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Qing Da Hong Pao is a lightly baked Wuyi rock oolong from Fujian, offering a more aromatic expression of the classic Big Red Robe style.
Its bright amber liquor has an Orchid fragrance with Honey sweetness and a clear warm-stone mineral character. The taste is balanced, clean and refined, with a smooth body and a delicate, lingering finish. Its character is closer to lightly baked Shui Xian and Qilan oolongs than to heavily roasted Da Hong Pao.
The tea comes from the Wuyishan Mountains in Fujian Province, China, a region known for its distinctive mineral-rich rock oolongs.
The leaves were gently baked over charcoal to preserve their floral fragrance and mineral clarity without developing a strong roasted intensity. The finished tea was pressed into a 100 g brick and packed in November 2025.
Western brewing: Use 5 g per 250 ml of water at 90–95 °C. Steep for 2–3 min. Increase the brewing time for the next infusion.
Gongfu brewing: Use 6–7 g per 100 ml of water at 95 °C. Rinse briefly, then begin with a 15 sec infusion. Add 5–10 sec to each subsequent infusion.
Choose Qing Da Hong Pao if you enjoy the mineral character of Wuyi rock tea but prefer a lighter roast and a more floral, aromatic profile. It offers the elegance of traditional Da Hong Pao without strong charcoal intensity.
