flavor
- Gold Award winner in the 2006 Fujian Tea Championship
- Full-bodied, floral, and mineral with a smooth aftertaste
- Best enjoyed over multiple infusions
If you're exploring Wuyi teas or want a classic Da Hong Pao that feels comforting, not overpowering—this one is worth having on your shelf.
Tea type: Oolong Tea
Tea shape: Loose
Origin: Fujian
Picking year: 2024
Picking Season: Spring
Tea shape: Loose
Fermentation degree: 🟢🟠🟠Semi-fermented
Suggested teaware:
- Gaiwan☕
- Glass Cup🥛
- Porcelain Cup
- Clay Teapot🫖
- Elegant Cup
- Cold Brew
Tea-to-100g Water Ratio: 5g - 8g
Brewing Water Temperature:
- ♨️♨️♨️~100℃/212℉
Medthod:
How to Brew Yancha (Wuyi Rock Tea)
- Brewing Yancha is simple when you follow a few key steps:
A small teapot or gaiwan works best for control and heat retention. - Rinse with boiling water to help release the tea’s aroma.
- Fill about half the gaiwan—Yancha needs a generous amount to express its full flavor.
- Pour in water at 100°C (212°F) and pour out quickly.
- 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
Initial Brewing Time: ⏰~5s
Subsequent Brewing Time: initial brewing time+10S
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