Wuyi Oolong
Da Hong Pao
Rock Tea P. Free

Imperial Grade 98 P.

Top-quality Da Hong Pao Oolong ("big red robe"). The original from Wu Yi in Fujian. Pesticide-free cultivation. Hand-harvested. 50g
  • A famous oolong in China
  • Beloved cliff tea from Wu Yi (武夷岩茶 Wu Yi Yan Cha)
  • Da hong pao teas from the original 6 tea bushes are among the most expensive teas in the world
  • Our da hong pao is cultivated near that place of origin (important quality criterion)
  • Birthplace of strongly oxidised oolong and black teas
  • Quintessential taste due to mineral-rich soil
  • High-quality oolong presented as diplomatic gifts
  • Tea farm belongs to the organic pioneers of Wu Yi
Character Slightly smoky, toasted, juicy, fruity notes, mildly sweet and slight bitterness
Tea Garden Privately managed tea farm recognised across China
Terroir Sandu Cun, Fujian, China
Harvest 1st flush, end of April to beginning of May 2020, hand-harvested
Cultivar Shui Xian (水仙), Rou Gui (肉桂), Qi Zhong (奇种), Qi Lan (奇兰), Qi Dan (奇丹), Que She (雀舌)
Elevation 300-500m above sea level
Oxidation / Fermentation 50% (strong fermentation), strong oolong. Sun-based and indoor withering (up to 2 days), indoor fermentation (8 hours). Thereafter the oxidation is stopped (kill green) and the leaves rolled and dried with over 10 hours with periods of rest and roasting.
Roast Strong roasting (50%): first roasting for 15 minutes at 150°C, repeated roasting at 120°C over hardwood charcoal for 8-12 hours over a period of days.
Organic Cert. Pesticide-free cultivation. Transition to organic farming since 2010; Chinese certified organic since 2015
Grade 98/100 p. (oolong category); Imperial Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€458.00 / 1kg
In stock

Tea Farm

This recognised tea farm is privately managed. Nestled between the hills and cliffs of Wu Yi, the tea is cultivated on small plots of land (300-500m2) in the famously nutrient-rich red soil of the region. The tea farm is Chinese certified organic and a regional pioneer in organic cultivation.



Da Hong Pao tea is the most famous kind of oolong and counts among the top 10 teas in China. As a renowned cliff tea from the Wu Yi Mountains, Da Hong Pao tea is also the subject of many myths. Originally this tea was harvested from just 6 tea bushes, but today these revered bushes are under special protection. No tea has been harvested from them since 2005. Prior to that, tea from these original 6 bushes sold for $28,000 per 20g, which is valued at three times the weight of the tea in gold.

High-quality Da Hong Pao today are typically made from a blend of cultivars that all stem from the original 6 tea bushes and which are grown in the same region by local tea masters. Our tea is blended from 6 cultivars, of which Shui Xian (水仙), Rou Gui (肉桂), and especially Qi Dan (奇丹) are the best known. Teas made from just a single one of these cultivars are also made, but do not carry the name "Da Hong Pao".

This imperial grade Da Hong Pao makes a delightful first impression with the scent of fresh orange peel. This citrus note subtly carries through in taste, but is secondary to a large palette of smoky and toasted notes as well as intensely fruity notes including longan, plum, and peach. The finish is honey sweet and long lasting. This tea is ideally suited as a dessert tea.


Finely twisted, dark brown needles


Bright red and amber


Oolong tea (from the Chinese for "black snake") has a degree of oxidation between that of green and black teas, which is why it is often known as a semi-oxidised tea. Oolong can roughly be categorised into lightly (10-29%), medium (30-60%), and heavily (up to 70%) oxidised varieties. After oxidation, oolong leaves are roasted, which lends the tea a special character. The wide range of production possibilities means that oolong teas are incredibly diverse. The best terroirs for oolong are generally considered to be in Taiwan and southern regions of China in and around the province of Fujian.

Cultivation & Processing

The Wu Yi Shan Mountains in the northwest of Fujian Province traditionally rank among the most famous tea cultivation regions in China. This relatively large region, which is dominated by imposing rock massifs, densely growing forests and twisting rivers, is home to only 20,000 people. For centuries the mountains were a place of hermitage for taoist and buddhist monks, who began to settle in the region during the Song Dynasty (960–1279). From this period onward tea was cultivated on the cliffs and hills as well as in the gorges.

The unique natural landscape offers unusual conditions for growing tea, but the results are impressive. The karst topography offers excellent growing conditions for tea, as rainwater collects minerals from the cliffs and limestone gorges as it flows. The natural drainage and low surface water of the land was used by early monks and farmers to their advantage, resulting in very mineral rich soil. The tea plants growing in the valleys and slopes absorb these minerals to produce nutritious tea.

A further special factor in the cultivation of this tea is the history of the cultivars. In the case of Da Hong Pao, there are six 350-year-old tea bushes that are highly revered as the originators of the tea, but which have not been harvested since 2005. Among the hundreds of autochthonous cultivars that grow in the Wu Yi Mountains, a few are derived from cuttings of those original 6 tea bushes and the offspring of those cuttings. These cultivars are thus the basis for contemporary Da Hong Pao teas, which are always prepared as blends and not single-cultivar teas. The best known of these cultivars include Shui Xian (水仙), Rou Gui (肉桂), and Qi Dan (奇丹), which are each included in our Imperial Grade Da Hong Pao. These tea bushes grow relatively small leaves and intricate root networks that absorb many minerals and contribute to the taste of the tea. Since these cultivars do not have high yields, there is a relatively small amount of this tea made every year.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Sandu Cun.

Sourced directly from the tea farmer.


Brewing Guide

Steep 2 heaped tsp per 200ml (90-95°C) water for 3 minutes.

The tea farmer's recommendation:

 Suitable for up to 6 infusions.
1. 90-95°C, 15 seconds 4. 90-95°C, 1 min 30 seconds
2. 90-95°C, 30 seconds 5. 90-95°C, 2 minutes
3. 90-95°C, 60 seconds 6.  


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Oolong tea is traditionally brewed in a gaiwan (in small quantities) or a tall glass teapot with an integrated sieve so that the leaves are able to freely drift around inside the pot. For an especially aromatic infusion, we recommend a yixing teapot made from light-coloured clay.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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