Description
Da Hong Pao is the most prestigious Wuyi rock oolong, grown on the mineral-rich cliffs of the Wuyi Mountains in Fujian. The original mother bushes are national treasures with tea once sold for more than gold. Heavily roasted over charcoal, Da Hong Pao delivers a profound mineral depth ('yan yun' or rock rhyme), dark caramel sweetness, and a lingering warmth that endures through many infusions.
Brewing Guide
Recommended vessel: Yixing clay teapot dedicated exclusively to Wuyi rock tea — the porous zisha clay gradually absorbs Da Hong Pao's complex roasted-mineral character.
Da Hong Pao demands boiling water to extract its deep mineral 'yan yun' (rock rhyme). Rinse twice for heavily roasted batches. A dedicated Yixing pot seasoned with rock oolong enhances the mineral character over time. Short initial steeps (15-20s) extending to 60s+ on later rounds.
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