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Da Hong Pao from Da Wang Feng (2023 Spring)

Da Hong Pao from Da Wang Feng (2023 Spring)

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Type
Oolong Tea
Origin
Da Wang Feng, Wuyishan National Park, Wuyishan, Fujian Province, China
Cultivar
Qi Dan (a clonal descendant of the original Da Hong Pao mother trees propagated by cutting)
Elevation
300-400 m
Steeping instructions
Portion: Each packet contains 7 grams of tea, intended for a single serving. Water Temperature: Use boiling water at 100°C (212°F) for all infusions. Vessel: A 110ml gaiwan is traditionally used in Wuyishan for tea evaluation and is recommended for steeping rock tea. A gaiwan allows for faster pouring and enhances the experience of smelling the tea's aroma, making it preferable to a teapot. Steeping: - If using the entire 7g portion in a 110ml gaiwan, start with flash steeping (quick pour and strain) for the first three infusions, gradually increasing the steeping time with each round. - Alternatively, use a tea-to-water ratio of 1g per 22ml. Start with a 5-second steep, then increase the steeping time by 5 seconds or more with each subsequent infusion.
Description
Da Hong Pao (大红袍), or Big Red Robe, is the most iconic of all Wuyi rock teas. This particular tea is made exclusively from Qi Dan (奇丹), a clonal cultivar directly propagated from the original Da Hong Pao mother trees. While many Da Hong Pao products are blended from multiple cultivars, pure Qi Dan teas like this one represent the truest genetic lineage of this historically significant tea. In fact, contemporary academic consensus considers Qi Dan to be the authentic genetic continuation of the original Da Hong Pao. Harvested in Spring 2023 from Da Wang Feng (大王峰), a prestigious cliff garden within the Zheng Yan (正岩) core of Wuyishan National Park, this tea comes from a prized plot of rocky terroir that’s naturally managed—wild-grown without pesticides or chemical fertilizers since 2019. The elevation of 300–400 meters, combined with the mineral-rich environment and dense cliffside vegetation, contributes to its signature Yan Yun (岩韵, Rock Rhyme)—a lasting mineral resonance that defines the best of Wuyi teas. This batch underwent an extended four-stage traditional charcoal roasting over nearly a year, from May 2023 to March 2024. In total, it spent over 40 hours under low, slow roasting, reaching a medium-high roast level. This slow and penetrating roast eliminates residual “fire” while enhancing body, aroma, and aging potential. By now, the tea has fully stabilized and expresses its character with refined clarity. The liquor is thick, smooth, and resonant, with a deep amber hue. Aromatically, it delivers distinct floral notes, especially in the gaiwan lid and cup base, alongside cooling herbal undertones. On the palate, it opens with a silky, full-bodied mouthfeel, unfolding into layers of sweetness, floral spice, and minerality, followed by a persistent returning sweetness (huigan) and an energizing cha qi that lingers in the throat.

Shipped in April 2025

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