This Wuyi Da Hong Pao (Big Red Robe) is crafted primarily from premium Qilan first-flush tea leaves grown in the Zhengyan mountain area, blended with Rougui, Shuixian, and Huangguanyin varieties. Medium-roasted over charcoal with artisanal techniques, it offers an elegant aroma and a rich, velvety liquor with a full-bodied texture.
The tea unfolds layers of floral and fruity notes, dominated by vibrant orchid and fresh gardenia fragrances, followed by a lingering woody finish with hints of herbal spice and mineral "rock essence" (Yan Yun). A well-balanced tea with enduring fragrance, depth, and distinctive terroir character—truly exceptional.
$55 | 125g | 1 Box
Brewing Guide:
Prepare a 120ml gaiwan. Recommended tea dosage: 8-10g per brew (standard: 8.5g). Use mineral or purified water heated above 95°C, ensuring temperature remains ≥95°C for each infusion.
First rinse (awakening): Pour hot water and immediately discard the liquid—do not drink.
Infusions 2-4: Steep for 10-15 seconds.
Infusions 5-8: Steep for 20-30 seconds.
Infusion 9 onwards: Extend steeping time to 60 seconds.
After each infusion, lift the lid to let the leaves cool for ~1 minute before rebrewing. This enhances the tea’s rich, aromatic depth.
This exquisite Rock Tea from Rui Zhuang Tea Factory, a century-old estate in Tianxin Village, the heart of Wuyi Mountain's Rock Tea region.
Originally founded as Qing Shi Yan Tea Factory in 1879 by Wu Ruizhuang, the family has passed down their craft for five generations. With over 70 acres of heritage tea gardens in Wuyi’s core scenic area and 300+ acres of Zhengyan (authentic rock) plantations, the Wu family is renowned for their handmade teas and traditional charcoal roasting—preserving the authentic "rock essence and floral aroma" of Wuyi Rock Tea.
