Da Hong Pao Wuyi Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Flowers, Rice, Smoke, Beany, Cinnamon, Floral, Roasted, Wheat
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Raritea
Average preparation
165 °F / 73 °C 0 min, 30 sec 3 oz / 88 ml

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3 Tasting Notes View all

  • “I was informed that this tea would be very strong, so strong that a suggested brew time would be about 10 seconds. I, on the other hand, brewed the tea for over 30 seconds (though this was the...” Read full tasting note
    90
  • “I was served this tea gong-fu style at Pekoe Tea in Edinburgh. The first infusion reminded me of houjicha flavour but was also quite complex. I could taste a faint note of cinnamon. There was also...” Read full tasting note
    85

From Pekoe Tea

Da Hong Pao is from Wuyi Mountain in Fujian Province and is known as "The Emperor of Teas". It is one of the "Four Famous Bushes" of Wuyi Mountain rock tea along with Tieluohan, Bai Ji Guan, Shui Jin Gui. The leaves are hand rolled and roasted making them dark red/brown. It is one of the most expensive Chinese teas.

Legend has it that this tea cured the mother of a Ming dynasty emperor from an illness, so he sent red robes to protect the bushes from which it originated

About Pekoe Tea View company

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3 Tasting Notes

90
13 tasting notes

I was informed that this tea would be very strong, so strong that a suggested brew time would be about 10 seconds. I, on the other hand, brewed the tea for over 30 seconds (though this was the third or fourth batch made from my leaves). The tea brewed a deep brown color, and smelled, in my opinion, strongly of rice. The taste was a wonderful mix of bitter and smokey, like the sensation of drinking sweet tea after eating barbecue, and a floral sweetness. The after taste was reminiscent of the feeling of minty freshly brushed teeth. I thoroughly enjoyed this tea.

Flavors: Flowers, Rice, Smoke

Preparation
165 °F / 73 °C 0 min, 30 sec 3 OZ / 88 ML

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85
795 tasting notes

I was served this tea gong-fu style at Pekoe Tea in Edinburgh.

The first infusion reminded me of houjicha flavour but was also quite complex. I could taste a faint note of cinnamon. There was also a roasted and floral flavour. The wet leaves smelled a lot like pumpkin seed. I noticed a little bit of oolong bitterness- possibly because it was brewed too long, I’m not entirely sure what the standards are for serving this tea in the shop.

The second infusion had a smooth bean note with a wheat flavour.

I didn’t track the tasting notes for the infusions after that- I was having a great conversation with one of my classmates!

The complexity of the flavour is what I like most about this tea. I would definitely try it again if I had the chance- although it is quite expensive.

Flavors: Beany, Cinnamon, Floral, Roasted, Wheat

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