Basic Knowledge of Oolong Tea

  If Longjing is the face of green tea, Da Hong Pao is the crown jewel of Wuyi oolong. This friendly guide answers the questions newcomers ask most: what it is, why it’s special, and how to pick a real one. Type: Oolong (Wuyi rock tea) Origin: Wuyi Mountains, Fujian, China Key flavor notes: Floral, rock minerality, bold sweetness Also known as: Da Hong Pao, "Red Robe" What exactly is Da Hong Pao? Despite the word “hong” (red) in its name, Da Hong Pao is not a black tea. It’s a semi-oxidized oolong, specifically a category of Wuyi rock tea (known in Chinese as Yancha). The special rocky soils of the Wuyi Mountains give it the famous yan yun—a mineral or “rocky” note—that sets it apart. Where the name comes from — a couple of popular stories There are a few versions floating around. Two of the most common: The red-bud story: Young shoots on the original bushes sometimes appear reddish in spring—like a little red robe—hence the name “Big Red Robe.” The scholar and the monk: A popular legend says a student was revived from exhaustion by tea at a temple. Grateful, he draped a red robe over the tea bush. From then on it was known as the “red robe” tea. Quick history note: the name "Da Hong Pao" appears in texts from the Ming era, but the modern oolong processing method only became standardized much later—so the tea called Da Hong Pao today is not identical to the Ming-period tea that shared the name. Four common ways people use the term “Da Hong Pao” Broad factory label: Historically, some places labeled all Wuyi rock teas as “Da Hong Pao.” That’s a broad, not-very-precise use. The original mother trees: There are six famous mother trees on the Jiulongke slope. These ancient bushes are symbolic—and protected. Note: since 2006, tea from those mother trees has largely been taken out of production and preserved. Purebred Da Hong Pao (Qi Dan): When cuttings from a single mother-tree variety are propagated, that’s called a “purebred” or single-varietal Da Hong Pao. In 2012, local authorities formalized Qi Dan as the recognized original cultivar for Da Hong Pao. Blended / commercial Da Hong Pao: The most common type on the market—masters blend leaves from different Wuyi varietals to create a balanced, repeatable flavor. This is what most people buy and drink today. So—what should Da Hong Pao taste like? Tea lovers often describe a great Da Hong Pao with four classic traits: bold aroma, clean flavor, mineral (rock) backbone, and floral notes. In Chinese you might see it summed up as 霸道甘冽、岩骨花香—which captures the idea of a powerful, clean, rocky, and floral tea. Why the huge price range? Terroir: “Zhengyan” (core rock) areas produce the classic Wuyi minerality and command higher prices than riverbank (alluvial) tea gardens. Tree source: Is it a named cultivar? A protected mother tree cutting? Or a generic garden variety? Craftsmanship & brand: Some producers are premium artisans; others are large factories that blend at scale. Practical tip: avoid extremely cheap Da Hong Pao—those are often “re-baked” leftover tea or heavily roasted blends meant to mask low-quality leaf. You’ll taste a flat, burnt character rather than true Wuyi complexity. How to choose a Da Hong Pao to start with Start with a blended Da Hong Pao—it’s crafted to be approachable and balanced. Try a sampler that compares terroirs—core rock vs. half-rock vs. zhoucha That helps you learn what “rocky minerality” tastes like. Explore Qi Dan later if you want to taste a single-varietal Da Hong Pao’s depth. Recommended teas to try Qi Dan (purebred) Da Hong Pao — single-varietal depth. Blended Da Hong Pao — classic, balanced, and often best for first-timers. Wuyi rock tea packs (terroir sampler) — compare core rock / half-rock / riverbank. Wuyi specialty sampler (rare & small-batch) — for enthusiasts who want to explore rarities. Shop Da Hong Pao Collection Learn How to Choose Oolong Prefer to sample first? Look for a 3–4 sachet sampler or a 10–25g trial pack — great for learning without committing to a big tin. Quick buying checklist Check the origin (Wuyi Mountains = good). Look for a clear terroir description (core rock / half-rock / riverbank). Avoid suspiciously cheap “authentic” claims. Prefer brands with brew notes and lot dates. How to brew a simple Da Hong Pao session (beginner-friendly) Leaves: 6–8g for 150–200ml gaiwan or 3–4g for a 300–400ml teapot. Water temp: 95–98°C (203–208°F). Rinse: Quick 5–8 second rinse to wake the leaves, discard rinse water. Steeps: Start with 8–12 seconds; add 5–10 seconds each round. Note: Many infusions—enjoy the evolving cups. Final thoughts Da Hong Pao isn’t a single thing—it’s a family of teas, some mixed, some single-varietal, all tied to the rocky terroir of Wuyi. If you’re new: start with a blended version or a sampler, focus on quality over a bargain, and enjoy discovering the “rocky” notes that make it unique. Want tasting notes & brewing tips delivered? Join our tea community for single-origin spotlights and limited samplers. Join Discord Order a Sampler