Big Red Robe

Tea type
Oolong Tea
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Brown Sugar, Floral, Fruity, Mineral, Nutty, Roasted, Toasty, Wood, Honey, Toasted Rice
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Edit tea info Last updated by Geoffrey Norman
Average preparation
190 °F / 87 °C 1 min, 15 sec 5 g 8 oz / 230 ml

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From American Tea Room

Big Red Robe, also known as Da Hong Pao, is one of the world’s most famous oolongs. Grown and harvested on the remote Wuyi Mountain cliffs, it is a rare treasure to savor. Big Red Robe’s big, long, dark leaves are gently twisted and profusely aromatic. Their full fragrances range from nutty and roasty to mineral, woodsy and fruity. The brew’s aroma is assertive and rich, with notes of charred grilling planks and stewed apples. Its dark caramel liquor is complexly woodsy. Notes of dried wood, charred wood, fallen leaves and cracked walnut shells are backed with malt, an apricot-citrus tone, light astringency and the distinctive spiced wood note of fine Japanese incense. The big flavor of its rounded, astringent finish fades slowly. Later infusions are sweeter and fruitier than the first. This dark, heavily oxidized Wuyi oolong is a natural accompaniment for foods like cedar-plank-grilled tilapia, grilled peaches misted with balsamic vinegar, pecan pie drizzled with warm cream, or poached pears with caramelized nuts.

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7 Tasting Notes

348 tasting notes

Preparing Christmas tea packages pretty much wiped me out of all my good black teas. This leaves me with some whites, a few greens, and a plethora of oolongs. So, I’m starting to dent the latter. It’s been awhile since I’ve revisited this Da Hong Pao, mainly because I have so many “red robes” at the moment. All so much red tape, really….but I digress.

I didn’t pay too much attention to temperature, but prepped it at the recommended two minutes. It came out as smokey as I remembered, but a bit higher on the fruit notes. I owe this in part to the slightly higher water temp. I actually enjoyed it better than the first time I tried it.

Initial Review Here:

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309 tasting notes

Steeped it has a strong nutty scent.

Taste-wise, it has a nice roasted taste and a faint buttery sweetness. The finish is about medium in length and pleasant.

180 °F / 82 °C 2 min, 0 sec

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2036 tasting notes

Sipdown no. 2 of March 2019 (no. 37 of 2019 total, no. 525 grand total). A sample.

This was among the lowest rated samples not yet sipped down, so when I was looking for my next sipdown candidate, I went for this and made a big pot Western style.

A very nice dark oolong that leaves a silkiness in the mouth. Nothing else to add to the original note.

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11 tasting notes

I’ve never had Da Hong Pao before. Or at least I thought. But after tasting this Big red robe I must have had it in a chinese restaurant or something. There is something familiar about this tea, something standard.
I brewed this gong fu style. 4 steepings. could have done one more if not a couple.
It’s a super clean, bright cup. When smelling it I picked up on some incense, which was a nice complexity I hadn’t anticipated. Really enjoyed it. it’s a good after a meal.

Flavors: Honey, Toasted Rice

180 °F / 82 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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191 tasting notes

well, i haven’t really liked most of the Da Hong Paos i’ve ever tried, but i like this one a bit better. mind you i’m only on the first steep, and it tastes smoky and dusty and dry, just like the others i’ve tried, but this one at least has some depth to it, am looking forwarded to future steepings….

205 °F / 96 °C 1 min, 30 sec 2 tsp 10 OZ / 295 ML

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