December 2026
Da Hong Pao Comparison Tasting
Da Hong Pao (大红袍), or "Big Red Robe," is one of the most renowned teas from the Wuyi Mountains of Fujian, China. Historically associated with Wuyi's famous mother bushes, Da Hong Pao today encompasses a wider range of Wuyi rock oolongs, including single-cultivar teas such as Qi Dan and carefully crafted blends. This December, we bring together four distinctive selections from tea producer Yang Jie to explore the diversity of this celebrated tea. Our journey begins with a 2014 Aged Da Hong Pao, a blend featuring Shui Xian and Qi Zhong that has mellowed through years of aging. The 2024 "Xishan Fengyun" is made from Qi Dan, offering an opportunity to experience a single-cultivar expression of Da Hong Pao. In contrast, the 2025 "Xiang Xi Ren" combines Que She and Shi Ru for a layered, aromatic profile, while the 2023 "Jiang Xiang" stands out for its unusual savory fragrance and rich character. Through this comparison, we'll explore how cultivars, blending, roasting, and aging shape the character of Wuyi rock tea. We encourage you to taste these teas side by side, compare their aromas and textures across infusions, and discover the many expressions of Da Hong Pao.
2014 Aged Blended Da Hong Pao (2014 Spring)
Yang Jie
2023 Savory "Jiang Xiang" Blended Da Hong Pao (2023 Spring)
Yang Jie
2024 "Xishan Fengyun" Qi Dan Da Hong Pao (2024 Spring)
Yang Jie
2025 Aromatic "Xiang Xi Ren" Blended Da Hong Pao (2025 Spring)
Yang Jie