Da Hong Pao 大红袍

Da Hong Pao (大红袍) – “Big Red Robe”
Da Hong Pao is the classic of Wuyishan rock oolongs (yancha): a tea that is both warm, roasted in character and yet clean and mineral.
Not loud – more confident. Rich in the middle of the cup, leaving a cool, mineral “rocky” feel at the end. Pleasant nutty, raisiny flavor.

Flavor profile – layer by layer

• Aroma: toasted seeds, slight spice (cinnamon nuance), delicate floral overtones
• First sip: caramelized, roasted tones (cocoa, roasted chestnuts)
• Mid-sip: ripe stone fruitiness, silky fullness
• Finish: long-lasting sweetness and a “cool” mineral aftertaste – the trademark of yancha

When is it most beautiful?

• Afternoon focus tea: when you feel like something deep but not heavy.
• After a meal: a slightly fatty, umami-rich snack (or even dark chocolate) goes especially well with it.
• For ceremonial tea drinking: because every pour opens a new door.

Preparation

Asian / gongfu (gaiwan or small pot)

• Tea: 7–8 g/100 ml
• Water: 95–100°C
• Soaking: 1st pour 5–10 seconds, then gradually increase (up to 7–9 pours in total)
• Tip: rinsing is optional – if it’s a very fresh roast, a quick rinse will smooth out the sip.

Western style (teapot)

• Tea: 3–4 g/250 ml
• Water: approx. 95°C
• Soaking: 2–3 minutes, then 2–3 re-soakings, with slightly longer times

Cold brew (surprisingly good!)

• Tea: 8–10 g / 1 liter
• Time: 6–10 hours in the refrigerator
• Profile: softer roast, cleaner fruitiness, silky minerality

Teavolution tip: if you’re looking for a “rock” character, use soft, low-mineral water and keep the first 2-3 pours short. Da Hong Pao will appreciate the precision.