Big Red Robe (Da Hong Pao)

$ 17.60 was $ 18.00

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A darkly oxidized oolong from the birthplace of oolong tea, the Wuyi Mountains of China's Fujian Province. Upfront notes of molasses and apricot with a lingering and mouthwatering finish. 

  • How to Steep
  • Product Details
  • Fun Facts
  • Pairing Suggestions
  • Ingredients
  • 1-2 tsp per 8 oz of water, 195°F, 4-5 min.

    When using a yixing teapot or a gaiwan, use twice as much tea and steep the same tea leaves 1-2 minutes multiple times until the flavor fades.

    • Grown in the Wuyi Mountains of northwest Fujian Province, this tea is often called Rou Gui, which means “meat” and “bark/cinnamon,” indicating high value
    • Tea leaves are partially withered in weak sunlight and finished indoors
    • The workers use bamboo trays to toss and lightly bruise the leaves
    • After hand rolling the tea leaves, the workers use high dry heat to stop oxidation
    • The tea's dark brown liquor is malty with notes of dried fig, raisin and then a long lasting finish of mouth-watering minerality
    • Big Red Robe (Da Hong Pao) receives its name from a Buddhist Monk who while traveling a long distance to take an important exam, stopped to make tea from tea bushes growing near the mountain path.  Revived, he received the highest test score and was given a red silk robe.  When returning home along the same mountain path, he covered the same tea bush with his red robe in appreciation of his accomplishment.
    • The poor quality of the soil causes the tea bush to develop long tap roots, which extract vitamins and minerals from deep within the earth
    • Granola, Toasted Bagels
    • Oatmeal with raisins and dusted with cinnamon
    • Sautéed mushrooms
    • Fresh, dried, baked or grilled apricots or peaches
    • Stir-fried vegetables with chicken or pork
    • Any chocolate dessert
  • China, Fujian Province oolong tea: 100%

  • Oriental Beauty (Dong Feng Mei Ren), Dan Cong Feng Huang, Nepali Champagne Oolong, China Oolong

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