Da Hung Pao Oolong Tea - COLORFULTEA

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A national treasure: Said to be the 'king of all Chinese teas,' da hung pao teas are often given as gifts to heads of state. Premium growth: The home of da hung pao tea is Wu Yi Mountain in China's northern Fujian province, where the six 'mother bushes' grow. Smooth taste: The signature taste of da hung pao is distinctively floral. Da Hongpao tea: is a kind of oolong tea with high quality. As we all know that the tea is a special tea in china. After brewing, its tea water present orange color and bright, and its tea leaves present red and green. And the most speciality of the tea is lie in the unique orchid fragrance. Da Hongpao contains tea polyphenol, tea polysaccharide, and etc, which has function in anti-cancer, reducing blood fat, enhance memory, and fall blood pressure. Different from other tea, Da Hongpao not only has the role of refreshing, eliminating fatigue, diuresis, antipyretic sunstroke prevention, anti-inflammatory sterilization, detoxification, keeping fitness and health care, but also has effect on cancer, reducing blood fat, anti-aging, and others. Wuyi Rock Tea undoubtedly is the most prestigious in China, and the best in Wuyi Rock Tea. And it has the honor of "tea champion". Dahongpao has thick and lasting aroma, mellow sweet flavor, and lingering fragrance. It is reputed as "the King of Wuyi Tea".


Weight: 50 g (1.76 oz).

Includes: Tea Leaves, Packing Bag.

Quality Guarantee Period: 24 Months.

Home: Fujian

Leaf: Tight twists of greenish brown with thin ends.

Brew: Velvety orange with sweet osmanthus savor, lasting many infusions.

Scoop: Good luck finding genuine Da Hong Pao! The “true” Da Hung Pao comes from but four plants growing in a crevasse of Nine Dragon Cave, on Wuyi Mountain. 50 grams of the stuff costs thousands of dollars. But the leaves of its clones can be yours for much more reasonable prices.

Brewing difficulty: General difficulty.

Best season to taste: Autumn.

Origin: Wuyi Moutain, Fujian.

Shape: tight strips, and green, brown and fresh color.

Liquid: orange, bright and clear.

Aroma: lasting aroma, with orchid fragrance.

Taste: mellow taste and durable aftertaste.

Brewed tea leaves: uniform and bright. Red edge or red spots, yellow green brewed tea leaves, and pale yellow veins.

Recognizing: Origin. In general, the tea produced in the region of "36 peaks" "Jiuqu Brook" is mostly authentic. Packaging. There must be the manufacturer, production date, registered trademark, the geographical indication of place of origin, and the mark of green environmental protection certification. Appearance. If you buy Dahongpao in bulk, the tea looking like a strip in a complete shape in black color is of top grade. The fake one is non-black, dragon-shaped, and cordshaped with only one leaf. Brewing method. Taste lingers after nine infusions if it is the authentic Wuyi Dahongpao. Otherwise mixed fragrance exists but not aroma after three infusions.

Water temperature: 90-95℃.

Tea sets: the purple sand teapot, or porcelain pot.

Amount of tea: about 1/ 2 of the tea set.

Infusion times: 6 to 8 infusions.

What is, "rock essence"?

"Rock essence" is the exclusive characteristic of Wuyi rock tea's "rock bone floral flavors". "Rock bone" is a mellow flavor and especially lasts long with a deep sense of aftertaste. Because most of the soil of Wuyi Mountain is volcanic conglomerate, red sandstone and shale, in combination with the traditional cultivation and producing process of Wuyi Rock Tea, rock tea is provided with unique "rock flavor".

The origin of Dahongpao

When the tea buds bourgeon in the early spring, the whole tree looks like wearing a red robe in the distance, thus it is called "Dahongpao" (Big Red Robe). There were only 6 Dahongpao tea trees of the first generation survived. The annual production of the tea is only 350g〜400g. 250g of it is rated to the central government. Other 100g-150g is sent to provincial governments. Now Dahongpao tea sold in the market is from the second, the third and even the tenth generation of tea trees.

