Da Hong Pao Tea in Wuyishan, Fujian

Da Hong Pao (大红袍) is a premium oolong tea originating from the Wuyi Mountains (武夷山) in Fujian Province (福建省), China. Known for its exceptional quality, Da Hong Pao is one of the most famous Chinese teas, often referred to as a national treasure. The tea leaves are tightly curled, with a fresh green-brown color, and once brewed, the tea produces an orange-yellow, clear liquor with leaves that display a mixture of red and green. The most notable characteristics of Da Hong Pao are its rich, floral aroma and the distinct “rock charm” (岩韵) in its taste.

Besides providing the usual benefits of tea, such as refreshing, improving digestion, and boosting alertness, Da Hong Pao is known for its health benefits including cancer prevention, lowering blood lipids, anti-aging effects, and improving skin health. Its ability to withstand multiple infusions—retaining its fragrance even after 7 or 8 brews—makes it a prized variety among tea lovers.

Health Benefits of Da Hong Pao

Da Hong Pao is known for its numerous health benefits:

• Refreshing and Boosts Mental Clarity: The caffeine content in Da Hong Pao helps in stimulating the brain, improving focus and concentration.

• Digestive Aid: It aids in digestion, promoting a healthy gut and easing bloating.

• Detoxification: The tea can help detoxify the body, promoting overall wellness.

• Anti-aging and Weight Loss: Regular consumption of Da Hong Pao can assist in slowing down aging and supporting healthy weight management.

• Cancer Prevention and Lowering Blood Lipids: Studies suggest that the tea may have properties that help prevent cancer and reduce cholesterol levels.

History and Origin

The Legend of Da Hong Pao

The story of Da Hong Pao dates back to the Ming Dynasty (1368-1644). In the year 1385, a scholar named Ding Xian (丁显) was traveling to the capital for the imperial exam when he fell seriously ill while passing through the Wuyi Mountains (武夷山). He encountered a monk at Tianxin Yongle Zen Temple (天心永乐禅寺), who brewed tea for him from the leaves he had with him. After drinking the tea, Ding Xian’s pain was miraculously relieved. Upon passing the exam and becoming the top scholar (Zhuangyuan 状元), Ding Xian returned to thank the monk and asked where the tea came from. The monk revealed the tea’s origin, and in gratitude, Ding Xian placed a red robe over the tea plant and circled it three times, hence the name Da Hong Pao (大红袍), which means “Big Red Robe”.

The scholar took the tea back to the capital in a tin can, and when the Empress (皇后) fell ill and no doctor could help, the scholar presented the tea to her. After drinking it, she recovered, and the emperor, overjoyed, gave him a red robe as a gift. From then on, Da Hong Pao became a tribute tea exclusively for the royal court.

Tea Plant Origins

The Wuyi Mountains, with a long history of tea production, is the birthplace of Wuyi Rock Tea (武夷岩茶), of which Da Hong Pao is the most celebrated. It is believed that the tea’s name dates back to the late Ming Dynasty or early Qing Dynasty. In 1921, records from Jiang Shunan’s travel diary (蒋叔南游记) mention seeing Da Hong Pao tea plants in the Wuyi Mountains at sites like Tianxin Rock (天心岩), Jiulong Keng (九龙窠), and Zhulian Cave (珠濂洞).

However, it was not until the 1940s that detailed records of the tea’s production process, specifically from Jiulong Keng, began to emerge. Chen Dehua (陈德华), a well-known tea expert, documented the tea trees at Jiulong Keng and later in the 1960s and 1970s began efforts to propagate the famous Da Hong Pao plants from this region.

Quality Characteristics of Da Hong Pao

Taste and Aroma

Da Hong Pao is recognized for its floral fragrance, with a lingering aftertaste that remains even after several infusions. The tea has a rich, mellow flavor with a unique “rock taste” (岩韵), which is the distinct, earthy quality that comes from the growing environment in the Wuyi Mountains. The tea is bold and full-bodied, with a sweet and slightly astringent finish.

