Da Hong Pao, the "Big Red Robe," is the crown jewel of Wuyi Mountain rock teas (Yancha). This medium-roast version represents the perfect balance—capturing the legendary tea's profound depth while maintaining an exceptionally smooth and approachable character. Grown on the mineral-rich cliffs of Wuyi, the leaves absorb a unique essence known as "yan yun" (rock rhyme). The dry leaf aroma is complex, with prominent notes of dark cocoa, warm spice, and a distinct mineral coolness. The liquor is a captivating amber-brown, full-bodied and dense. The flavor is a powerful yet refined symphony: deep, roasted chocolate dominates, supported by a distinctive mineral backbone that speaks of its origin, finishing with a subtle, lingering sweetness. True to its legendary status, Da Hong Pao delivers a powerful and focused energy. It revitalizes the body, sharpens mental clarity, and provides a sustained sense of awakened calm—making it ideal for both concentrated work and meaningful conversation. Brewing Recommendation to Unlock the "Rock Rhyme":
Water Temperature: 95–100 °C (203–212 °F)
Tea Amount: 5-7 grams per 100-150 ml (a gaiwan is ideal)
Steeping Time: Start with a quick rinse. First infusion: 10-15 seconds. Increase time slightly with each subsequent steep. This tea excels in the Gongfu method, yielding 8+ flavorful infusions that evolve beautifully.
