The most famous Chinese wulong, Da Hong Pao is a tea made to represent the essential character of Wuyi Mountain rock wulong. Traditionally roasted over charcoal in a process that lasts months, its bold red infusion has a layered mineral body with a sweet, enduring finish. For this, well-crafted Da Hong Pao is beloved by seasoned rock wulong drinkers, and by the same virtue is an excellent introduction to the style.
Easily the most famous wulong tea in China, what we know by the name Da Hong Pao is the product of three hundred years of innovation, studious agriculture, and fantastical lore. Modern Da Hong Pao is a tea maker’s blend of leaves from bushes local to the Wuyi Mountains, where wulong tea was first invented in the 16th century.
The name Da Hong Pao (or “Big Red Robe” in English) has a few different alleged origin stories. Some stories say its tea bushes were so revered that they were cloaked in red robes by imperial officials, while others simply claim the name was a poetic description for the color of local tea bushes when the warm dusk light is cast through their newly grown leaves.
Big Red Robe Da Hong Pao Tea
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: 1 Tbs of tea leaves
Water: 212 F (boiling) filtered water.
Infusion: First infusion at least 2 minutes.
The leaves are good for 4 infusions.
Wu Long Tea