How Much Do You Know About Da Hung Pao?

The legend of Da Hung Pao drives visitors to Wuyi Mountain to seek out this mysterious tea. After undergoing the hardships of travel to arrive at this beautiful mountain wonderland, they do not wish to return home in vain. These thoughts occupy the minds of each tourist. Of course local merchants understand and are eager to give visitors what they want. But upon returning home, they are often disappointed.
There is actually no need for regret. Any true Yancha, even if it's not Da Hung Pao, provides the profound experience of "stone-based floral fragrance." They are masterpieces of tea. Why regret that?
Up to the 1980's, mainland China had not yet opened up to visitors from abroad. However, a small number of experienced tea drinkers learned of this tea quite early. Through various channels, they managed to visit and bring home small boxes of Da Hung Pao. It was packaged in cardboard boxes in portions of 20 grams. These travelers returned home with many stories. They described the rarity of this tea and said it was difficult to acquire, because less than a pound is produced each year. They said it could only be obtained through secret channels. After tasting the tea, they may have declared theirs to be second generation Da Hung Pao. Perhaps others had similar products, which was merely third generation tea. After all, production quantities of second generation Da Hung Pao were also extremely limited.
These types of stories continuously spread during the early years of divided government across the Strait of Taiwan. They were told and retold and became legend. Those telling the stories often did not understand their significance, however, and those listening were also incapable of judging. They considered it their good fortune to be able to sample the tea in these small boxes of Da Hung Pao. Even if the quality. was uneven, it provided a sort of consolation.
The story of Nixon's visit to China and "half the country" may be improbable, but it illustrates the rarity of Da Hung Pao. According to the story, when Nixon visited China Chairman Mao gave him 50 grams of Da Hung Pao as a gift. In the eyes of the Chinese, this was an extremely valuable gift. Nixon seemed ungrateful, however, and silently blamed Mao for being stingy. Upon finding out, Premier Zhou Enlai smilingly told Nixon: "Only 100 grams of Da Hung Pao are produced each year. Chairman Mao gave you 50 grams, or half the country. Are you still unsatisfied?" The American president suddenly realized the value of the gift.
All tea lovers who come to Wuyi Mountain are drawn here by the great reputation of Da Hung Pao. Occupying its status as "emperor," it can be found growing on the rocky cliffs of Tian Xian Yan at Jiulongke, a valley on the north side of Wuyi. High cliffs stand on both sides, ensuring limited sunlight. A tiny spring flows from the top of the cliff providing moisture to the tea throughout the year. This exceptional environment gives Da Hung Pao its extraordinary nature.
The three Chinese characters for Da Hung Pao are engraved in the cliff next to the Da Hung Pao "mother" trees. There are two different explanations regarding who carved these characters into the stone. The first explains that a monk from Tianxin temple carved the characters in 1927, while the second states that the mayor of Chong'an, Wu Shixian, carved the characters into the cliff in 1930.
There are also a number of different stories about the origin of Da Hung Pao. One says that Da Hung Pao sprouts new buds in the early spring. The entire tree is flaming red, which makes it appear as though it is draped in a red robe (Da Hung Pao literally means "large red robe" in Chinese). This explanation is likely t0 have been derived based on inference from biolo gy. Other more colorful stories involve the emperor or empress bestowing robes on the trees or, especially, a scholar rushing to the capital to take the civil service exam. These stories are more likely to be told by tour guides today as they guide visitors through the area.
The legend of the scholar tells of how a monk from Tianxin temple used magical tea to cure the illness of a scholar rushing to the capital for the I imperial civil service exam. After passing the exam and becoming a government official, he returned to give thanks to the magical tea that saved his life. He took off his red robe and draped it over the tea bush. From then on, the tea was known as Da Hung Pao.
These folk stories make for good after dinner conversation but should not be taken as historical fact. In mainland China, some have made serious attempts to verify them, however, going so far as to seek out the name and date of the scholar's actions.
"The mountains and waters of Wuyi are a wonder of the world. Thirty-six connected peaks are circled by the flowing waters of Jiuqu Stream. The light of the mountains is reflected in the clear water." This provides a rough sketch of Wuyi Mountain. This great mountain with extraordinary scenery gave birth to the natural spirit of Yancha.
How many original Da Hung Pao tea trees currently exist? On this point, opinions vary from three or four to six trees. If you have visited the site of these trees yourself, how many do you think there really are?
