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Da Hong Pao Oolong Tea is the king of rock teas. It is produced in the Wuyi Mountain area in Fujian province. It is produced from a tea shrub whose yield is very low; and each shrub can be over 1,000 years old. The tea is regarded as a national treasure because of its low yield and special taste.
The Da Hong Pao tea leaf is long, tight and slim. It is dark in colour with a dark green edge. The tea soup is amber-coloured, clear and bright. The taste is sweet and mellow, with a long-lasting floral aroma, generally with no bitterness. Because it is medium-roasted on charcoal in the traditional manner, it also has a light caramel aroma.
2.5 teaspoon(s)
100°C (125ml)
1-2 mins
Enjoy!
5 tsp
100°C (250ml)
1-2 mins
Enjoy!
10 tsp
100°C (500ml)
1-2 mins
Enjoy!
Infuse 4 teaspoons of Da Hong Pao for 125ml gaiwan. Infuse Da Hong Pao in hot water (100℃) for around 15 seconds for the first brew, extending the infusion time for the following brews. Re-steep for 6-8 infusions or more, depending on personal taste. If not using a Gaiwan Gongfu style, steep for around 1-2 minutes. Re-steep for 2–3 infusions.
The tea is cultivated in a rocky mountain area with an average altitude of more than 600 metres; the average annual precipitation is above 2,000mm and the relative humidity is 80%. The climate is mild in all seasons – the average temperature is around 18.5℃. There are a lot of small streams and much forest cover, and frequent mists. The soil is formed through the weathering of acidic rocks. Most tea plantations are located in the valleys, the small hills acting as barriers to both sunshine and wind. These conditions produce a unique oolong tea with a special flavour. Our Da Hong Pao comes from Wuyu Mountain but outside the most scenic area; this means it is cheaper, but still of very good quality.
Origin: Fujian
Out of StockOur Sour-Style Tieguanyin is an uncommon and polarising type of Tieguanyin; it is either loved or hated! The production methods dehydrate the tea leaves to a water content of only 20-30%; the final dry tea leaves smell very sour, but the sourness is only very light in the taste. The main difference in production is in the shaking time: the leaves are shaken much less for Sour-Style Tieguanyin. Instead, the tea leaves are left to sit for a long time. Fixation waits until the morning of the next day when the grass scent has totally disappeared and been replaced by the sour aroma.
This style of Tieguanyin was actually invented by accident when a hot, rainy day made some tea growers feel too dizzy and short of breath to fire the tea, which was just left to sit. The next day, they found the tea had already turned sour. However, they sold it nonetheless and it proved very popular. Since then, tea growers have made this style of Tieguanyin on purpose.
This premium Tieguanyin was made using the most traditional method, called Zhenwei in Chinese, which performs the firing right after the shaking procedure. The entire tea making process was completed no later than the morning of the day after shaking. The taste of the tea is very delicate but mellow, with a long-lasting aftertaste.
Tieguanyin oolong Tea was first produced in 1725–1735 by a local tea farmer in Anxi County, Fujian province. It has a high content of amino acids, vitamins, minerals, polyphenols and alkaloids. It also contains various nutrients and medicinal substances. Its unique mellow aroma makes it a favourite of many.
Our premium Anxi Ti Kwan Yin is cultivated in the core producing area in inner Anxi County which has the most nutritious soil type – acidic red soil and made by the tea master who has almost half a century’s tea making experience.
This premium grade Phoenix Dan Cong comes from the Wu Dong Village, Chao Zhou City, Guang Dong Province. Wu Dong Village is the core area that produces the highest quality of Phoenix Dan Cong oolong tea. The teas that originated here have a unique high mountain charm and are quite rebrew-able.
The yearly yield of this rare Dan Cong is very limited because the picking time is super shot in a year which is just around 3-5 days. This tea belongs to the yellow gardenia type of oolong. This tea is much sweeter than any other yellow gardenia type of ordinary Phoenix Dan Cong teas.
Taiwan Dong Ding Oolong Tea is another typical representative of Taiwan High Mountain Tea, produced in the Dong Ding Mountain area, Fenghuang Village, Lugu Township.
The reason for Dong Ding Oolong is so-called ‘Dong Ding’ is because ‘Dong Ding’ in Chinese Mandarin means ‘frozen peak’, which used to vividly describes the nature of the landscape in this part of Taiwandescribe how steep the mountain is and climbers have to walk on their tiptoes so-called ‘Frozen Peak’. Actually, Dong Ding Mountain is very steep, people have to walk on their tiptoes to climb it. And the phrase in the Taiwanese Hokkien or Minnan language, people means use ‘grasping the peak’ to describe it which equals ‘frozen peak’ in Mandarin.
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michaelcaruso91 –
Classic flavour for a dahongpao, rich, fruity and rocky, love it, the quality of the Leaf material is very good, I am tempted next to try the premium version.
Brayden –
This is an easy drinking nice tea. Definitely worth a go if you’re on the fence.
AL –
With a mellow taste and a hint of milky sweetness with its oolong category, this tea is very nice to drink, and would be nice on its own.
However, I can’t give it a full five stars as it lacks any particularly special or distinct aroma, which makes me desire other teas more.
Elizabeth –
It’s so hard to describe the taste of this tea! I really give up, but I know I really like it. If you’re on the fence, give it a try – you won’t be disappointed.
Lilian –
I didn’t really pick up any caramel aroma with this tea but it offers a soothing brew and pleasant fragrance.
Jorja B. –
This red tea is very nice – I’d highly recommend to anyone who is a red tea lover like me
Angelina M. –
A tea packing a very strong earthy flavour. Great for experienced tea drinkers!
Owen B. –
One of the most interesting teas I’ve tried in a while. The dry leaf, which is quite aesthetic looking, smells very unusual and different. The aroma is strong, quite smoky and also herbaceous.
Rachel C. –
This tea is very strong but great tasting. I’ve been drinking different kinds of tea for over 7 years, and I know a winner when I taste it. This tea has an excellent flavor that lasts through multiple applications of new hot water.