Da Hong Pao is a top-tier oolong tea from China. It enjoys extremely high recognition both within China’s tea world and internationally. Thanks to its unique flavor profile, Da Hong Pao was presented as a state gift at the 14th BRICS Leaders’ Meeting—Da Hong Pao was given to participating heads of state and is often regarded as a prestigious national-level tea gift.

For Western readers, understanding Da Hong Pao boils down to three points: it is a semi-oxidized oolong tea, its production is extremely limited and labor-intensive, and its flavor is complex and layered (floral and fruity notes combined with subtle roasted/mineral “rock” character).

As a tea enthusiast and a tea-sourcing manager from China, my aim with this article is practical: to plainly explain where Da Hong Pao comes from, why it’s valuable, what it tastes like, how to brew it, how to choose it, and how to store it. Whether you want to learn about Da Hong Pao or avoid being misled when buying it, this piece gives you usable answers.

What kind of tea is Da Hong Pao?

In China’s tea classification system, Yancha (rock tea) belongs to the oolong family — a semi-oxidized tea. Its oxidation level lies between non-oxidized green tea and fully oxidized black tea. This unique oxidation gives Da Hong Pao both the fresh floral notes of green tea and the round, mellow body of chinese black tea .

Relationship to Wuyi rock tea: “Wuyi rock tea” refers to oolong varieties grown around the Wuyi Mountains in Fujian, produced with traditional processing that yields the distinctive “rock rhyme” (岩韵).

Common Wuyi varieties include Rougui（肉桂）, Shuixian（水仙）, Qilan（奇兰）, etc. Da Hong Pao is one of these rock teas and is the most famous and representative among them.

Where does Da Hong Pao come from?

Da Hong Pao originates from the Wuyi Mountains in Fujian Province, China — a region known for sheer cliffs, red-colored Danxia rock formations, and persistent mist. The Wuyi Mountains’ special rocky soils and foggy climate create what tea people call “yan yun” (rock rhyme) — a flavor profile that sits between floral/fruity aromas and mineral/roasted notes.

Wuyi’s tea gardens are small and overall yield is extremely limited. Because of the unique terroir and soil, Da Hong Pao grown in the core areas displays exceptionally pronounced flavor and aroma. If you want the purest, highest-end Da Hong Pao, teas from these core plots are the top choice — and their prices are extremely high; they are rare even within China, often out of reach for ordinary buyers.

That said, areas surrounding the core Wuyi zones also cultivate Da Hong Pao and can produce excellent tea at much friendlier prices. For newcomers to Da Hong Pao, teas from these non-core areas offer a high value-for-money option and are a sensible place to start.

History of Da Hong Pao Tee

Da Hong Pao has a history stretching over a thousand years. The legend dates to the Ming era (circa 1385). A scholar named Ding Xian fell ill while traveling to the imperial exams and was given tea brewed from cliff-grown trees by a compassionate monk; he recovered miraculously. After Ding Xian returned and became the top-scoring scholar (zhuangyuan), he draped his official red robe over the tea tree in gratitude — hence the name “Da Hong Pao” (Big Red Robe).

Owing to its outstanding quality and legendary story, Da Hong Pao became an imperial tribute tea and achieved great renown. To protect its uniqueness, the court even stationed guards over the few mother trees. In Chinese culture the tea became a symbol of status, taste, and blessing, appearing at high-level occasions. (In 2006 the Wuyishan government decided to stop harvesting from the mother trees and placed them under permanent protection.)

In 1972, when U.S. President Nixon visited China, Mao Zedong gifted about 200g of Da Hong Pao as a mark of respect. Since then Da Hong Pao has been an emblem of Chinese tea diplomacy, and its fame and value have steadily increased on the international stage.

Da Hong Pao production — 360 hours of craftsmanship

If wine’s artistry lies in aging, Da Hong Pao’s legend lies in its exacting, time-consuming craft. Among China’s six major tea categories, Da Hong Pao is one of the most complex to produce, demanding the highest skill from tea masters. The process is governed by the principle “watch the leaves, make the leaves; watch the weather, make the leaves” — there’s no fixed formula; the master adjusts by feel.

Picking (采摘 / Picking)
Standards are strict: usually one bud with one or two leaves, requiring intact, pest-free leaves. Harvest time (early morning while dew remains) matters for quality.

Withering (萎凋 / Withering)
Fresh leaves are spread to gently wither — shaded or lightly sun-withered — losing moisture and softening, preparing them for “zuo qing / shaking” which initiates aroma development.

Shaking / Oxidation control (摇青 / 做青)
Leaves are repeatedly shaken and rested (multiple cycles) by hand or small machines to bruise leaf edges and trigger controlled, partial oxidation. Rhythm, frequency, and intensity of shaking rely entirely on the master’s judgment — this step shapes the tea’s aromatic layers.

Fixation (杀青 / Fixation)
Leaves are quickly heated in the wok to stop oxidation and lock in aroma and color, while beginning to form the distinctive twisted strips. This requires precise heat control and hand technique.

Rolling / Shaping (揉捻 / 成形)
Leaves are gently rolled so some sap emerges and the leaves form tight strips, which helps flavor extraction during brewing.

Initial drying & Repeated roasting (初烘与复烘)
Multiple staged roasts: initial drying for shape, repeated roasts to lift and refine aroma, and final “return fire” to stabilize flavor. Temperature, time, and intervals are carefully controlled; roasting determines the intensity of roasted notes and aging durability.

Sorting & Hand finishing (筛分、挑拣与精制)
Manual removal of defective leaves, grading, and small test roasts when necessary to ensure consistency.

