Da Hong Pao (Big Red Robe): A Classic Representative of Wuyi Rock Oolong Tea
The legendary origin of Da Hong Pao tea traces back from being an imperial tribute to becoming a treasured national gift.
Da Hong Pao Oolong Tea (also known as Big Red Robe oolong) is one of the most iconic varieties of Wuyi Rock Oolong Tea. This legendary tea has played a notable role in Chinese history. In 1972, when U.S. President Richard Nixon visited China, Chairman Mao Zedong personally presented him with 200 grams of Da Hong Pao tea leaves from the original mother trees—grown at the heart of Wuyi Mountain. At the time, the trees produced only 400 grams per year, making the gift exceptionally rare and deeply symbolic. It conveyed the spirit of “tea knows no borders.”
A Ming Dynasty Legend: Scholar and the Red Robe
The legend of Da Hong Pao (dahongpao) dates back to 1385, during the Hongwu reign of the Ming Dynasty. A scholar on his way to take the imperial examination fell ill and was treated by monks at Yongle Zen Temple in Wuyi Mountain with tea from Jiulongke. After he recovered and won the top scholar’s title (Zhuangyuan), he returned to drape his imperial red robe over the tea tree in gratitude. From then on, the tea became known as “Da Hong Pao Tea”—Big Red Robe Tea.
In ancient China, receiving a red robe symbolized a promotion in official rank. Only fourth-rank officials or above were allowed to wear red court robes, which denoted power and honor. For today’s tea makers, crafting a top-quality batch of Da Hong Pao Tea is akin to shouldering the legacy of excellence and craftsmanship.
One Robe, One Life’s Work: The Tea Master’s Dedication
We were once moved by the words of a post-80s tea artisan:
“In a lifetime, one can’t do too many things. I just want to make good tea.”
His name is Chen Huawei, a handcraft tea master. He came to Wuyi Mountain（Wuyi shan） as a teenager and began learning from experienced masters the traditional art of making Da Hong Pao oolong tea.
What Is Truly Handcrafted Da Hong Pao? – The Craft Revealed
During the 2025 spring tea season, Li Shi, a tea specialist at Chinese Tea Group, asked Master Chen:
“What defines traditional, handcrafted Da Hong Pao oolong (Big Red Robe oolong)?”
He explained:
The handcrafted process of Da Hong Pao is both intricate and labor-intensive. Fresh leaves must go through more than ten steps, including withering, tossing (zuo qing), fixation, rolling, and roasting.
Proper withering is essential for aroma and flavor development, while the tossing stage is the key to defining quality. During tossing, the tea master must follow nuanced techniques such as:
“heavy withering, light tossing,” or
“light withering, heavy tossing,” and
“shake more, do less,”
“start light and end strong,”
“begin with shorter, fewer rounds and increase gradually,”
all while observing the leaves’ condition closely.
Initial roasting stage typically lasts about 18 hours, forming the tea’s basic shape and aroma. Then comes the charcoal baking phase, which must be handled with extreme care to avoid scorching. This charcoal phase alone lasts approximately 22 hours.
As a result, crafting this tea demands 2–3 consecutive days of near-sleepless dedication, with Master Chen overseeing the critical charcoal roasting phase—a step that defines the tea’s final minerality and aroma.
Handcrafting Da Hong Pao is far slower and more demanding than mechanized production, making every batch a test of skill and patience. From leaf to cup, each step must be executed with precision. This meticulous handcrafting process is a key factor influencing the Da Hong Pao Tea price.
Triple Charcoal Roast: Bold Minerality, Full-Bodied Flavor
Let us now reveal the handcrafted Wuyi Rock Da Hong Pao Oolong Tea made by Master Chen Huawei.
It uses traditional charcoal roasting techniques, with precise time and temperature controls:
- First Roast: 120°C for 2 hours – to remove grassy notes
- Second Roast: 100°C for 4 hours – to stabilize aroma
- Final Roast (Duan Huo): 80°C for 12 hours – to deepen flavor and bring out lasting fragrance
Dry Leaf Characteristics:
- Appearance: Dark brown, glossy strips, tightly rolled
- Texture: Produces a “sandy” mineral sound when rubbed
- Aroma: Fruit notes shine through the charcoal fire scent
The brewed tea has a brick-red hue, fiery and vibrant. Once opened, it releases notes of fruit and minerals, as if surrounded by the essence of nature.
Tea Not Yet Released, But Aroma Already Tempting
This batch of oolong tea Da Hong Pao is not yet officially available on Chinese Tea Group’s online store. We plan to launch it around Mid-Autumn Festival (October).
Because high-fire roasted oolongs need a few months to settle and reach optimal flavor and aroma, we’re giving it time to mature—so that tea lovers can enjoy it at its peak.
Discover More Wuyi Rock Oolong Tea Selections
Wuyi oolongs offer a diverse range of flavors. While waiting for this special release, feel free to explore our curated Wuyi Rock Oolong Tea collection, featuring a variety of well-loved, best-selling teas known for their exceptional quality and high repurchase rates.
Related Reading
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How to Brew Da Hong Pao Tea for the Best Taste: A Tea Master's Practical Experience
- Shui Xian Tea: The Timeless Classic of Wuyi Rock Oolong
- Wuyi Rou Gui Oolong Tea: A Treasure from the Rock Mountains