Visual Appearance

The tea leaves are large, tightly curled, and typically feature a mix of red, green, and brown hues. The high-quality leaves are plump and vibrant, reflecting the excellence of the tea’s cultivation and processing methods.

Brewing Instructions

For the best experience, Da Hong Pao should be brewed using the traditional Gongfu tea method, with small teapots and cups. Here’s how to brew it properly:

• Tea Quantity: Use 5–8 grams of tea per 150-200 ml of water.

• Water Temperature: Use water at 90-95°C (194-203°F).

• Infusion Time: Start with a short infusion of 5-10 seconds for the first brew. Gradually increase the time for subsequent brews.

• Multiple Infusions: Da Hong Pao is known for its ability to retain flavor through multiple infusions—up to 7 or 8 times.

Storage Tips

To preserve the flavor and quality of Da Hong Pao, store it in a cool, dry, and well-ventilated place, away from sunlight and humidity. Ideal storage methods include using airtight containers like metal tins or specialized tea bags.

Famous Tea of China

Da Hong Pao is not only one of the finest teas of China but also a symbol of the rich tea culture in the Wuyi Mountains (武夷山). The tea has been a part of Chinese tea history for centuries and continues to be highly regarded in both China and around the world. Its name, tied to the imperial court, adds to its prestige, making it a highly sought-after commodity among tea connoisseurs.

History of Da Hong Pao Tea

Da Hong Pao (大红袍), one of China’s most famous teas, is historically rare, with only a few well-known specimens growing on the cliff walls of Jiulong Keng (九龙窠). Even in the best years, the tea production from these trees amounted to just a few hundred grams. During the Republic of China (民国) period, one pound of Da Hong Pao was valued at 64 silver dollars, equivalent to about 4,000 kilograms of rice. In recent years, a batch of Da Hong Pao from Jiulong Keng was auctioned off, with 20 grams selling for a staggering 156,800 RMB, setting a new record for the highest price of tea per gram.

In 1972, during President Nixon’s (尼克松) visit to China, Mao Zedong (毛泽东) presented him with four ounces of Da Hong Pao tea from the mother trees. At first, Nixon did not understand the rarity and value of the tea, privately complaining about Mao’s modest gift. Later, Zhou Enlai (周恩来) explained to Nixon that the tea represented a significant offering, and after learning of its significance, Nixon held the gift in high regard.

Da Hong Pao earned a place in China’s Top Ten Teas during a national tea evaluation in 1959, marking its official recognition. Over the years, efforts have been made to propagate the tea, including the clipping of branches from Jiulong Keng by the Chinese Academy of Agricultural Sciences (中国农科院) in 1962 and the Fujian Tea Research Institute (福建省茶叶研究所) in 1964.

In 2001, the “Da Hong Pao from Wuyi Mountain” was successfully registered as a geographical indication trademark, further protecting its reputation and authenticity. In 2006, the tea’s heritage was safeguarded by limiting the harvest of the mother trees to preserve its unique characteristics.

In 2007, a final harvest from the 350-year-old Da Hong Pao trees in Wuyi Mountain (武夷山) was presented to the National Museum of China (中国国家博物馆). This historic event marked the last collection of tea leaves from these iconic trees.

The Legacy of Da Hong Pao

The origins of Da Hong Pao can be traced back to the Tang Dynasty (唐朝), where it was already cultivated in the Wuyi Mountains (武夷山). By the Song Dynasty (宋朝), Da Hong Pao had become a royal tribute tea. During the Yuan Dynasty (元朝), the Wuyi Mountains set up dedicated tea production areas, known as the “Tea Baking Bureau” (焙局) and “Imperial Tea Garden” (御茶园), to produce this prized tea.

The famous tea plant varieties, including Da Hong Pao, Tie Luo Han (铁罗汉), Bai Ji Guan (白鸡冠), and Shui Jin Gui (水金龟), all originate from Wuyi Mountain. These varieties are characterized by different flavors and fragrances, and their unique cultivation conditions contribute to the exceptional quality of the tea.

