Da Hong Pao

Da Hong Pao (大红袍, "Big Red Robe") is the most famous Wuyi yancha cultivar and one of the most legendary tea identities in Chinese history. The original four mother trees grow on a cliff face in the Wuyi mountain protected reserve — they are over 300 years old, protected as national treasures, and have not been harvested for commercial production since 2006. Authentic Da Hong Pao sold today comes from propagated cuttings of the mother trees, planted throughout the Wuyi mountains over the past several decades.

The cup character is the canonical Wuyi yancha signature: mineral terroir ("yan yun"), roasted complexity, cocoa-cinnamon notes from traditional charcoal roasting, and the deep complexity that defines premium Wuyi rock tea. Production tradition involves heavy traditional roasting that integrates over months to years of post-production rest. Authentic Da Hong Pao at the top tier — from cuttings of the mother trees, grown in the protected zhengyan core production area, properly traditionally roasted — commands pricing that rivals premium wine. Lower-tier Da Hong Pao remains substantially better than typical commercial oolong.

Teas produced

Flavor signature

Growing regions

• Wuyi Mountains, Fujian