Big Red Robe Da Hong Pao Wuyi Rock Oolong Tea, 30g Pouch

Da Hong Pao, translated as Big Red Robe, is one of the best-known styles of Wuyi Rock Tea - a category of oolong produced in the Wuyi Mountains of Fujian, China. Wuyi teas are recognised for their distinctive combination of depth, aroma, and the characteristic mineral quality traditionally described as yan yun, or “rock rhyme.”

Our Spring 2025 Da Hong Pao comes from Wuyi Mountain, Fujian Province, China, and is finished with charcoal roasting to develop a deeper, warmer expression of the tea. The profile moves through milk chocolate, charcoal, vanilla bean, and rock sugar, combining roasted depth with a clean underlying sweetness.

The aroma begins warm and roasted, with charcoal and cocoa-like notes appearing first. As the leaves open, the cup becomes softer and sweeter: milk chocolate and vanilla emerge alongside a mineral character and the clear sweetness of rock sugar. The roast brings depth without turning the tea burnt or overly smoky.

What makes this Da Hong Pao distinctive is the balance between roast, minerality, and sweetness. It has considerably more structure than a light floral oolong, yet the finish remains smooth and persistent. Charcoal roasting is an important part of the flavour development of Da Hong Pao; research on the tea shows that roasting time changes its aromatic composition and can shift the profile away from greener notes toward more developed floral and fruity aromatics.

Taste profile

Expect a cup that is roasted, mineral, smooth, and naturally sweet, with pronounced notes of milk chocolate, charcoal, vanilla bean, and rock sugar.

The first infusions emphasise the charcoal roast and mineral structure. With subsequent infusions, the tea becomes rounder and sweeter, revealing chocolate, vanilla, and a clean sugar-like finish. Bitterness is low, while a moderate, structured astringency gives the tea length without making it harsh.

How to brew

100ml Gaiwan
5g | 95–100°C | 20–30 sec | 5–6 infusions

300ml Teapot
7–8g | 95°C | 2–3 mins | 2–3 infusions

Hotter water suits this tea well, helping the tightly roasted aromatic profile and mineral character open fully. For gongfu brewing, shorten the first infusions and gradually increase the steeping time.

Properties

Da Hong Pao is a partially oxidized oolong tea and naturally contains caffeine, polyphenols, and amino acids found in tea.

Its defining character comes less from light freshness and more from the interaction between oxidation and roasting. This creates a fuller, warmer cup with pronounced aromatic depth, mineral structure, and a lingering sweetness — particularly suited to drinkers who find green or lightly oxidized teas too delicate.

Tea details

Tea type: Oolong tea
Style: Da Hong Pao / Big Red Robe / Wuyi Rock Tea
Year: Spring, 2025
Origin: Wuyi Mountain, Fujian Province, China
Processing: Charcoal roasted
Leaf appearance: Dark, twisted roasted leaves
Liquor: Clear amber to deep amber
Aroma: Milk chocolate, charcoal, vanilla bean, mineral notes
Sweetness: Medium to high
Bitterness: Low
Astringency: Medium-low to medium
Packaging: 30g pouch
Best for: Late mornings and afternoons, gongfu brewing, and those who enjoy roasted oolong with mineral depth, chocolate notes, and a long, warming finish