The Da Hong Pao Trees

The Jiulong Keng area, particularly the rock cliff at Tianxin Rock (天心岩), still contains six Da Hong Pao trees. These trees are of a single genetic variety but have evolved into distinct individual strains due to long-term natural crossbreeding. These six trees are numbered in sequence, with the first four located on the upper section of the cliff (referred to as the “main” trees), and the remaining two in the lower section.

• Trees 3 and 4: These mature early, with small, long, smooth leaves that produce a bold, high-flavored tea with prominent “rock taste” (岩韵).

• Trees 2 and 6: These mature at a medium rate, with oval-shaped leaves. The tea produced has a mild, pleasant fragrance and smooth taste.

• Trees 1 and 5: These mature the latest, with larger, wavy-edged leaves that produce a robust tea with strong aromas and a complex flavor profile.

These six trees are considered the source of authentic Da Hong Pao and represent the finest qualities of this rare and highly sought-after tea.

Key Milestones in the History of Da Hong Pao

• 1959: Recognized as one of China’s Top Ten Teas.

• 1972: Mao Zedong gifts President Nixon Da Hong Pao during his visit to China, marking a significant cultural exchange.

• 2001: Registered as a Geographical Indication Trademark, solidifying its authenticity.

• 2007: The last batch of Da Hong Pao leaves from the 350-year-old trees is gifted to the National Museum of China.

• 2010: The “Impression Da Hong Pao” project, a tea-themed cultural show created by Zhang Yimou (张艺谋), premieres in Wuyi Mountain (武夷山).

Traditional Brewing Methods for Da Hong Pao

Da Hong Pao is traditionally brewed using the Gongfu tea ceremony, which requires small teapots and cups for precise and repeated infusions. The following guidelines will help you enjoy this tea at its best:

• Tea Quantity: 5–8 grams per 150-200 ml of water.

• Water Temperature: 90-95°C (194-203°F).

• Infusion Time: Start with a short infusion of 5-10 seconds and increase the brewing time with each successive infusion.

• Multiple Infusions: Da Hong Pao can be brewed up to 7 or 8 times, with each infusion bringing out new flavors.

Geography and Climate of the Tea Region

The Wuyi Mountains (武夷山), the birthplace of Da Hong Pao tea, enjoys a mild climate with winters that are warm and summers that are cool. The average annual temperature is between 18°C and 18.5°C. The area receives abundant rainfall, with an annual precipitation of about 2000mm. Between the peaks and cliffs, there are quiet streams, and the area is often enveloped in mist year-round. The average relative humidity is about 80%. The tea gardens are mostly situated in valleys and ravines, surrounded by mountains that serve as natural barriers, providing protection from wind damage. The region enjoys short periods of sunshine with abundant shadow, creating an ideal environment for the tea to grow.

The soil in this region is primarily composed of volcanic gravel rock, red sandstone, and shale, all of which contribute to the excellent quality of Wuyi rock tea. The unique geography of Wuyi Mountain—featuring clear water, crimson peaks, steep cliffs, and misty rain—creates the perfect conditions for the cultivation of this famous tea.

Morphological Features of Da Hong Pao Tea Plant

The Da Hong Pao tea plant is characterized by its shrub-like form, with a canopy that is semi-spreading. The plant can grow up to 2 meters tall, with a noticeable main stem and dense branches. The leaves are generally 6–7 cm long, with the longest leaves reaching up to 11 cm. The width of the leaves is typically around 3 cm, with larger leaves reaching 4–4.3 cm. The leaves are elliptical, with a slightly rounded tip that tends to droop. The leaf edges are slightly curled, and the leaves are a glossy green, thick and slightly bulging in texture, with about 27–28 pairs of veins and 79 pairs of leaf veins. The flowers are relatively large, around 3 cm in diameter, with six petals and five sepals. The flower stems are sparsely arranged and slightly longer, creating a harmonious and uneven appearance. The tea fruit is of medium size. The young buds are strong, dark green with a hint of purple, and the summer shoots show a red fuzz. The flowering and harvesting season is later than that of the Cinnamon Tea (肉桂) variety, typically around May 10th (in slower winter years).

