Da Hong Pao Hua Xiang


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Oolong Tea
yan cha


Da Hong Pao Hua Xiang Big Red Robe


Shape/Style: long, strip-style leaf
Plucking Style: hand-plucked
Cultivar: Da Hong Pao
Oxidation: 35-40% oxidation
Roasting: medium-light charcoal roasting


Appearance: open twist leaf style: long, thick individual leaves, leaf color ranges from light matte clear-brown to matte cordovan-brown
Flavor: nuanced flavor of red dates, purple plums and the dried fruit that Wu Yi teas are noted for
Aroma: very high fragrance with an appealing floral & deeply fruity aroma
Liquor: clear, dark amber colored liquor in the cup



TongMu Guadun Village
Wu Yi Shan, Fujian Province, China

2017 Spring Pluck
(late April, early May)

Western-style steeping in a medium-large-sized teapot 20-32 ounces:

Use 1 Tablespoon (2-3 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 2-3 infusions at 2-3 minutes each
Water temperature should be 195°F-205°F


Asian-style steeping in a small teapot under 10 oz or in a gaiwan:


Use 2 Tablespoons (4-6 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195°F- 205°F




Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use  additional appropriately-heated water for the 1st steeping and subsequent re-steepings.


Note On Steeping Oolong:


Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea.
This practice works best when the leaf is steeped in a small vessel, but it also works reasonable well using a large teapot.
Please refer to our steeping instructions for details.


Da Hong Pao oolong was an imperial favorite during the Qing dynasty (1644-1911) and is the most famous of the celebrated varieties of yan cha. Today, Da Hong Pao is still renowned throughout China for its deep, rich flavor.

Four ancient Da Hong Pao tea bushes still grow in an outcropping that is located alongside a steep cliff wall in the Wu Yi Shan. But leaf from these bushes is not plucked for commercial sale – Da Hong Pao for sale today is plucked from tea bushes that are the cultivated offspring of reputable old tea bushes that grow in the nearby area.

Our Da Hong Pao Hua Xiang is unique because of the particular cultivar, location, and growing conditions required to produce this delicious tea. This selection is a ‘Hua Xiang’ which translates as: ‘having the aroma of flowers’. Because oolong manufacture is all about the balancing of flavor between the oxidation and the roasting, and bringing out the natural floral goodness of these teas, a Wuyi Shan strip style oolong that is floral without being too roasted is a real treat.

Most Da Hong Pao oolongs are extremely complex. Tea Trekker’s Da Hong Pao Hua Xiang is in the medium-to-light style and has a particularly nice aftertaste. Aftertaste is known in China as ‘returning flavor’. We find this aspect of tea flavor to be quite important and a very positive factor when we select yan cha.

Da Hong Pao Hua Xiang also has what is known as ‘high fragrance’. We were quite taken with the aromatic qualities of this particular lot of tea. We most recently had this cultivar from the 2015 spring harvest, and we really liked that vintage pluck. We never really wanted to source the 2016 – it just didn’t ‘speak’ to us, so fortunately we were able to procure more of the 2015. So when we tasted the 2017 it was clear that we would move right from the 2015 to the 2017 harvest. We feel very excited about the 2017 harvest and think that you will too. You should find an abundance of floral notes in this yan cha, but they are tempered and complimented by the classic dried fruit aroma and flavor that is expected in a premium Wu Yi yan cha.

Each infusion brings out a new dimension of flavor. The floral nature of this tea is not cloying; in fact, the stony backbone of this tea tempers its sweetness perfectly. This Da Hong Pao is full and rich and without astringency. It is drinking very well now and will continue to do so for several years. We have put some aside personally for ‘resting’ for several years, as we think this lot will age quite nicely and develop into an even more stunning Da Hong Pao.


Bob & Mary Lou at the stone marker in Tong Mu announcing this place as the original home of Lapsang Souchong tea

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