This Da Hong Pao Oolong Tea (Big Red Robe) is harvested in spring from the Qi Dan cultivar trees of Wuyi Mountain.

The tea plants grow among the rocky cliffs and gravelly soils of the Danxia landforms, producing leaves with the rich “rock rhyme” characteristic of Wuyi Rock Tea.

Spring Tea – The Finest Leaves of the Year

Oolong teas harvested in March and April are known as spring teas—the finest leaves of the year, having matured through the cold winter.

Following traditional methods, freshly picked leaves are immediately processed through:

• Withering
• Pan-firing
• Rolling
• Initial baking

This initial stage takes approximately 3–4 days to produce the “mao cha” (rough tea).

Refining Stage – Expert Charcoal Roasting

The leaves then enter the refining stage, centered on charcoal roasting. After the initial heat dissipates, the tea undergoes:

• A second roast
• Resting to “eat the fire”
• Careful evaluation

This cycle is repeated multiple times. This meticulous “slow-fire” process extends the full production cycle from fresh leaf to finished tea to 5–7 months.

Crafting Da Hong Pao Tea– Skill, Experience & Time

Crafting Da Hong Pao Tea is more than processing; it is a collaboration of skill, experience, and time. Repeated roasting tightens the leaves into a lustrous dark twist, enhancing both flavor depth and the distinctive “rock bone floral fragrance.”

Excess moisture is removed, improving:

• Infusion durability
• Storage potential

This allows the tea to mature gracefully over time.

Traditional Release Period

Traditionally roasted Wuyi Rock spring teas are typically released between September and November.

Da Hong Pao Oolong Tea – 2025 Spring Harvest Release

Chinese Tea Group is pleased to present the first batch of Da Hong Pao Oolong Tea – Spring Harvest Wuyi Rock Tea – Big Red Robe, available in mid-October.

Last winter’s warmer climate in Wuyi Mountain led to:

• Vigorous tree growth
• A bountiful spring harvest

This makes the Da Hong Pao price of this batch the most competitive in nearly four years.

Warm Winter Impact & Expert Roasting

The warm winter also caused the trees to begin their physiological activity early, slightly reducing leaf constituents compared to previous years.

Thanks to the tea masters’ expert charcoal roasting, the tea’s richness is fully realized, and any potential “watery” notes are effectively minimized.

Customer Feedback & Tea Evaluator Insights

Over the past two weeks, our tea shops have received consistent praise from regular customers for the high value of this Wuyi Mountain spring tea.

From our professional tea evaluators’ perspective:

• This year’s Da Hong Pao (Big Red Robe) Spring Harvest remains smooth, full-bodied, and elegantly aromatic.
• Though the fragrance is slightly less persistent than previous years, overall balance and quality are excellent.
• The lowered price helps balance minor climate variations.

Comparing Harvests – Unique Flavor Profiles

It is worth noting that our other best-selling Da Hong Pao Tea is also sourced from the same tea garden. Differences in harvest year and climate result in distinct flavor profiles, showcasing the unique charm of Wuyi Rock Oolong Tea – Da Hong Pao.