Mother Tree Varieties

Da Hong Pao tea is propagated through asexual reproduction, just like many other tea tree varieties in Fujian Province (福建省). This method ensures that the beneficial traits of the parent tree are inherited without variation. The Da Hong Pao trees planted in the Wuyi Mountain tea region are either directly or indirectly sourced from the local Tea Research Institute (茶叶研究所), with no reports of mutations or abnormalities. Since Da Hong Pao is propagated asexually, there is no issue of generation differentiation, unlike seed propagation methods.

There are six different varieties of Da Hong Pao tea trees located in Jiulong Keng (九龙窠), a scenic area within Wuyi Mountain. These trees, though considered Da Hong Pao, are not all the same variety. They differ in characteristics such as leaf shape and budding time.

As recorded in the authoritative Chinese tea book “China Famous Tea Chronicle” (中国名茶志), edited by the rock tea master Yao Yueming (姚月明), three tea trees in Jiulong Keng were successfully propagated in the late 1960s from aging trees. These trees were named Beidou No. 1 (北斗一号) from Beidou Peak (北斗峰) and Beidou No. 2 (北斗二号) from Jiulong Keng. Over more than a decade of trial production, these trees demonstrated high quality, with their fragrance and taste being highly praised. They have since been widely propagated and planted in various rock tea regions of Wuyi Mountain.

Different Types of Da Hong Pao

• Purebred Da Hong Pao: Refers to the Da Hong Pao produced from one specific strain of the mother tree, propagated through asexual reproduction (cuttings). This tea is made from a single, distinct strain and is cultivated separately from other varieties. It cannot be referred to as “second generation” or “third generation,” as asexual propagation does not involve generations.

• Commercial Da Hong Pao: Refers to tea made by blending leaves from two or more strains of the mother tree, with four to five strains commonly used in the blend. Each strain is propagated asexually, but, like purebred Da Hong Pao, it cannot be called “second generation” or “third generation.”

Health Benefits of Da Hong Pao

Da Hong Pao tea is rich in beneficial compounds, including tea polyphenols, tea polysaccharides, and theanine, all of which offer various health benefits. These compounds contribute to its remarkable properties, such as anti-cancer, cholesterol-lowering, memory-enhancing, and blood pressure-reducing effects.

Health Benefits:

1. Anti-cancer Properties: The high concentration of tea polyphenols, particularly EGCG, is known for its anti-cancer effects.

2. Cholesterol Reduction: Da Hong Pao contains tea polysaccharides, which are 3.1 times more abundant than those found in black tea and 1.7 times more than in green tea. These compounds help lower cholesterol and strengthen the immune system.

3. Memory Enhancement & Blood Pressure Reduction: Theanine, a unique amino acid found in tea, accounts for 1.1% of the tea’s composition. It improves blood circulation to the brain, enhancing memory and reducing blood pressure.

4. Vision Improvement & Cognitive Enhancement: Regular consumption of Da Hong Pao has been shown to improve eyesight and cognitive function.

5. Anti-aging & Weight Loss: The antioxidants in the tea help slow down aging and promote weight loss by boosting metabolism and fat breakdown.

6. Detoxification & Diuretic Properties: The caffeine in Da Hong Pao acts as a natural diuretic, promoting urine production and detoxifying the body.

7. Antioxidant & Antibacterial Effects: Tea polyphenols and tannins in the tea can kill bacteria, improve skin conditions, and aid in treating infections like cholera, dysentery, and throat inflammations.

8. Dental Health: The fluoride content in Da Hong Pao strengthens teeth and prevents cavities by forming a protective layer on the enamel.

9. Cancer Cell Inhibition: Flavonoids found in the tea have demonstrated anti-cancer effects in laboratory studies.

Additional Benefits:

• Digestive Aid: Caffeine in Da Hong Pao stimulates gastric secretion, aiding digestion and enhancing fat breakdown.

