Da Hong Pao is a classic Wuyi rock tea known for its warm floral aroma, gentle fruity sweetness, and deep mineral character. Smooth, balanced, and rich in layers, it represents one of the most iconic expressions of Wuyi oolong.
Brewing Suggestions:
Tea hot brew:
Temperature: 100°C
Infusion Amount: 8g (single pouch)
Water: 100-120ml
Brews: Steep the 1st to 3rd infusions for 3 seconds eachFor the first three infusions, you can brew and serve immediately. From the 4th infusion onwards, extend the steeping time by 5 seconds with each subsequent brew.
Tea cold brew:
Infusion Ratio: 1g tea : 120ml water
Brews: 1.Place loose tea leaves into a cold brew pot. For the first step, steep the leaves with hot water for about 10 seconds (this step can also be skipped). 2. Top up with mineral water. Regrigerate for 8-12 hours. 3. Strain out the tea leaves. The brewed tea can be stored in the fridge for up to 3-5 days.
