Big Red Robe (大红袍）

Brewing Directions: Gong Fu Cha Method

• Water Temperature: heat the water to about 90°C (194°F). 

• Amount of Leaves: 5 grams (0.18 ounces) of tea leaves for a

• Amount of Water: 100ml (3.4 fluid ounces)  gaiwan or Yixing teapot. （Fill the gaiwan or teapot with hot water, allowing the leaves enough space to expand）

• Steeping Times:  the first infusion should be 10 seconds. Subsequent infusions can be increased gradually, starting from 10 seconds and extending up to 20 seconds. Enjoy multiple infusions, tyically 7~8.

Da Hong Pao tea originates from the Wuyi Mountains in Fujian Province, China. This region, with its mineral-rich soil, unique microclimate, and mountainous terrain, lends the tea its unique terroir. The tea is characterized by its distinct floral and fruity notes, with a rich, mineral, and roasted taste. The flavor profile is often referred to as "rock tea" or "yancha" due to the mineral-rich environment that influences the taste.

Da Hong Pao tea leaves are carefully hand-picked during the spring season. The leaves are then partially oxidized, typically around 40-60%, and are carefully roasted over charcoal to develop their unique flavor. After the roasting process, the leaves are sorted and packaged in air-tight containers to preserve their freshness and quality.

Da Hong Pao tea is rich in antioxidants, which may help protect the body from oxidative stress and reduce the risk of chronic diseases. The tea may also aid digestion, promote weight loss, and support heart health. The caffeine content of Da Hong Pao tea varies, but it generally contains 30-50 mg of caffeine per 8-ounce serving, making it a moderate source of caffeine.

Da Hong Pao tea is one of the most famous and highly regarded Chinese oolong teas. It is often considered one of the "Four Great Bushes" of Wuyi rock teas.

Legend has it that during the Ming Dynasty, the tea cured the mother of a high-ranking scholar who then draped his red robe over the tea bushes in gratitude. Since then, the tea became known as "Da Hong Pao" or "Big Red Robe." The original tea bushes from which Da Hong Pao tea was produced are now considered national treasures and are under protection, with the rare tea leaves from these original plants fetching exorbitant prices.