Da Hong Pao

Quick Facts

• Origin: Wuyi Mountains, Fujian Province, China

• Flavor: Roasted Walnut · Dark Cocoa · Stone Mineral

• Caffeine: Medium

Brewing Ritual

2 tsp Tea | 12 oz Water | 195°F–200°F | 3 Mins

(Note: These leaves are highly durable; feel free to re-steep 3–5 times.)

The Experience

Revered for centuries and once reserved only for emperors, Da Hong Pao is defined by its celebrated “Yan Yun” or “Rock Rhyme.” This complex character comes from the tea trees growing directly in the mineral-rich crevices of the Wuyi cliffs. The leaves are heavily roasted over charcoal, resulting in a deep, amber liquor with a toasted, nutty aroma. On the palate, you'll find a sophisticated balance of dark chocolate and woodsmoke, finishing with a distinctive “stony” sweetness that lingers long after the cup is empty.