• Prevention of Tooth Decay: Fluoride in the tea strengthens enamel, reducing the risk of tooth decay.

• Relief from Cough & Asthma: Da Hong Pao has been used as a remedy for coughs and asthma, with its compounds relaxing smooth muscles in the lungs.

Commercial Value of Da Hong Pao

1. High-End Tea

Historically, Wuyi Mountain Tea (武夷山茶), including Da Hong Pao, has been regarded as a royal tea, presented as a tribute to emperors. Da Hong Pao has repeatedly won gold awards in the National Oolong Tea Competitions and received the China International Tea Expo Gold Award. Its manufacturing technique has been listed among China’s National Intangible Cultural Heritage. Da Hong Pao is considered the “king of teas” and is often referred to as the “national treasure.”

2. Ecological Tea

The superior soil, climate, and humidity of Wuyi Mountain (武夷山) provide perfect conditions for growing Da Hong Pao. The region’s unique climate and the tea’s production process, which has been recognized as an Intangible Cultural Heritage, contribute to Da Hong Pao’s exceptional quality, unique aroma, and lingering aftertaste, all while being produced in an eco-friendly environment adhering to national green and organic standards.

3. Brand Value

Da Hong Pao’s status as a premium tea has been built over centuries, thanks to its historical significance, cultural heritage, and unparalleled quality. Moreover, with the growth of tourism in Wuyi Mountain (武夷山), many visitors have heard the fascinating legends surrounding Da Hong Pao, visited the Jiulong Keng (九龙窠) area, and tasted well-known brands like Fulinmen Da Hong Pao (福临门大红袍). The tea’s reputation has spread far and wide.

4. Health Tea

Wuyi Rock Tea (武夷岩茶), including Da Hong Pao, has long been regarded as a health-promoting beverage. According to legends, Shennong (神农) used it to detoxify and heal various ailments, making it a revered tea. Scientific studies confirm that Wuyi Rock Tea is rich in essential trace elements like potassium, zinc, and selenium, which provide numerous health benefits.

5. Precious Tea

At the 7th Wuyi Mountain Da Hong Pao Cultural Festival (武夷山大红袍文化节), Da Hong Pao tea fetched an astonishing price of 208,000 yuan for just 20 grams during an auction. This reflects the tea’s rarity and high demand, solidifying its status as a luxury product in both domestic and international markets.

Tea Brewing Guide

Brewing Method:

1. Tea Quantity: Use approximately half the volume of the tea pot for the tea leaves.

2. Rinse the Tea Pot and Cups: Pour 100°C boiling water into the teapot and cups to rinse them, then place the tea leaves into the pot. Add more 100°C boiling water to rinse the leaves for the first time.

3. First Brew: Pour 100°C boiling water into the teapot, steep for 5 seconds, and pour the tea into the cups to enjoy.

4. Second Brew: Use 100°C boiling water, steep for 8 seconds before serving.

5. Third Brew: Use 100°C boiling water, steep for 15 seconds before serving.

Correct Brewing Tips:

• Da Hong Pao does not tolerate prolonged brewing. The correct method is crucial for enhancing its flavor and aroma.

• Tea Brewing Tools: A Gaiwan (盖碗) or Zisha teapot (紫砂壶) are best for brewing most Oolong teas, including Da Hong Pao.

• Cleaning the Equipment: It’s important to wash both the inside and outside of the brewing vessels thoroughly. Ensure that all tools are preheated before use, as this significantly improves the tea’s flavor.

• Tea Observation: Take time to observe the dry leaves’ shape, color, and aroma, as these factors contribute to your overall tea experience.

Tea Brewing Process:

1. Placing the Tea: When adding tea leaves to the pot, do it swiftly to preserve the heat in the brewing vessel.

2. Rinsing the Leaves: Da Hong Pao leaves are not as tightly rolled as some other Oolong teas, so a brief rinse is sufficient. After adding water, immediately pour out the wash water.

