Da Hong Pao
Da Hong Pao (Big Red Robe) is the most famous Wuyi rock oolong, a heavily roasted, twisted-leaf tea with mineral, dark fruit and toasted notes.
Definition
Da Hong Pao is a yancha, or "rock tea", from the Wuyi Mountains in northern Fujian, where tea grows in narrow, mineral-rich valleys between cliffs. The name comes from a legend in which a scholar cured by the tea draped his red robe over the bushes in gratitude. A handful of original "mother trees" grow on a cliff face in the Jiulongke area; they have not been harvested since 2005 and are protected by the government. Commercial Da Hong Pao comes from two sources. Some is from cultivars propagated from the mother trees, such as Qidan and Beidou. Most is a blend of Wuyi cultivars, often Rou Gui and Shui Xian, made to match a recognizable profile. Both are legitimate. Processing is twisted-strip oolong style: withering, tossing, medium-to-high oxidation (often 40-60%), kill-green, rolling, and then one or more charcoal roasts over several weeks. The cup is orange to amber with roasted, mineral, dark cherry, cocoa and stone notes, and a lingering finish Chinese drinkers call "yan yun" (rock rhyme).
In Depth
Brew gongfu style at 100°C (212°F). Use 6-8 g per 100 ml in a gaiwan or clay pot; the long strips are bulky. Rinse once, then infuse for 5-10 seconds to start and extend gradually. Good leaf gives 6-8 infusions.
Price and quality depend on growing location. Tea from the protected core scenic zone (zheng yan, "true rock") is the most valued, followed by half-rock (ban yan) and outer area (zhou cha) tea. A label rarely proves location; taste and supplier reputation do more.
Fresh-roasted Wuyi tea has a sharp charcoal note (huo wei). Producers and serious buyers rest it for several months to a year before drinking. Heavily roasted Da Hong Pao is stable for years when sealed and can be re-roasted to refresh it.
See Also
- Wuyi Rock Tea
- Yancha
- Fujian Oolong