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This wuyi Da Hong Pao Teavivre provides will be a perfect choice for people who want to discover Wuyi Rock Da Hong Pao teas or for oolong lovers that want to find a Da Hong Pao for their daily teas. The tea presents characteristic such as its high and long lasted floral fragrance, smooth, rich, sweet and refreshing aftertaste.
Our Da Hong Pao Wuyi Rock Oolong Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
Wuyi oolong tea is also known as Rock Tea or Yancha which is produced in northern Fujian. The tea leaves in this family are long and curly rather than ball-shaped, and are more oxidized and roasted than their southern cousin Tie Guan Yin. Wuyi tea is not a single tea variety, but refers to a collective teas grown on the Wuyi Mountain.
Da Hong Pao originated from wild rare tea plants that were found growing on the cliff of Wuyi Mountain. There still remains the stone carve of “大红袍” by a Monk in Tianxin temple in 1927. There at Wuyi Mountain the sunshine is short, more reflected light and the temperature different between day and night. There always have a spring trickle flow from the top of the cliff. This particular natural environment creates the specific quality of Da Hong Pao Tea.
According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. At one point, less than one kilogram of tea was harvested from these plants each year, of which a portion was retained by the Chinese government. In 2005, the remainder of this original and real Da Hong Pao was auctioned, with an initial asking price of 4000 RMB/100 g, but often reaching tens of thousands to millions of dollars per kilogram.
The Da Hong Pao Tea has been older than a hundred years and has become the rare treasure. The six huge tea bushes have been protected by the nation. It was allowed to pick every spring before, but this has been forbidden since 2006. Nowadays people use asexual reproduction has been successfully developed hundreds of acres with the seed tree features the same characters of Da Hong Pao Tea. As long as having the same characteristics of the female characters, whether it is a second generation, three generation or even 20 generations, has the same varieties significance as the female. Therefore, all from the original reproduction of suckling tea are really Da Hong Pao Tea.
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You're reviewing: Da Hong Pao (Big Red Robe) Wuyi Rock Oolong Tea Fujian
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I used the Western method of brewing to sample this tea and found that it came out delicious and rich without any bitterness or astringency. It's quite a strong tea but very mild and quite good. I didn't get any floral taste- it was a little fruity and slightly (and pleasantly) smoky. I tried brewing it at 2 min, 3 min and 4 min and found the 4 min brew to be the best. It does not stand up to multiple brewings as well as some other teas I have had but I got two very good brews from the leaves before it started to fade. This a very good tea to try if you like oolongs or have never tried an oolong before. I like that the Teavivre website gives information about the particular tea both history and location as well as nutritional information. Just about anything one might want to know about the tea is collected all on the same page along with brewing instructions for both Western and Gong fu brewing.
This is my favorite tea. In the summer I add spearmint to the steep and make a pitcher of iced tea every day. Absolutely delicious and so refreshing! I also blend this tea with my herbal teas and it really adds character to a hot cuppa. A great daily brew.
My friend Judith gave me a sample of this tea to try. I thought I didn’t really care for this type of oolong, but it has been more than a year since I have had one and I’ve never tried TeaVivre’s so I decided to give it a shot. I’m actually really enjoying this tea! It is toasty, roasty and satisfying. I like the sweet plum/raisin notes on top and the oolongy tang. I am a Big Red Robe convert! YAY!
I have never had this tea before my purchase. I didn't know what to expect. I like this tea. The flavor is smooth and a bit stronger. The leaves are very dark and the fragrance is a bit earthy and to me a little smoky. A solid tea to drink.
This is an honourable oolong which will perform very well as an everyday brew. Gong fu methods work best in my experience- I don't find Western steepings yield great results with this one.
I like this tea. This tea has a little stronger smoky flavor than other Da Hong Pao that I tried, but I like it and its menthol-like after-taste!
These leaves are very large and brittle, and quite twisty. They’re very dark in color, and they’re closer to being grey than brown. Dry scent is autumn leaves with hay and some vegetal notes. I did a 2 minute steep at 200 degrees. Brewed, it still smells quite leafy. There’s definitely a bit of bread there as well, along with some honey sweetness and lovely fruit notes. Hmm… I’m beginning to think these teas may not be for me. This one also tastes like dry autumn leaves, which I guess is because of the roasting done to it. There’s a little bit of bread or grain, along with an earthy wood flavor. I get a tad bit of fruit and some creaminess near the end and in the aftertaste, but I wish these were more present throughout the sip.
I have heard of this tea many times but this is the first time I have tried it. I like my teas strong but found this has no bitter after-taste at all. Great! Overall I find it quite a good tea.
Thank you, Teavivre, for a sample! Used with the gongfu method. 2 one-second rinses. Steeping times were 5, 10, 15, 20, 30, 45. The dry leaf aroma smells of honey and and pineapple. The wet leaf aroma, which sits very well in the bowl, has notes of a mixed juice, strawberries, and – this is an odd one – Juicy Juice gum (I haven’t had that since I was a kid). The liquor is pale gold, clear and clean, and thick in texture. After going months without having a Wuyi oolong, this one was refreshing to drink. I love dark oolong any time of the year, especially when it is complex. A mineral note was prominent in the first infusion. Thereafter, a fruity sweetness took hold and was consistent throughout the rest of the session. For one of the middle infusions, sweet evolved to slight tart, prickling my tongue. At the end, when the flavor began to give, the sweetness faded, and a roasted quality took over.
I tried this tea because I was looking for more oolong teas that I would like. My favorite oolong tea so far was Dan Cong so I decided to look amongst highly roasted oolong teas and found this one. During first few cups I wasn't impressed but once I got used to it I realized that this tea is beautiful. It is really refreshing during summer and is good both hot and iced. This tea has fruity flavor I liked Dan Cong for but it is different. I'm not good at specifying exact individual notes in the tea smell and taste so I can't write much about it besides that it is fruity. I'll definitely buy it again :)
Reply: The fresh tea leaves of Da Hong Pao will be harvested for several times in a year. Our tea is the 1st flush of this year.
Reply: Yes, this Da Hong Pao is grown and produced in Wuyi Mountain in Fujian Province. It is an authentic Fujian Oolong tea.
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