3. Steeping: High pouring is essential to allow the leaves to swirl in the pot, which helps them open up and release their fragrance. After about 15 seconds, pour the tea into the cups.

4. Pouring the Tea: Avoid using a fairness cup. Instead, directly pour the tea from the pot into the tasting cups. For the first brew, fill the cups to one-third, and for subsequent brews, pour more generously.

Tasting the Tea:

1. Smelling the Tea: Da Hong Pao has an aromatic profile that will fill the room with its fragrance. Hold the smelling cup (闻香杯) in one hand and the tasting cup (品茗杯) in the other. Pour the tea from the smelling cup into the tasting cup, rub the smelling cup between your hands, close your eyes, and take a deep breath to fully experience its aroma.

2. Tasting the Tea: When drinking, remain calm and take your time. Slowly sip the tea, savoring its smooth texture and lingering aftertaste. Pay attention to the sensations in your throat and abdomen after drinking.

New Tea Consumption Guidelines

New tea is not always the best choice, as improper consumption can harm the stomach and intestines. Fresh tea contains higher levels of unoxidized polyphenols, aldehydes, and alcohols. While these do not significantly affect healthy individuals, they can irritate the gastrointestinal lining of people with sensitive digestive systems or chronic conditions. For those with gastrointestinal issues, it is best to avoid consuming tea that has been stored for less than half a month.

Additionally, new tea contains more caffeine, active alkaloids, and aromatic compounds, which can stimulate the central nervous system. Therefore, individuals with nerve-related issues or cardiovascular conditions should consume it in moderation, and not on an empty stomach or before bed. It’s recommended to wait at least 15 days after harvest before brewing new tea.

Tea Tasting Notes

Key Aspects of Tea Tasting:

1. Appearance: The dry tea leaves’ shape and color are important indicators of quality. High-quality Da Hong Pao tea should have evenly curled, sturdy leaves with a glossy sheen. Poor quality tea will have broken leaves or a dull color.

2. Aroma: Da Hong Pao’s fragrance is a defining characteristic. It should have a refreshing aroma. For roasted flavor tea (熟香型), fruit and creamy scents are prized, while lightly roasted tea (清香型) should have floral or peach-like notes.

3. Taste: The tea should have a smooth, refreshing, and slightly sweet taste. Bitter, astringent, or sour flavors are signs of low-quality tea. The tea should have a full-bodied mouthfeel, not watery or thin. A good Da Hong Pao tea should provide a long-lasting aftertaste, with a pleasant sweetness lingering in your mouth.

4. Brewing Count: The best tea can be brewed 8 times or more, with each subsequent brew revealing more of the tea’s complexity and fragrance. A saying in the tea world goes, “Seven brews, eight brews, lingering fragrance; nine brews, ten brews, the aftertaste remains.”

5. Leaf Base: The tea leaves should be soft, shiny, and uniform. A high-quality Da Hong Pao should display distinct red edges on the leaves.

Characteristics of High-Quality Tea:

• Sweetness: High-quality tea should be smooth, with a natural sweetness that develops over time.

• Textural Experience: A good tea leaves a sticky feeling in the mouth, offering a sense of viscosity.

• Aftertaste: The aftertaste should be pleasant and lingering, which is often difficult for beginners to fully appreciate.

Grading Standards

GB/T18745-2006 Da Hong Pao Tea Grading Criteria

In addition to the grades, Da Hong Pao is also categorized based on the origin of the tea leaves:

• Zheng Yan (正岩): Tea leaves harvested from the core area of the Wuyi Mountain Scenic Area, considered the highest quality.

• Ban Yan (半岩): Tea leaves harvested from the surrounding areas of the Wuyi Mountain Scenic Area.

• Zhou Tea (洲茶): Tea leaves harvested from the villages and towns near the Wuyi Mountain Scenic Area.

