LAO DA HONG PAO

OOLONG · CHINA

Taste tags:
Orchid · Roasted · Mineral

How to brew
Gaiwan · 7 / 150 ml · 95°C · 5–10 sec · multiple steeps

Origin
China · Fujian · Wuyishan
600–1,200 m · May harvest

Factsheet
Wuyi rock oolong · traditionally processed · slow baked · naturally aged

HOW THE TEA TASTES

Lao Da Hong Pao

A classic aged Wuyi rock oolong with a bold, structured body and complex aromatic profile. Orchid and ripe fruit meet warm baked notes and the distinctive mineral character associated with Wuyi teas.

Natural aging adds softer balsamic and mature fruity nuances.

The liquor is clear orange-gold.

Main taste notes:
Orchid · Roasted · Mineral

Intensity:
5 of 5 · bold and complex

For the taste diagram:
Vegetal — 1/5
Floral — 4/5
Sweet — 3/5
Roasty — 5/5
Spicy — 3/5
Fruity — 4/5
Wood / earthy — 4/5

HOW TO BREW IT

Use 7 g per 150 ml in a gaiwan or Yixing teapot. Brew with 95°C water. Start with 5–10 seconds and gradually extend later infusions.

AMOUNT OF TEA
7g per 150 ml

TEMPERATURE
95°C

FIRST STEEP
5–10 sec

WHERE IT COMES FROM

Wuyishan, Fujian, China

Classic Da Hong Pao is one of the best-known Wuyi rock teas. This version comes from the Wuyishan area at approximately 600–1,200 meters.

The leaves are traditionally harvested in May and processed through withering, repeated shaking and resting, fixation, rolling and slow baking.

Careful baking builds depth while preserving the floral, fruity and mineral layers characteristic of the style.

Tags:
📍 Wuyishan · Fujian
⛰️ 600–1,200 m
🪨 Wuyi rock tea
🌱 May harvest
🔥 Slow baked

FACTSHEET

TYPE
Wuyi rock oolong · semi-oxidized · baked · aged

GOOD FOR
Afternoon · After meals · Long Gongfu sessions

HARVEST
May

ORIGIN
Wuyishan · Fujian · China · 600–1,200 m

INTENSITY
5 of 5 · bold and complex

BREWING
7 g / 150 ml · 95°C · 5–10 sec

STEEPS
Multiple infusions

PACKED
May 2025