Wuyi Oolong Da Hong Pao

The most famous Chinese oolong, Da Hong Pao, is a tea made to represent the essential terroir of Wuyi Mountain Rock Teas. The original Da Hong Pao tea trees are protected and not used to make tea that is widely available for sale. Tea made from these ancient trees in Wuyi is tasted with diplomats and governmental VIPs. The legend of Da Hong Pao and its name are used by Wuyi tea makers to brand oolong tea blends from the Wuyi Shan region that are expertly blended and baked in the local style and sold under the original name "Wuyi Da Hong Pao." Local Wuyi cultivars like Shui Xian and Ruo Gui are blended with uniquely aromatic and rare Wuyi cultivars. The blends are expertly roasted to make the namesake Wuyi Da Hong Pao Rock Tea.

This batch of Wuyi Da Hong Pao Rock Tea is traditionally roasted over charcoal in a process that lasts months. Its bold infusion has a layered depth of minerality, floral notes and a sweet, enduring finish. The roasting process requires great skill and experience to transform the layers of aroma, body and taste found in Wuyi Rock Tea cultivars into a harmonious deep roast that lasts over the course of many brews in one session. The fruity notes that are deep in the tea are so well integrated with a warming roast and orchid fragrance. This is a classic introduction to Wuyi Rock Tea.

Terroir plays a crucial role in shaping the flavor profile of Wuyi Rock Teas. The Wuyi mountainous region of Northern Fujian is the birthplace of the oolong and black tea processes. The Wuyi farmers and the region itself have contributed so much to tea culture, taste and tea processing. The Rock Tea oolongs of Wuyi Shan are cherished for their special balance and layers of floral, fruity, mineral and amino acid umami flavors, coupled with the complexity of fine tannin and strength. Oolong teas of this nature are often compared to fine wine. If Fenghuang Dancong is the Burgundy of tea, then Wuyi Rock Tea is the Bordeaux or Barolo comparable in tea culture and taste.

There are lots of unique tasting and experiential descriptors that oolong tea tasters use to describe Wuyi Rock Tea. The "rock bones flowery aroma" (Yan Gu Hua Xiang) of high-quality Wuyi oolong tea is a captivating sensory experience that melds distinct elements of aroma, taste and flavor. The rock resonance (Yan Yun) and the rock bones flowery aroma are hallmarks of good Wuyi Rock Tea and the Wuyi region’s special soil and overall terroir. The "rock bones flowery aroma" of Wuyi oolong tea is a sophisticated interplay of floral fragrances, sweetness, mineral richness and a unique umami quality, making it a truly exquisite tea experience. The traditional and meticulous roasting technique practiced by Wuyi Shan's Rock Tea artisans transforms the floral and fruity layers of taste into a special sweetness that sticks to the Rock Bones and "Shan Yun" Rock Resonance to create Da Hong Pao.