Processing Procedures

Harvesting Process

Da Hong Pao’s harvesting process is different from regular green or black teas. The fresh leaves should be harvested when the new shoots have matured and show 3–4 leaves, without any water droplets or damage. The leaves must be fresh and uniform. Overly young leaves result in low aroma and bitter taste, while overly mature leaves lead to weak flavor and poor aroma. The tea should be harvested under dry conditions, avoiding rainy days and dew-covered leaves. Different tea varieties, geological conditions, and weather should not be mixed.

• Middle-Opening Harvest: May 16 (2005)

• High-Mountain Harvest: May 18 (2005)

• Historical records indicate that the harvest time for the Jiulong Ke (九龙窠) area in the 1940s was on May 17.

Initial Processing Steps

Da Hong Pao’s production combines the processes of both green and black tea, involving the most complex and technically demanding steps. The basic process includes:

• Withering → Spreading → Rolling → Fixing → Shaping → Killing Green → Rolling → Drying → Raw Tea

Withering

Withering is the process of losing moisture from the fresh leaves. The standard is when the new shoots bend, the second leaves droop noticeably, and most of the leaf surface loses its luster. The moisture content should be reduced by 10% to 15%. This process is vital to forming the tea’s aromatic profile and achieving a rich flavor. Sunlight withering is the preferred method.

Shaping

Shaping is a key step for Da Hong Pao, where withering and fermentation are combined. It is a highly technical process, promoting the oxidation of polyphenols while controlling its pace. Special shaking techniques, known as “shaking green” (摇青), help facilitate the oxidation process by causing the leaves to rub against each other, promoting the transformation of the chemical compounds within. This process is repeated 7–8 times and takes up to 12 hours for optimal quality.

• Ideal Leaf State: The second leaf should be bright yellow, and the leaf edges should appear dry and slightly curled. The aroma transforms from grassy to floral and fruity, with a characteristic orchid fragrance, signaling the shift from fresh to roasted aroma.

Killing Green

Killing green is the key step to end the oxidation process, fixing the quality of the raw tea. High heat is used to deactivate enzymes in the leaves, stopping further oxidation and preparing the leaves for the next steps. The leaves should become soft and dry, with a characteristic sweet, floral scent.

Rolling

Rolling shapes the leaves and helps extract the essential juices, which contribute to the flavor. After rolling, the tea undergoes a second frying to soften the leaves and enhance the flavor. The tea is then placed back into the rolling machine for further refinement. This process also caramelizes sugars and enzymes, creating a unique, complex flavor profile.

Water Drying

The water drying process (走水焙) involves placing the leaves in a sealed drying chamber where they experience varying temperatures (90–120°C) for about 10 minutes. This rapid drying is critical to locking in the unique flavor and aroma of Da Hong Pao.

Cooling and Sorting

After drying, the tea is cooled for 5–6 hours to allow it to mature. Any stems or impurities are removed through manual sorting and sifting. The tea is then dried at a lower temperature (70–90°C) to enhance its flavor and texture.

Refining Process

The refining process for Da Hong Pao includes:

• Raw Tea → Initial Sorting → Sifting → Re-sorting → Wind Selection → First Roasting → Uniform Piling → Final Sorting and Packaging.

This detailed process ensures that the final tea product meets the high standards of quality expected from this famous variety.

Selection Standards

Tea Identification

Da Hong Pao tea can be identified by examining its appearance, color, aroma, and taste. The dry leaves of Da Hong Pao are tightly rolled, and the finished tea has a rich green-brown color with an oily sheen. When brewed, the tea liquor is a deep orange-yellow. Despite variations in processing by different manufacturers, Da Hong Pao generally shares a characteristic rock flavor (yan yun 岩韵), with floral and fruity notes. The tea offers a rich, smooth taste with a lasting sweet aftertaste, reflecting its unique regional characteristics.

Difference Between Da Hong Pao and Tie Guan Yin

1. Tea Type: Both Da Hong Pao and Tie Guan Yin belong to the oolong tea category, but Da Hong Pao is from northern Fujian, while Tie Guan Yin is from southern Fujian.