According to the survey conducted by Lin Fuquan in "Wuyi Tea Production and Sale" published in 1941,only three genuine Da Hung Pao trees remain.
Former head of the Wuyi Mountain Comprehensive Farm and director of the Wuyi Agricultural Bureau Luo Shengcai wrote "Famous Groves of Wuyi Yancha." In this book and during interviews, he describes Da Hung Pao as a shrub type, small leaf, late budding tea variety. Four mother trees were originally planted atop the stone precipice at Jiulongke and are indicated by the "Da Hung Pao" characters engraved into the side of the cliff. In 1980,two additional mother Da Hung Pao tea trees were planted on a lower level of the stone terrace connected to the original growing area, which explains the six Da Hung Pao tea trees mentioned today.
Luo Shengcan further points out that Da Hung Pao is divided into original and duplicates. Today, tree number two and number six and their clones are representative of Da Hung Pao.
Since the 1980,Da Hung Pao cultivation has grown to include a significant area of Wuyi. A number of mainland Chinese research and educational institutions have also introduced new varieties. Consequently, opportunities to taste pure Da Hung Pao continue to increase.
Tender leafed, arbor type, small leaf, and late budding, Da Hung Pao originated in Jiulongke. During the early 1980's, Da Hung Pao was cloned from the original grove. Many local tea farmers now grow introduced varieties and the tea is grown over a substantial area. The name Da Hung Pao is now synonymous with this tea.
Former head of Fujian's Tea Research Institute, Chen Dehua is among those working to preserve the tradition of Wuyi Yancha tea production. He recalls that in 1958, when he was in Changle, Fujian, he saw a sketch drawn by art teacher Chen Li of Jiulongke's Da Hung Pao. It also depicted three tea trees.
In spring 1962 China National Tea Corporation planted Da Hung Pao cuttings in Hangzhou, which were also taken from those three Jiulongke Da Hung Pao trees. In addition, Chen Dehua accompanied the Fujian Tea Institute's Xie Qingzi to Wuyi in the spring of 1964 to take cuttings from the three Jiulongke mother trees, which were then brought back to Shekouzhen, Fu'an.
In those early days, it was accurate to speak of three Da Hung Pao trees. More were planted, however, which accounts for today's nearly universal mention of six Da Hung Pao trees.
Chen Dehua describes the appearance of commercial Da Hung Pao tea products. The earliest was produced in August, 1985. In 1986,professor Chen Chuan was invited to write about Da Hung Pao. In 1998,he was again invited to describe 91 Wuyi Yancha. Today's 83 Old Man Tea refers to that which was described at 83 years old, that is, in 1990, while 91 tea is from 1998. The small boxes of Da Hung Pao were produced during this period.
The introduction of Da Hung Pao products into the marketplace is highly related to the widespread cultivation at that time of pure Da Hung Pao tea trees.
Cuttings of Da Hung Pao were planted in various locations for research. However, Wuyi Mountain, Da Hung Pao's birthplace, was neglected. Chen Dehua took advantage of his participation in the Fujian Tea Research Institute's 50t Anniversary Conference to request cuttings from the Jiulongke Da Hung Pao mother trees taken in 1962 and 1964, which he brought back to Wuy Mountain for cultivation.
On the 17th of November, 1985, Chen De Hua replanted five Da Hung Pao trees in today's the garden of the Yu Tea Plantation Tea Science Institute. This is a date that should be commemorated for its role in placing pure Da Hung Pao back on the tea drinking stage.
Prior to Chen Dehua, Yao Yueming was a preeminent authority in the field of Yancha and devoted his career to Da Hung Pao investigation and research. He once worked with well-known tea experts Chen Shuxing and Ye Minggao to investigate the previous assertion that Da Hung Pao grows in three places. One was said to be at the foot of Jiulongke and has faded into relative decline. The second was at Huoyan Peak and has completely declined. The third was said to be at Beidou Peak and is also in relative decline. In 1960 Yao Yueming returned to these three locations to seek the roots of Da Hung Pao and took more than a dozen cuttings. His work suffered a setback due to the Cultural Revolution, but following China's reform and opening the results of his research, Beidou Peak's Beidou No. 1 and. Jiulongke's Beidou No. 2,have become synonymous with Da Hung Pao. In particular, Beidou No. 1 was very successfully produced over many years of experimentation, and its fragrance and flavor are highly admired. It is grown over large areas of the mountain be growers including the well-established Rui Quan Yancha Factory.
Today it seems that, in order to promote Wuyi Yancha, the majority of Wuyi Mountain teas aside from Shui Xian and Rou Gui are sold as Da Hung Pao. It seems as if Da Hung Pao is everywhere, and the tea has become a symbol of Wuyi. The Da Hung Pao consumed by tea drinkers today, however, is nearly all blended. Blending of tea is an advanced craft of its own and is used in many different types of tea to produce teas of even quality and flavor. Regardless of whether you are drinking pure Da Hung Pao or commercial Da Hung Pao, carefully savor its fragrance, sweetness, clarity, and vitality. This is one of life's true pleasures.

