At over $1,400 per gram for its rarest varieties, Da Hong Pao isn't just tea—it's liquid history, commanding prices that exceed gold.
This legendary oolong from China's Wuyi Mountains has earned its status as the "King of Tea" through centuries of reverence and a fascinating origin story involving an emperor, a miracle healing, and ceremonial red robes. Today, we'll explore what makes Da Hong Pao (大红袍) or "Big Red Robe" one of the world's most exclusive teas, from its storied past to its distinctive rocky character that tea connoisseurs chase with almost religious devotion.
The Fascinating History & Legend of Da Hong Pao
The story of Da Hong Pao begins during the Ming Dynasty, when a scholar traveling to take imperial examinations fell ill near Wuyi Mountain. A monk offered him tea from local bushes, which miraculously restored his health. The scholar went on to achieve the highest score in the examinations and later returned to the mountain wearing the imperial red robe of a high official.
In gratitude, he draped his red robe over the tea bushes that had healed him—hence the name "Big Red Robe." Another version claims that the tea cured the emperor's mother of illness, prompting the emperor himself to honour the tea bushes with imperial red robes.
What's remarkable is that these original "mother bushes"—a cluster of just six ancient tea plants growing from a rock cliff—still exist today. Protected as national treasures of China, these original bushes are now surrounded by protective fencing and are no longer harvested except on extremely rare occasions.
According to research by Professor Chen Chuan in his widely cited work on Wuyi tea culture, these mother bushes represent a unique tea cultivar that has been verified to be over 350 years old, making them living artifacts of Chinese tea history.
Modern Production and Availability
The last commercial harvest from the original six mother bushes occurred in 2005, producing just 20 grams of tea that sold for staggering prices. Today, what's sold as "Da Hong Pao" comes primarily from cuttings of those original bushes or similar tea cultivars grown in the same region.
Modern Da Hong Pao is typically produced from several Wuyi rock tea cultivars, including Qi Dan, Shui Xian, and Rou Gui. While not from the original bushes, high-quality versions still command premium prices and are produced using traditional processing methods that have remained largely unchanged for centuries.
Why Da Hong Pao Is Called the "King of Tea"
Da Hong Pao's royal status stems from both its legendary origin and its historical significance in Chinese culture. Da Hong Pao was historically reserved for imperial tribute and presented only to the highest dignitaries, cementing its reputation as a tea of extraordinary value.
The reverence for this tea extends beyond China. When President Nixon visited China in 1972, Chairman Mao presented him with a gift of Da Hong Pao tea—a diplomatic gesture signifying the highest honor. Even today, authentic Da Hong Pao remains a prestigious gift among business executives and government officials.
What truly earns Da Hong Pao its crown, however, is its exceptional character. The complex orchestration of flavours, distinctive mineral notes, and remarkable longevity through multiple infusions places it among the most sought-after tasting experiences in the tea world.
Authentic vs. Commercial Da Hong Pao: Key Differences
The price gap between authentic premium Da Hong Pao and commercial versions is staggering. From thousands of dollars per ounce to just $20 for commercial versions. This disparity reflects several key differences:
Authentic Premium Da Hong Pao:
- Grown in specific microclimates within the Wuyi UNESCO protected area
- Made from older tea bushes or verified cultivars related to the original plants
- Processed entirely by hand using traditional charcoal roasting
- Limited production with full traceability
Commercial Da Hong Pao:
- Often grown outside the core Wuyi Mountains protected zone
- Made from various cultivars that may have little connection to the original bushes
- Partially machine-processed with accelerated roasting methods
- Mass-produced with less attention to detail
To identify authentic Wuyi rock oolong, look for whole, twisted leaves with varied colouration rather than uniform appearance. The dry leaves should have a deep, complex aroma with distinct roasted notes. Authentic vendors will specify the exact growing area within Wuyi and the specific cultivar used.
Be wary of suspiciously low prices—producing true Da Hong Pao is labour-intensive and simply cannot be done cheaply while maintaining quality.
You can purchase a small sample of ICHA TEA's Da Hong Pao here.
