Superior Da Hong Pao
- Ships from Las Vegas, Nevada, USA
- Free shipping on U.S. orders $50+
- In stock, ready to ship
- Inventory on the way
Da Hong Pao (Big Red Robe) is a heavily oxidized, dark oolong tea. The real, original Da Hong Pao is hardly existed anymore because there are barely any of the original tea tree left. If any vendors told you that they have the real 100% pure Da Hong Pao, you should be extra cautious.
Our Da Hong Pao is a blend of the old tree Hua Xiang Shui Xian, Rou Gui, Qi Lan, and Qi Dan. Qi Dan is the pure Da Hong Pao cut from the original mother tree of Da Hong Pao. Most Da Hong Pao use Qi Dan, including in this blend because it has an incredible amount of energy. Qi Lan is added for the aroma; sweet, floral, and rocky aroma. Rou Gui is added for the sweet, spice, and cinnamon aroma. And finally, Hua Xiang Shui Xian is added for the floral, fresh aroma. Four amazing cultivars blend into an amazing Da Hong Pao. No other Da Hong Pao blends can have the complexity of this Da Hong Pao. A pure enjoyment tea to have at any time.
Origin: Wu Yi, Fujian, China
Notes: Refreshing Minerals, Charcoal, Cinnamon, Cloves, Prunes
All products shipped from Las Vegas, Nevada, USA.
My first experience with a Da Hong Pao, but my third time trying a "rock tea". The unique characteristics of this variety of tea hit me in a way that are hard to describe, but I love it. This Da Hong Pao is fantastic; I am sure I will be buying more soon.
This tea is superior as the title suggests. Smooth and earthy. Did an in home taste test with Da Hong Pao from two other well known online curators and this tea was definitely the winner.
This is my first time tasting Da Hong Pao tea. I really like the deep, and rich flavor. I served the tea to some of my serious green tea drinkers. We all like the mellow flavor of this tea.
Superior Da Hong Pao
Not a beginner type of tea. Very earthy, which can taste like licking rocks and I know that doesn't sound like a pleasant taste. I brewed this in my mineral rich pot and nearly knocked myself out because the mineral taste was so enhanced. So I tried it in a porcelain gaiwan, which brought out those floral notes. I think you have to be careful with your teapot and brewing method with this.
