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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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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 :)
This tea is not entirely what I expected, but it's actually much better. I expected this tea to have a nutty/caramel flavor, but it actually ended up having a slightly floral sweet flavor with some smokiness that I really enjoyed. The the aftertaste combined with astringency produced a lasting cherry flavor that was really delicious. It held up well to 7 steepings, as per the recommendation.
I got this tea as a free sample with a recent order. I split my 7g sample into two: 2 grams to brew western style and 5 grams to brew gongfu style. The dry leaves were mostly broken pieces, which was a disapointment as the other teas in my order were full of wonderful whole leaves. Unfortunately, with both brewing methods, the smokey flavor was overwhelming and unplesant. I tried resteeping with less time and still got the same thing. This definitely is not the tea for me. TeaVivre: Very sorry the tea didn't satisfied your tea buds. This tea is not high grade tea so its flavor is not as good as our other teas. But we will seek for higher grade tea now, thus we can provide a better taste of Da Hong Pao for more tea lovers.
This is the roasted type, bolder in flavour with so many different notes and nuances, it’s not possible to identify them all in one session. I don’t drink it often enough, too bad cause it is worth the attention. It smells like roasted chestnut and roasted coffee, but the first thing I get in the first steep is a strong floral mouthfeel. Then, it’s a party in the mouth. Baked goods, spicy nutmeg, peach, apricot, charcoal. It’s complex but so easy to drink. Someone else suggested coconut to me from another Big Red Robe tea. As much as I want to get coconut, it’s just missing in action in this one. Too bad, I do love me some coconut! On the fifth steep I just let it cool. It’s juicy and very refreshing on this very hot summer night. It gets winey, like a bright citrusy and oaky white wine. I really like this and would definitely consider replenish my cupboard with some Da Ong Pao soon. Another great tea from Teavivre!
The aroma of this tea is a blend of sweetness and smoke. There are notes of baking bread, honey, tobacco, coal, and a finishing hint of cocoa. It is quite a fascinating aroma that is well balanced. The first steep starts out sharply sweet, like honey coated tobacco with a strong note of coal. There is a great blend of pine wood and smoke at the middle of the sip, the titular midtaste, after the initial sharpness fades I realized that the mouthfeel was quite smooth. The finish is sweet with an aftertaste of cherry and the faintest hint of smoke. I got three steeps from this tea.
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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