Chinese Da Hong Pao Oolong Tea

4 reviews
Regular price £12.49
(33p per cup)

119 in stock

Perhaps the finest oolong in China, grown from a unique and ancient loose leaf tea cultivar in the Wuyishan UNECSO world heritage site.  Da Hong Pao means "Big Red Robe" and the tea is steeped in legend.

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Customer Reviews
5.0 Based on 4 Reviews
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Filter Reviews:
LD
03 February 2021
Leslie D.
United States United States
An amazing tea

This tea has a wonderful depth of flavor. I don’t quite know how to say it, it is like a variety of flavors in every sip, each distinct yet somehow all one. I've been trying the various Chinese teas to see what I like, and this one has moved to the top of my list.

AK
02 February 2021
Anna K.
United Kingdom United Kingdom
Lovely tea

I've been given this tea by my friend for Christmas few years ago and it's that kind of tea I feel having rather occasionally (this might apply only to me tho as I prefer light floral teas) It has trully unique rich body and smoky taste notes as well as caramel. For anyone enjoying this type of tea Rare Tea Co is the one to choose. Tins are beautiful too and I am lucky to got couple of different ones before they changed design which is 'too loud' for my taste. But isn't it about the content? ;)

AK
02 February 2021
Anna K.
United Kingdom United Kingdom
Lovely tea

I've been given this tea by my friend for Christmas few years ago and it's that kind of tea I feel having rather occasionally (this might apply only to me tho as I prefer light floral teas) It has trully unique rich body and smoky taste notes as well as caramel. For anyone enjoying this type of tea Rare Tea Co is the one to choose. Tins are beautiful too and I am lucky to got couple of different ones before they changed design which is 'too loud' for my taste. But isn't it about the content? ;)

R
15 August 2020
Ran
A really nice DHP

I believe this is a blended "Wuyi Rock Oolong" - heavily oxidised by charcoal roasting. On tasting it has a smooth creamy feel, roasted malt with notes of maple wood, dried fruits, possibly dates maybe maple syrup. There is a long mildly quenching mineral finish. Warming body feel. With Gung-Fu brewing I got a generous 9 infusions using 5g leaf with 80-90ºC water for about 20 seconds. I am very glad I gave it a go and have added it to my collection of Oolongs.

Chinese Da Hong Pao Oolong Tea
Chinese Da Hong Pao Oolong Tea
Chinese Da Hong Pao Oolong Tea
Chinese Da Hong Pao Oolong Tea

Tasting Notes

Darker in colour and deeper in flavour than our other Tieguanyin Oolongs, with notes of nutty chocolate, and a rounded, earthy, yet sweet aroma.

Quantity

Use 2 - 4g of tea per 150ml of water.

Temperature

For the optimum infusion wash the leaf with 100°C (212°F) water, discard, and then use the fresh (slightly cooled) water to infuse.

Time

Infuse for 1 - 2 minutes, tasting regularly.

Infusions

You can infuse this tea at least three times.  With each careful infusion, different subtleties of flavour are revealed.

Cost Per Cup

33p per cup based on 2g of tea per 150ml of water and 3 infusions.

The Wuyishan Reserve

A UNESCO world heritage site in the Wuyi Mountains.

ROCK TEA

Da Hong Pao

The legend of Da Hong Pao

Legends are all that survive as to why it is called the Big Red Robe...

It is said that the tea was so beloved by an Emperor - after it cured his mother of a life threatening illness - that he draped the base of the bushes in luxurious red robes to protect the soil in which they grew in the rocky ground. 

It is still incredibly beloved across China (and now the world) and worthy of our most tender treatment.

Roasted

Hand roasted over charcoal

The tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing the leaf in small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot. In this way you will uncover countless flavours.

Use an inch of hot water at 100 degrees to rapidly “wash” the leaf for a few seconds. You can discard this first brew. This opens out the rolled leaf and allows the water to penetrate.
Subsequent infusions are best made at high temperature but rapidly - just 20 - 30 seconds. You don’t need to reheat the water as you go – the softened leaf will require lower temperatures. In all we recommend at least six steps to allow the leaf to completely open out and reveal all its beauty.

You can also enjoy one teaspoon of leaves all day- coming back to the same pot and re-infusing it – but in this instance re-heat the water to 90°C (194°F).

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