How to Brew Da Hong Pao Tea for the Best Taste: A Tea Master's Practical Experience
How to brew Da Hong Pao tea (Big Red Robe tea) so that it tastes really good? What is the correct way to brew it?
I used to be puzzled by this question just like many others. Driven by my love and curiosity for Chinese tea, I entered the tea industry and have been devoted to it for sixteen years.
I still remember when I first started, I met my master — Mr. Chen. The very first lesson he taught me was not how to distinguish tea grades, nor how to use tea utensils, but a sentence that has stuck with me ever since:
“The name of the tea must match the way it tastes; only then have you brewed it right.”
This sentence became my guiding principle for brewing every pot of tea well.
Today, through this article, I want to help you rediscover this famous Chinese tea, regarded by countless old tea lovers as the “final destination of tea tasting” — Wuyi Rock Tea · Da Hong Pao Oolong Tea.
Understanding the Flavor from the Name: The Brewing Secret Hidden in “Da Hong Pao”
The Geography and Soil Background of Wuyi Rock · Da Hong Pao
- “Wuyi” refers to the tea’s origin, the Wuyi Mountains in Fujian Province — one of China’s oldest tea regions, famous for its unique peaks and misty landscapes.
- “Rock” represents the volcanic rock terrain unique to Wuyi Mountain. These rocks have weathered for thousands of years, creating narrow crevices with soil rich in minerals for tea plants.
- “Da Hong Pao” originally referred to a rare tea plant variety still growing in rock crevices near Jiulongke in Wuyi.
- “Oolong tea” is a category of semi-fermented tea, made with traditional methods that impart unique aromas and rich layered flavors.
From the name, we see that the “rock” defines its natural flavor, while the “oolong” refers to the aroma and structure given by the processing craft.
Why is “Rock Charm” the Key to Brewing Da Hong Pao?
The narrow crevices formed by weathered rock are ideal for the deep roots of tea trees. Tea plants grow slowly, absorbing potassium, zinc, selenium, and other minerals — giving Da Hong Pao its signature “rock flavor,” also called Yan Cha (rock tea).
Any traditionally made oolong tea carries some degree of roasting aroma, which can be strong or subtle and is an essential part of the oolong flavor profile.
Understanding the terroir and craft behind Da Hong Pao’s name helps us truly appreciate the “right feeling” we seek in brewing.
Please watch the video below to observe our Gongfu tea brewing demonstration. A detailed step-by-step guide follows in the text and images.
Preparation Before Brewing: Tools, Water, and Tea Quantity Recommendations
The video above already demonstrates how to quickly brew Da Hong Pao (Big Red Robe) using the Gongfu style. Here, I will guide you through each step in detail, so you can feel the changes in the leaves and layers of flavor during brewing.
Before brewing, I warm the jade-like covered bowl (gaiwan), tasting cups, and glass fairness pitcher with boiling water. This raises the temperature of the utensils to better bring out the tea aroma and maintain the stability of the tea soup during brewing.
Then, I add 8 grams of dry Da Hong Pao tea leaves into the gaiwan. At this point, take a moment to smell — the dry tea starts releasing its fragrance slowly thanks to the warmed bowl.
Step-by-Step Brewing Guide: How to Brew the True Charm of Da Hong Pao
Step 1: Warm Cup and Rinse Tea (Rinsing / Awakening)
Boil water to 100°C (212°F), then pour the boiling water rapidly into the gaiwan, ensuring every tea leaf is quickly soaked. The high temperature helps awaken the “locked” aromas and taste components inside the leaves, preparing them for brewing.
Cover the gaiwan, then quickly pour out the water and drain thoroughly — this rinse is not for drinking.
This is called “awakening” or “rinsing” the tea, an indispensable step in traditional Chinese tea making.
You will notice the originally tightly twisted, oily brown dry leaves slowly unfold and emit a pleasant floral scent.
Step 2: Quick Rhythm in the First Few Brews to Lock in the Aroma
First Official Brew: 8 seconds
After rinsing, the tea’s aroma is activated. If you wait too long before brewing again, the fragrance will evaporate with the air, missing the best moment to enjoy it.
Especially for Da Hong Pao, a roasted oolong tea, the intense aroma is concentrated in the first few brews, so controlling the rhythm is crucial.
The tea liquor is crystal clear amber. When poured into the jade-like tasting cup, the floral scent is prominent, the soup is mellow and smooth, and the rock charm is evident.
The lingering aroma in the empty cup is elegant and lasting, one of my favorite moments.
Middle Three Brews: Flavor Concentrates and Tea Quality Opens Up
Maintain about 8 seconds per brew for the third infusion.
The gaiwan still contains some tea liquor from the previous brew, helping continuity and concentration of flavor.
You will find the leaves fully unfolded, plump, oily, and soft — typical appearance of Wuyi rock tea.
Fourth to Sixth Brews: Stable Body and Lasting Aroma
Extend the brewing time to 11-15 seconds during this middle phase.
These brews are a key test of the tea’s inner quality and craftsmanship.
A good Da Hong Pao will have a full-bodied soup, stable aroma, and harmonious structure here.
Based on roasting degree and storage age, you may adjust infusion time slightly.
After Seventh Brew: Aroma Softens, Honeyed Notes Emerge
From the seventh to tenth brews, gradually extend the steeping time to about 20 seconds.
The liquor color changes from amber to soft golden yellow, and the taste subtly changes:
- Aroma shifts from intense to gentle, roasting notes fade into sweet honey and light floral scents;
- The soup’s body thins but remains smooth, with a clean finish;
- The sweetness lingers, and the tea qi (energy) remains — perfect for slow savoring.
An Often Overlooked Detail: To Cover or Not to Cover the Gaiwan?
During pauses between sipping, opening or closing the gaiwan lid affects the flavor development of the next brew.
- Opening the lid lets the aroma release into the air, allowing you to enjoy the tea scent while waiting.
- Covering the lid keeps the leaves warm, helping to release more aroma and soluble components for the next brew.
Mastering this rhythm and detail is part of the art of brewing tea.
This is why the same tea brewed by different people can taste quite different.
Conclusion: Only When Brewed Right Can You Taste the Soul of Da Hong Pao
I have shared my personal experience in detail on how to professionally brew Da Hong Pao tea, along with additional insights beyond the video to help you deeply appreciate the charm of Da Hong Pao Wuyi Rock Oolong Tea.
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Related Reading
- Da Hong Pao (Big Red Robe): A Classic Representative of Wuyi Rock Oolong Tea
- Wuyi Rock Rou Gui Oolong Tea: Brew, Taste & Buy Guide
- Shui Xian Wuyi Rock Oolong Tea: A Step-by-Step Brewing Guide
