Da Hong Pao Oolong Tea

Behold Da Hong Pao 大红袍, the revered "King of Tea" and the quintessential Wuyi rock oolong. This exceptional Zhengyan 正岩 Da Hong Pao originates from Zhuke 竹窠, a highly esteemed traditional core production area nestled within the Wuyi Mountain Scenic Area of Fujian, China. Zhuke holds historical significance as the home to some of the original Da Hong Pao mother trees and stands as a powerful symbol of tea culture and heritage.

Nestled near the picturesque Jiuqu Stream 九曲溪, Zhuke boasts a unique terroir characterized by steep terrain, encircling mountains, meandering streams, and mineral-rich weathered rock soil. These extraordinary natural conditions create an ideal environment for cultivating Wuyi rock tea, bestowing upon it the coveted "rock essence and floral fragrance 岩骨花香.” The exceptional quality of Zhuke tea is legendary, said to have earned it the esteemed status of tribute tea during the Ming and Qing dynasties, cherished by the imperial family and literati for its unparalleled character.

This Zhengyan Zhuke Da Hong Pao is meticulously crafted using time-honored Wuyi rock tea methods, encompassing withering, shaking, fixation, rolling, and the crucial step of charcoal roasting. This intricate process prioritizes a delicate balance between fermentation and roasting, preserving the tea's inherent freshness while enhancing the depth and complexity of its flavor profile. As a true treasure among Wuyi rock teas, it embodies both the natural brilliance of its origin and the profound artistry of traditional craftsmanship, offering a complex taste and aroma that make it a top selection for discerning tea enthusiasts and a distinguished standout in the world of rock oolongs.

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:20. Brew with water at 100°C (212°F). For each infusion, pour the water from a fixed height directly onto the leaves to enhance aroma and flavor release. Immediately pour out the tea liquor after adding water—do not let it steep. Begin tasting from the first infusion. Starting from the fifth infusion, gradually increase the steeping time with each subsequent brew if needed. Pour the tea liquor completely out after each brew. Bottled water is recommended to ensure the delicate flavors.