Description
Product Description
Da Hong Pao, the legendary oolong of the Wuyi Mountains, is celebrated for its perfect union of mineral “rock bone” and elegant floral fragrance. Grown in the typical Danxia landform of the region, the tea bushes thrive in rocky hollows and cliff crevices – giving rise to the saying: “Every rock has its tea; no rock is without tea.”
This Huanxi Da Hong Pao is crafted from carefully selected spring leaves and finished with traditional slow charcoal roasting. The process brings out a deep, complex aroma and a full‑bodied flavour that lingers on the palate. It lives up to the renowned praise: “three layers of fragrance in the cup, three transformations on the palate.”
Tasting Notes
| Aspect | Description |
|---|---|
| Dry Leaves | Tightly twisted, stout, and slightly curled – evenly shaped. The colour is a lustrous dark green‑brown with a rich, oily sheen. |
| Aroma | Deep and multilayered – floral and fruity notes interwoven with a warm, toasty undertone from the charcoal roast. The fragrance fills the cup and lingers. |
| Liquor | Bright, clear, and orange‑red – visually inviting and translucent. |
| Palate | Smooth and mellow on entry, with a full, satisfying body. The signature “rock rhyme” is prominent, delivering a clean, sweet aftertaste that stays with you. The tea is rich and refreshing, with a fragrant finish that clings to the empty cup. |
| Infused Leaves | Intact, thick, and plump. They display the classic “green leaves with red edges” – bright, glossy, and resilient. Even after multiple infusions, the leaves remain vibrant and full of character. |
| Endurance | Excellent – holds up to 10 infusions, with the flavour evolving gracefully and the aroma persisting throughout. |
Brewing Recommendation – Getting the Best from Your Huanxi Da Hong Pao
To unlock the full character of this charcoal‑roasted rock tea, we recommend traditional gongfu brewing. The dense, tightly rolled leaves need room to unfurl, and the deep mineral “rock rhyme” is best expressed through careful temperature and timing.
Recommended Setup:
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Teaware: A small gaiwan (about 120–150ml) or a Yixing purple clay pot – both retain heat well and allow the leaves to expand freely.
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Water Temperature: Always use freshly boiled water at 100°C (212°F) – do not let it cool. Rock teas require full boiling heat to release their deep‑roasted aromas and complex layers.
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Tea Amount: Use approximately 8 grams of tea per 150ml of water. If using a gaiwan, fill it about one‑third full with dry leaves.
Step‑by‑Step Steeping:
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Warm the Vessel – Rinse your gaiwan or pot with boiling water to preheat it, then discard the water.
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Add the Leaves – Place the dry leaves into the warm vessel and close the lid. Give it a gentle shake, then open and inhale the awakened fragrance – you will catch notes of roasted nuts, sweet spice, and dry flowers.
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Rinse (Awakening) – Pour boiling water over the leaves and immediately pour it out after 2–3 seconds. This “wake‑up” rinse cleans the leaves and primes them for infusion.
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First Infusion – Refill with boiling water, cover, and steep for 3–5 seconds – then decant into a fairness cup or directly into your tasting cups. The liquor should be a bright orange‑red.
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Subsequent Infusions – Add 3–5 seconds to the steeping time for each additional brew. This tea holds its character for up to 10 infusions – you will notice the flavour shifting from bold and floral in the early steeps to deeper, sweeter, and more mineral‑rich in the later ones.
For a Simpler Western‑Style Brew:
If you prefer a larger cup, use about 5 grams of tea in a 300ml mug or teapot. Pour boiling water over the leaves, steep for 2 to 3 minutes, then strain and enjoy. For a second cup, increase the steeping time to 3–4 minutes. This method gives you a clean, mellow cup but will not reveal the full spectrum of the tea’s complexity.
Pro Tip: Never leave the leaves sitting in water for too long, as over‑steeping can release unwanted astringency. Always decant all the liquid after each steep, and if you are not drinking it all at once, store the used leaves in the fridge for up to a few hours – they can still yield a few more enjoyable infusions later.
Key Specifications
| Attribute | Detail |
|---|---|
| Category | Wuyi Rock Tea (Minbei Oolong) |
| Grade | Premium (Te Ji) |
| Origin | Wuyi Mountain, Fujian, China |
| Harvest | New Season Tea |
| Net Weight Options | 120g (12 cans × 10g) / 200g (20 cans × 10g) |
| Flavour Profile | Rich, mellow, sweet, with pronounced mineral “rock rhyme” |
| Endurance | Up to 10 infusions |
| Shelf Life | Over 12 months |
| Storage | Store at room temperature, in a cool, dry place away from light and odours |
| Purity | 99% (virtually free of stems or foreign matter) |
| Packaging | Premium gift box – ready for gifting |
| Certification | SC11435078223294 | Product Standard: GB/T 18745 |
| Manufacturer | Wuyishan Ximing Zheng Yan Tea Factory |
| Address | No. 69 Maoping, Gongguan Village, Wuyishan, Fujian, China |
Packaging Variants Available
This product is offered in two gift‑box sizes – perfect for personal enjoyment or as an elegant present:
| Selection | Contents | Net Weight |
|---|---|---|
| Huanxi Da Hong Pao – 12 Cans | 12 individually sealed cans | 120g (10g per can) |
| Huanxi Da Hong Pao – 20 Cans | 20 individually sealed cans | 200g (10g per can) |
Both boxes are beautifully presented with a premium finish. The total package weight is approximately 1000g per box (including packaging).
Storage & Handling
Keep sealed, away from direct sunlight, moisture, and strong odours. Store at room temperature to preserve the tea’s original character. Under proper conditions, this tea retains its flavour and aroma for over 12 months.
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