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Customer Reviews 4 item(s)

Those mineral notes make you want more.
Love the story of this tea (look it up). Teas from the Wuyi area are special and leave you wanting more. It's medium-bodied. It's a dryer tea with mineral notes on the sides of tongue.. creating a desire for more.
Review by My Tea Vault / (Posted on 5/23/2021)
I feel very good
Da Hong pao tea is one of my favorites. The tea smells great! Definitely fresh. I'm a big fan of Chinese tea and spiritual culture. Have a cup of tea every day, So I feel very good, I will also let my family to drink more tea together.
Review by Nathaniel Kim / (Posted on 3/1/2019)
Worth the buy
I truly love oolong teas. It really does help with the promotion of weight loss. I usually try to buy monkey picked oolong tea from teavana. But times are hard and that tea is pricey so I opted for this alternative and truely there is no difference. This tea is worth the buy.
Review by Lisa Corley / (Posted on 4/21/2018)
Drunk Da Hong Pao
Da Hong Pao, The "King of Tea" is the best known of all Wuyi Yan Chas. It was often a favorite tribute of the royal court. The origin of this marvelous tea is the cliff of Tian Xin Yan, Jiu Long Ke of Wuyi. It received its name "Emperor's Long Red Cape" in the Qing Dynasty. Since the 1980's, Da Hong Pao farms have spread down into the inner mountains of Wuyi. Da Hong Pao grows from a medium-sized bush with leaves that belong to an asexual reproduction based on late-grown seeds. The plant has a half-open shape with thick branches in close proximity. Its leaves are elliptical, bright and dark-green in color. There is a slight bulge on the surface and sharp, dense teeth around the edges. They give the impression of being thick and yet fragile at the same time. The buds are tender, showing a carmine color with lots of little hairs, and their fertility is strong and dense. The diameter of the corolla is approximately 3.5cm with six petals. Late in April the blossoms display themselves with the most luxuriance. Overall, Da Hong Pao is of medium output compared to other Oolongs. The dry tea is tight and solid with mixed greens and browns throughout. The tea is full-bodied and has the fragrance of osmanthus flowers. It is especially famous for the sensations (cha yun) it brings, especially to the upper palate, and a rich, long-lasting aftertaste (hui gan). There are several grades of Da Hong Pao that are mostly evaluated in terms of their genetic proximity to the four original bushes.
Review by Amber Brown / (Posted on 1/25/2018)

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