A young monk took a sip of Da Hong Pao, raising an eyebrow – “Sifu, this tea tastes like fruits and spices but also... mineral! – how?!”

Tea master Lao Cha smiled – “The fruity notes are the nature of the plant, brought out by the skillful hands of the tea makers. But the rocky flavor? That’s Wuyi’s mountains. Rain and mist soak the cliffs, feeding minerals to the roots.”

– “So, we are sipping Wuyi’s essence?!”

Sifu Lao Cha laughed – “Yes! Each sip carries a little bit of the mountain’s soul.”

The Wuyi Mountain region is a place with a unique terroir. Locals call it 三坑两涧和马头 – Three Valleys, Two Streams and "Horse Head" Rock. Though not incredibly high, the mountain peaks are always shrouded with fog and mist. The moisture accumulates on the rocky sides of the mountains. It then flows down these rocks to the roots of the tea plants, enriching them with minerals and creating the unique "rocky rhyme" taste for which Da Hong Pao is famous.

The Big Red Robe Tea legend is that the mother of one of the Ming Dynasty emperors was dying from an unknown illness. Sipping Da Hong Pao tea then cured her. The Emperor ordered the tea plants that saved his mother to be covered with big red robes.

The six original "Mother Plants" of Da Hong Pao Oolong Tea

The six original "mother plants" of Da Hong Pao are still growing on Wuyi Mountain and are greatly revered. The trees' age is 360 years each. Currently, they have a 24-hour security guard tending only to them! In the 80s of the last century, they only produced about 400 grams of tea per year combined. When US President Richard Nixon visited China in 1972, Chairman Mao gifted him 200 grams of Da Hong Pao from the mother trees. Nickson was puzzled! Was there a hidden meaning for presenting such a small amount of tea? Then-premier Zhou Enlai told him that these Dahongpao tea trees only produce about 400 grams a year! Giving him 200 grams is equivalent to giving him "half of the country". The expression "half of the country" has become quite popular ever since.

Since 2006, the Fujian government ordered a halt to the mother trees harvest. They are now resting, with visitors only able to look at them from afar. Cuttings from the trees have ensured the propagation of the precious gene pool. The highest quality Da Hong Pao is harvested from these cuttings.

Today, Da Hong Pao is usually a blend of two or more cultivars. The tea enjoys the highest reputation among oolongs from Northern Fujian. Growing in the famous WuYi mountain, DHP possesses the highly sought-after "Rock Rhyme" (Yan Yun – 岩韵). It refers to the terroir's specifics and how it impacts the tea taste. The soil's rich mineral content emerges in the intensely orange, clear, and bright tea soup. A pervasive and highly intensive aroma hints at cinnamon and spices. A layered taste gradually unfolds in nuances of sweetness and minerality. Thick, mellow mouthfeel ends in a long and comforting finish down the throat, leaving a long-lasting aftertaste of the unique rocky flavor. The tea tasting of this quality rock tea is truly a feast for the senses.

• Place of Origin: Da Shui Keng ( 大水坑), WuYi, Fujian Province, China

• Altitude: 600m

• Harvest Date: April-May 2024

• Picking Standard: Three leaves

• Roast: Medium. Charcoal roast

• Aroma: Leather, tobacco, spices

• Taste: Mineral and sweet, with a touch of spice

• Cultivars: Rou Gui, Shui Xian, Mei Zhan, Huang Mei Gui.

Brewing guidelines:

205℉ / 95℃

1g per 50ml 3-4min

1g per 20ml 5sec + 5sec for each subsequent infusion

It's All About Tea — pu-erh