Da Hong Pao’s production is heavily manual, especially at shaking, fixation, and repeated roasting stages — experience decides success. Each batch is repeatedly inspected for leaf color, aroma, and feel; it cannot be fully mechanized. Climate, harvest timing, wok temperature, and roast intensity — any change affects final flavor.

What does Da Hong Pao taste like?

For a first-time drinker, think of Da Hong Pao as the tea world’s “specialty roasted coffee” or a well-aged red wine — layered, substantial, and leaving a long finish on the tongue and throat.

Full-bodied: Not light like green tea — closer to the satisfying fullness of a dark roasted coffee.

Mineral “rock” character: Growing in cliff fissures gives the tea a clear mineral note reminiscent of damp rock or mineral spring water.

Roasted notes : Repeated roasting yields cocoa-like, nutty, or light caramelized aromas — comparable to medium-dark roasted coffee.

Floral & fruity hints : Beneath the richness you may detect orchid-like florals, dried fruit, or ripe fruit sweetness — like the layered bouquet of a fine wine.

Lingering sweetness: After swallowing, sweetness rises slowly in the throat, similar to the finish of dark chocolate or quality wine.

How to brew Da Hong Pao

If you’re used to brewing green tea or jasmine tea in a mug, do not treat Da Hong Pao the same way. Da Hong Pao is concentrated and resilient; long steeping in a large mug turns it bitter and masks its character.

The preferred method is gongfu brewing — a method that focuses on precision and control. Use a gaiwan (lidded bowl)to best manage infusion and reveal the tea’s layers.

Key brewing points
Tea-to-water ratio: about 1:15 (e.g., 8g tea for a 120ml gaiwan).
Water temperature: near boiling (approx. 95°C / 203°F) — high heat releases Da Hong Pao’s aromas and depth.
Rinse (wash the tea): Pour in boiling water and immediately discard — this removes dust and awakens the leaves.
Infusion time: first steep ~5 seconds, then gradually increase with each subsequent infusion. Multiple steeps: Da Hong Pao can be re-steeped 6–8 times, each infusion revealing different facets just like tasting different layers of the same wine.

How to choose Da Hong Pao

Authentic Da Hong Pao from the Wuyi core mother-tree plots is no longer harvested and is virtually unobtainable for typical buyers. Even when available, core-area Da Hong Pao commands astronomical prices and is not practical for everyday drinking.

Purchasing from surrounding Wuyi areas gives you very good flavor at a far lower price — better for most people. Don’t overspend on “core” labeling; instead, choose reputable producers from adjacent regions.

Buy a sample first. Da Hong Pao’s flavor is layered and might not be immediately approachable for beginners. Start with a 10–20g sample to test whether you like its profile before committing to larger quantities.

How to store Da Hong Pao

Da Hong Pao is traditionally charcoal-roasted to low moisture (typically 3%–5%), making it like a dry sponge that readily absorbs moisture and odors. Proper storage is essential.(Further Reading: How to Properly Store Your Tea )

Sealing: use an airtight container (tin, ceramic jar, or sealed foil bag). Remove excess air and seal tightly.

Avoid light: sunlight and strong light accelerate oxidation and flavor loss; store in a cool, dark cabinet or drawer.

Moisture protection: keep away from kitchens and bathrooms. If you live in a humid area, use desiccant packs in the storage cabinet.

Drink sooner rather than later: while Da Hong Pao stores reasonably well, its aroma and flavor gradually decline. For best experience, consume within 1–2 years of purchase.

Summary of Dahongpao Tee

Da Hong Pao tee is a top-grade oolong tea from China, with its core terroir in the Wuyi Mountains of Fujian. Because of extremely limited production and a labor-intensive, skillful manufacturing process, high-quality Da Hong Pao is very expensive.

Its flavor is unlike green or white teaa — think roasted-coffee-like richness, bittersweet notes akin to dark chocolate, and a persistent mineral “rock rhyme” finish. Because of its weighty profile, it’s not the easiest tea for newcomers; NPTEAstrongly recommends sampling small amounts before buying larger quantities.

FAQs ABOUT DAHONGPAO

Q1: What is Da Hong Pao tea?
Da Hong Pao is a premium Chinese oolong tea known for its complex flavor, blending floral, fruity, and roasted notes. It’s grown in the Wuyi Mountains of Fujian Province.

Q2: Where does Da Hong Pao come from?
Da Hong Pao originates from the Wuyi Mountains in Fujian, China, where unique soil and climate create its signature rocky taste.

Q3: Is Da Hong Pao a green tea?
No, Da Hong Pao is an oolong tea, which is semi-oxidized, sitting between green and black tea.

Q4: What does Da Hong Pao taste like?
Da Hong Pao has a full-bodied flavor with mineral and roasted notes, along with subtle floral and fruity aromas. It has a lingering sweetness similar to dark chocolate.

Q5: How should I brew Da Hong Pao?
Use a gaiwan (lidded bowl) with hot water (95°C / 203°F). Steep the tea for 5 seconds for the first brew and increase steeping time for subsequent infusions.

Q6: Why is Da Hong Pao so expensive?
Da Hong Pao is rare, and its production requires a complex and labor-intensive process. Tea from the core regions of Wuyi Mountains is particularly costly.

SEE MORE ABOUT TEA

If you are a beginner about Chinese tea:
Basic-Guide-to-Chinese-Tea

If you have questions about selecting tea:
Learn-more-about-chinese-tea

If you have questions about the benefits of tea:
Health-benefits-of-chinese-tea

If you have questions about brewing tea:
How-to-brew-loose-leaf-tea