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Da Hong Pao is a classic Wuyi rock oolong from Fujian, made in the medium-baked Zhong Huo style and pressed into a 100 g tea brick.
The clear reddish-amber liquor has an Orchid aroma with notes of Dried fruit, roasted warmth and a toasted mineral character. The taste is smooth and full-bodied, with balanced sweetness and a deep, lingering finish. It expresses the distinctive Yan Yun, or “rock rhyme”, associated with traditional Wuyi oolongs.
This tea was produced in Wuyishan, Fujian Province, China, one of the best-known regions for roasted rock oolong.
The leaves were charcoal-baked in several stages to gradually develop their aroma, sweetness and depth. The medium roast creates a steady balance between the tea’s aromatic character and the warm, Roasty qualities of traditional charcoal baking. The tea was pressed into a brick and packed in November 2025.
Western brewing: Use 5 g per 250 ml of water at 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 this Da Hong Pao if you enjoy full-bodied oolongs with a clear balance of floral aroma, dried-fruit sweetness, mineral depth and charcoal-roasted warmth. Its classic medium roast makes it a balanced introduction to the traditional character of Wuyi rock tea