2. Appearance: Tie Guan Yin leaves are tightly curled, round, and have a uniform appearance with a sand-green color. When brewed, the tea liquor appears golden yellow or light green.
   Da Hong Pao, on the other hand, has a rich fragrance, a stronger, fuller taste, and a slightly heavier body compared to the lighter Tie Guan Yin. Its leaves are reddish-brown with a white coating and, when brewed, the liquor is reddish with a subtle smoky flavor. High-quality Da Hong Pao also has floral and fruity notes beneath the smokiness.

Storage Methods

Da Hong Pao tea is highly absorbent and can easily absorb foreign odors. As the aroma of the tea is primarily formed during processing, it is somewhat unstable and prone to dispersing or oxidizing over time. To preserve its freshness and aroma, the following storage methods are recommended:

1. Dry Box Storage: A dry box provides stable temperature control and isolates the tea from moisture and air, making it ideal for storage.

2. Thermal Flask Storage: Clean a thermal flask, pour in the tea, and seal the lid tightly to prevent moisture or odors from entering.

3. Refrigerator Storage: For better freshness and aroma retention, storing tea at low temperatures is ideal, particularly for more delicate teas like Longjing (Dragon Well), Biluochun, or Huangshan Maofeng. Ensure the refrigerator is clean, odor-free, and dedicated solely to storing tea.

4. Jar Storage: Store small portions of tea in small jars for easy access, while the bulk of the tea can be sealed in a larger jar.

It is advisable not to store Da Hong Pao in glass jars, porcelain jars, wooden boxes, or medicine containers, as these may allow light in, promote moisture absorption, or be fragile. It is best to use a dry jar or store it in the refrigerator.

Awards and Honors

• 2001: “Wuyi Mountain Da Hong Pao” geographical indication trademark was successfully registered. It began the application process for UNESCO’s world intangible cultural heritage list. In the same year, Da Hong Pao was designated as the official tea for Beijing’s Diaoyutai State Guesthouse and became the only tea product to receive the “China Famous Agricultural Product” title.

• 2006: Da Hong Pao was included in the first batch of the National Intangible Cultural Heritage list and began its application for UNESCO’s world intangible cultural heritage.

• 2007: The top-tier Da Hong Pao was stored as a modern tea sample at the National Museum of China.

• 2008: “Wuyi Mountain Da Hong Pao” geographical indication trademark was recognized as a famous provincial trademark.

• 2010: On January 21, “Wuyi Mountain Da Hong Pao” was officially recognized by the State Administration for Industry and Commerce as a Chinese well-known trademark.

• 2012: At the Beijing International Tea Exhibition, Da Hong Pao won the Gold Award at the “Minsheng Bank Cup” Tea Evaluation Contest, held from June 11 to 13.

Tea Culture

The National Treasure of Tea

Da Hong Pao is the king of Wuyi rock teas (Wuyi Yan Cha 武夷岩茶) and one of the finest oolong teas, often referred to as a national treasure. It has a history of over 350 years of cultivation in Wuyi Mountain.
Since 1998, Da Hong Pao has fetched astronomical prices at auction, with 20 grams of Da Hong Pao selling for up to 208,000 RMB. The People’s Insurance Company insured six mother trees of Da Hong Pao for 100 million RMB. In the early 1980s, the non-sexual propagation of Da Hong Pao was successfully achieved.

In June 2006, the National General Administration of Quality Supervision, Inspection, and Quarantine set the national standard for Da Hong Pao and began large-scale production according to this standard. The quality of the mass-produced Da Hong Pao is now at the level of the mother trees.
According to UNESCO’s World Heritage Convention, Da Hong Pao’s mother trees are now part of the “World Cultural and Natural Heritage” of Wuyi Mountain. The Jiulong Ke (九龙窠) Da Hong Pao cliff inscription has been listed as a provincial cultural heritage site. Since 2006, the Wuyi Mountain government has made special provisions to protect the mother trees, ceasing harvesting to ensure their preservation, with scientific management and detailed conservation records.