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Da Hong Pao (Big Red Robe) is a tea from Wuyishan, known for its status among Chinese teas.
Historically, this tea was originally named Qidan (Incredible Cinnabar) before being renamed Big Red Robe. Legends surround the tea’s origins, including stories of imperial officials gifting red robes to the mother plants as thanks for saving their lives. Some accounts mention monkeys trained to pluck the leaves, adding to its mythical history.
The official narrative dates back to 1385 when Ding Xian, a student traveling to take the imperial examinations, suffered from heatstroke. A monk from Tianxin Monastery cured him using Da Hong Pao tea leaves steeped in monastery water. After passing the examination and earning the title of Zhuangyuan (the highest scholar), he named the tea “Big Red Robe.”
The name Hua Xiang, meaning “Floral Aroma,” reflects the tea’s unique floral notes. These arise from a specific stage of fermentation during processing, where the leaves are carefully handled to enhance their fragrance. This is achieved during the shaking stage of oxidation, ensuring the tea develops its characteristic aroma without overpowering its other flavors.
This tea has a long heritage and plays an important role in the tea culture of the Wuyishan region.
