History and Legend

Da Hong Pao (大红袍), also known as "Big Red Robe," is one of the most famous and revered oolong teas from the Wuyi Mountains in Fujian Province, China. This tea has a rich history and is surrounded by legends, including the story of the tea saving a Ming Dynasty emperor's mother, leading to the tea bushes being cloaked in red robes. The name "Da Hong Pao" translates to "Big Red Robe," reflecting its prestigious status and the reddish hue of the leaves after processing.

Cultivars

Da Hong Pao is produced from the Camellia sinensis var. sinensis cultivars, specifically:

• Da Hong Pao: This traditional Wuyi cultivar is known for its robust flavor and ability to thrive in the rocky terrain of the Wuyi Mountains.

Flavor Profile

Da Hong Pao is celebrated for its rich, complex flavor with a smooth, full body. The tea offers notes of roasted nuts, dark chocolate, and a hint of floral undertones. The taste is deep and layered, with a lingering sweet and slightly smoky finish. The aroma is warm and inviting, with hints of caramel, spices, and toasted grains. The liquor is a deep amber to reddish-brown, clear and bright.

Processing Method

Harvesting

• Harvested in the spring, focusing on mature leaves.
• The finest picks consist of sturdy leaves and buds, carefully selected to ensure the highest quality.

Withering

• Leaves are spread out to wither under the sun or in controlled indoor environments, reducing moisture content and developing aroma.

Tossing and Oxidation

• The leaves are gently tossed to bruise the edges, initiating partial oxidation and developing the tea's characteristic rich and roasted notes.

Fixing (Firing)

• Leaves undergo pan-firing to halt oxidation and lock in the complex flavors.

Rolling

• The leaves are rolled to shape them and release juices that enhance flavor during brewing.

Roasting