Da Hong Pao is one of the most renowned Chinese oolong teas and a representative example of Wuyi rock tea (武夷岩茶, yancha). It originates from the Wuyi Mountains in Fujian Province, a UNESCO World Heritage site known for its rocky terrain and mineral-rich soil. Teas grown in this region are prized for their distinctive “rock rhyme” (yan yun), a term used to describe the mineral depth and lingering resonance unique to Wuyi teas.

Da Hong Pao is a highly oxidized and traditionally roasted oolong, placing it between lighter oolongs and black tea in both processing and flavour profile. When brewed, it produces a bright auburn to orange-yellow liquor with notable clarity.

Classification and Origin

• Tea type: Oolong tea

• Sub-category: Wuyi rock tea (Yancha)

• Region: Wuyi Mountains, Fujian Province, China

Historically, authentic Da Hong Pao referred to tea harvested from a small number of ancient mother bushes growing on cliff faces in the Wuyi Mountains. These original plants are now protected, and modern Da Hong Pao is produced from cultivated varietals propagated from those original bushes or blended in the traditional Da Hong Pao style.

Origin of the Name

Several legends explain the origin of the name Da Hong Pao, with the most well-known involving an imperial scholar. According to this story, the scholar fell seriously ill while travelling to sit for the imperial examinations. A monk from Tianxin Temple brewed him tea made from leaves harvested in the Wuyi Mountains, restoring his health.

After achieving top honours in the examination and later curing an emperor with the same tea, the scholar was rewarded with a red ceremonial robe. The emperor ordered the robe to be placed over the tea bushes as a sign of gratitude and honour. From then on, the tea became known as Big Red Robe, or Da Hong Pao.

Leaf Appearance and Liquor

Dry leaves:
Da Hong Pao leaves are tightly twisted or rope-like in shape, with a dark green to brown coloration resulting from oxidation and roasting.

Infused liquor:
After brewing, the tea yields a clear, bright liquor ranging from orange-yellow to deep amber, depending on roast level and infusion time.

Aroma and Taste Profile

Da Hong Pao is known for its complex aroma, often described as floral (orchid-like), roasted, and mineral-driven. The taste is full-bodied and layered, with a balance of warmth, subtle sweetness, and a long-lasting aftertaste. A defining characteristic is its lingering mineral finish, attributed to the rocky terroir of the Wuyi Mountains.

Traditional Brewing Method

Da Hong Pao is traditionally brewed using gongfu-style methods, which emphasize multiple short infusions to fully express the tea’s complexity.

General guideline (Western-style):

• Tea-to-water ratio: 2.5 g per 250 ml

• Water temperature: 100 °C (212 °F)

• Steeping time: 3–4 minutes

Clay teapots, particularly those made from Yixing clay, are commonly used as they retain heat and enhance the tea’s roasted notes. High-quality Da Hong Pao can be infused multiple times—often up to nine infusions—with the third and fourth steepings frequently considered the most expressive.

Chemical Composition and Health-Related Properties

Da Hong Pao contains naturally occurring compounds such as caffeine, theophylline, tea polyphenols, flavonoids, vitamins, and minerals. These compounds contribute to the tea’s stimulating yet balanced effect.

Traditionally, Da Hong Pao has been consumed to support mental alertness, digestion, and circulation. It has also been associated with reducing fatigue and managing fluid retention. While many health benefits are claimed in traditional tea culture, these effects are best understood as supportive rather than medicinal.

Historical and Cultural Significance

• During the Qing dynasty, Da Hong Pao frequently ranked among the highest-quality teas in regional competitions and was sometimes referred to as the “King of Tea.”

• Historically, its value was so high that small quantities could be exchanged for large amounts of staple goods, such as rice or livestock.

• In the modern era, Da Hong Pao has often been reserved for diplomatic gifts, symbolizing respect, prestige, and cultural heritage.