Wuyi Rock

Wuyi Rock

Our Wuyi Rock is also known as Da Hong Pao (大红袍) — Big Red Robe from Wuyi Mountains, Fujian Province, China. Da Hong Pao is perhaps the most celebrated of all Wuyi rock oolongs, a tea steeped in centuries of legend and prized for its depth, balance, and remarkable complexity.

The dry leaves are tightly twisted into long, dark strips with subtle hints of deep brown and charcoal. They feel substantial in the hand, dense and well-roasted, with a warm, inviting aroma of toasted walnut, dried stone fruit and a whisper of smoke.

Da Hong Pao brews a clear, luminous amber with a reddish-gold warmth that deepens with each successive infusion. The first sip opens with roasted grain and caramel, layered with a gentle smokiness from the roasting process. As the flavor develops, notes of dark chocolate, ripe stone fruit and toasted wood emerge. The smoke never overwhelms — it sits in the background, adding depth and atmosphere. There is a mineral backbone, the signature "rock rhyme" of the Wuyi cliffs that gives the tea structure without sharpness. The finish is long and sweet. The mouthfeel is smooth and full-bodied, almost creamy.

Our Da Hong Pao is organically certified and triple roasted to bring out its full depth while retaining delicate floral notes beneath the roast.

Da Hong Pao is suitable for brewing gongfu style with short, repeated infusions. It unfolds gradually, the smoky, roasted character softening over the first few steeps to reveal more floral and fruity notes hiding beneath. Da Hong Pao will carry gracefully through four or more infusions, each one a little different from the last.

Brewing Suggestion: Use freshly boiled water (95–100°C) in a small gaiwan or Yixing clay teapot.
Start with short infusions of 10–15 seconds and extend gradually as the leaves open.
Use approximately 5–7 grams per 100 ml of water.

Ingredients

Organic Tea (Camelia Sinensis)

Specifications