Flavour Profile: What Makes Da Hong Pao Special
The hallmark of Da Hong Pao is its distinctive "yan yun" (岩韵) or "rock rhyme", which is a mineral quality imparted by the unique geology of the Wuyi Mountains. This distinct profile and aroma was analyzed in this interesting study. This minerality forms the backbone of a complex flavour profile that includes:
- Rich dark fruit notes (plum, date)
- Roasted grain characteristics similar to fine dark bread
- Cocoa and dark honey sweetness
- Subtle wood and leather undertones
- A distinctive lingering aftertaste with returning sweetness
What sets exceptional Da Hong Pao apart is how these flavours evolve through multiple infusions. Early steeps often reveal bright fruit notes that gradually transition to deeper, more mineral-focused flavours in later infusions, with the characteristic "rock taste" intensifying throughout.
Terroir and Processing
The unique flavour profile of Da Hong Pao is inseparable from its terroir. The rocky soil of the Wuyi Mountains contains unusually high levels of minerals that are absorbed by the tea plants, contributing significantly to the tea's distinctive character.
Traditional processing involves withering, bruising, partial oxidation, fixing, rolling, and then the crucial charcoal roasting stage. This final roasting, conducted in multiple phases over charcoal, develops the deep, complex flavours that Da Hong Pao is known for. Seasonal variations can influence the final product, with spring harvests generally producing more aromatic teas while autumn harvests offer deeper, more robust flavours.
Best Brewing Methods for Da Hong Pao Tea
To experience Da Hong Pao at its finest, brewing technique matters significantly:
- Water temperature: 95°C/203°F (slightly below boiling)
- Vessel: Small clay teapot or gaiwan (100-150ml capacity)
- Leaf ratio: 5-7 grams per 100ml of water
- Initial rinse: Quick 5-second rinse to "awaken" the leaves
- First infusion: 15-20 seconds
- Subsequent infusions: Add 5-10 seconds each time
For Gongfu preparation (traditional Chinese method), keep infusions short and enjoy how the flavor evolves over multiple steepings. A quality Da Hong Pao can easily provide 7-10 infusions, with some premium versions offering even more.
For Western-style brewing, use 3 grams per 8 ounces of water and steep for 2-3 minutes, though this method won't reveal the tea's full complexity and evolution of flavour. It's recommended to try this tea with the Gongfu preparation.
Where to Find Authentic Da Hong Pao Online
Finding genuine Da Hong Pao requires research and a willingness to pay for quality. Expect to pay for 100g:
- $15-30 for decent commercial grade
- $50-100 for a higher quality traditional roast
- $100-300+ for premium authentic versions*
* Red flags that suggest inauthentic products include vague origin information, unusually low prices, or claims of being from the "original bushes" without extraordinary documentation and pricing.
The most reliable sources are specialized tea vendors who focus exclusively on Chinese teas, provide detailed information about specific harvest areas within Wuyi, and can explain their sourcing relationships. Reputable vendors will happily provide details about the specific cultivar, processing method, and harvest date.
You can try a 5g sample of ICHA TEA's Da Hong Pao here. It has flavour notes of caramel and honey, and a smooth, velvety texture. The tea is sourced exclusively from the Da Hong Pao reserved cultivate region, where it is grown and harvested using traditional techniques that have been perfected over centuries.
Frequently Asked Questions
Is Da Hong Pao the same as Big Red Robe?
Yes, "Big Red Robe" is simply the English translation of "Da Hong Pao" (大红袍). Both names refer to the same legendary Wuyi rock oolong tea.
How many infusions can Da Hong Pao provide?
Quality Da Hong Pao can easily provide 7-10 infusions using Gongfu brewing methods, with each steep revealing different aspects of the tea's character.
Is Da Hong Pao tea caffeinated?
Yes, Da Hong Pao contains moderate caffeine levels, typically less than black tea but more than green tea. The exact amount varies depending on the specific leaves and brewing method.
How should I store Da Hong Pao tea?
Store in an airtight container away from light, moisture, heat, and strong odors. Unlike green teas, properly roasted Da Hong Pao can maintain or even improve in quality for several years when stored correctly.
A Living Link To Chinese Tea Tradition
Da Hong Pao stands as a living link to centuries of Chinese tea tradition, offering modern tea drinkers a taste of history with every sip. From its legendary origins on the rocky cliffs of Wuyi to its complex mineral-rich flavour profile, this remarkable oolong deserves its reputation as the "King of Tea." Whether you're able to experience a rare authentic version or a quality modern interpretation, appreciating Da Hong Pao means appreciating the pinnacle of the tea master's craft and the extraordinary terroir of the Wuyi Mountains.