Da Hong Pao
"Big Red Robe" is what this oolong tea is also called. A legendary tea from the picturesque Wuyi Mountains in China's Fujian Province. It is one of the most expensive teas in the world. This is mainly due to the production, which is still an artful craft to this day.
What is Da Hong Pao?
The oolong tea Da Hong Pao comes from the steep slopes of the Wuyi Mountains, a UNESCO World Heritage site. Here, it finds the perfect conditions to develop its unique aroma and mineral notes that distinguish it from other types of tea. Cool temperatures, morning mist, and natural irrigation from mountain streams—but above all, mineral-rich soil. This is also where the nickname "Stone Oolong" or "Rock Tea" comes from, a reference to the rocky region.
As with most Chinese teas, several legends surround Da Hong Pao. The name translates roughly to "Big Red Robe." The most famous legend tells of a scholar during the Ming Dynasty who became seriously ill. He happened to be traveling at the time and took refuge with Buddhist monks. They served him a cup of Da Hong Pao, which was not only soothing but also helped him recover.The scholar fully recovered and passed an imperial examination. As a token of gratitude, he gave the monks a red robe, which he had received from the emperor himself. They used it to protect their tea bushes in winter.
Da Hong Pao is quite valuable due to its elaborate production process. The leaves are carefully handpicked, selecting only the best specimens. After harvesting, the leaves are allowed to wither so that the excess moisture can evaporate. They are then lightly roasted to start the oxidation process.
However, the oxidation is closely monitored to determine the perfect moment for the desired flavor. This moment lies between the freshness of green tea and the robustness of black tea. Once the time is reached, oxidation is stopped by heating, and the tea leaves are then rolled to refine their shape and further enhance their flavor.
Due to its rarity and the legendary status of the tea, Da Hong Pao can be extremely expensive depending on its origin and quality. Nevertheless, there are also many versions of the tea on the market that are more affordable, though not the original leaves from the "mother bushes" in the Wuyi Mountains.
Taste of Da Hong Pao
Da Hong Pao is characterized by an earthy, smoky, and slightly sweet note. With each infusion, the flavor changes slightly. The first infusions are marked by a rich, slightly woody aroma and a subtle floral scent. It even evokes honey, brown sugar, and ripe fruits. The texture is velvety, and the aftertaste is persistently sweet, with each new infusion offering slightly different nuances, ranging from caramel and nutty notes to fruity and spicy hints.
Preparation of Da Hong Pao
Traditionally, Da Hong Pao is prepared in a tea ceremony. For this, the tea leaves are steeped several times so that the different aromas and nuances unfold. For a simpler preparation, the following also works:
Dosage: 3 g of tea per 350 ml of water
Water temperature: 80–90 °C (not boiling)
Steeping time: 2–3 minutes
Effects of Da Hong Pao
Like many Oolong teas, Da Hong Pao also contains a variety of antioxidants that can help fight free radicals and promote cell health. The tea is also considered supportive for digestion and is therefore often consumed after meals. Due to its moderate caffeine content, it is an excellent choice for those looking for a soothing beverage that is still stimulating.