No products in the cart.
One of China’s most famous “cliff teas” from the Wuyi Mountains. Medium-dark roasted oolong with ripe, nutty depth, soft muscatel notes and a long, smooth finish. Coppery infusion, full-bodied cup. Great for multiple infusions.
How to prepare:
quantity: 12 - 13 g/l (approx. 3g per cup)
temperature: 90-95 C
brewing time: 2 to 3 minutes
Multiple infusion: can hold 2 to 3 steeps
Food pairing:
Because it’s a roasted, nutty, mineral Wuyi oolong, it pairs beautifully with both savoury and sweet foods that echo or contrast those flavours.
Roasted duck or pork belly – complements the tea’s toasty, caramelised notes
Mildly spiced Asian dishes – e.g. ginger chicken, teriyaki, or sesame noodles
Mushroom risotto or shiitake stir-fry – earthy match for the mineral depth
Cheeses – semi-hard nutty types like Comté, Gruyère, or aged Gouda
Dark-chocolate truffles or cocoa nib biscuits – mirror the roasted cocoa tones
Caramel desserts – crème caramel, salted-caramel tart, or brown-sugar mochi
Nut pastries – almond croissants, walnut cake, pecan pie
Dried-fruit scones – highlight the muscatel character
Security policy
Delivery policy
What it is
Da Hong Pao (Big Red Robe) is a historic Wuyi “yancha” (cliff tea) from Fujian. Expect a warming roast with ripe, nutty layers, gentle muscatel, and a silky texture. The liquor shines copper to ruby; the flavour lingers with depth and balance.
Tasting notes: roasted nuts • cocoa husk • dried fruit • light muscatel • mineral finish
Body: full • Aroma: warm, toasty • Aftertaste: long, smooth
Brewing (Western mug/teapot)
2–3 g per 250 ml
90–95 °C water
2–3 minutes, 2–3 infusions
Brewing (Gongfu style)
5–7 g per 120–150 ml gaiwan
95 °C
Rinse optional; 10–15 s first infusion, then +5–10 s each round (5+ infusions).
Origin: Wuyi Mountains, Fujian, China
Style: roasted oolong (“yancha”) • Caffeine: contains caffeine
Allergens: none
Note for tea lovers: traditionally the first rinse is offered symbolically; drink from the second infusion onward for peak flavour.
One of China’s most famous “cliff teas” from the Wuyi Mountains. Medium-dark roasted oolong with ripe, nutty depth, soft muscatel notes and a long, smooth finish. Coppery infusion, full-bodied cup. Great for multiple infusions.
How to prepare:
quantity: 12 - 13 g/l (approx. 3g per cup)
temperature: 90-95 C
brewing time: 2 to 3 minutes
Multiple infusion: can hold 2 to 3 steeps
Food pairing:
Because it’s a roasted, nutty, mineral Wuyi oolong, it pairs beautifully with both savoury and sweet foods that echo or contrast those flavours.
Roasted duck or pork belly – complements the tea’s toasty, caramelised notes
Mildly spiced Asian dishes – e.g. ginger chicken, teriyaki, or sesame noodles
Mushroom risotto or shiitake stir-fry – earthy match for the mineral depth
Cheeses – semi-hard nutty types like Comté, Gruyère, or aged Gouda
Dark-chocolate truffles or cocoa nib biscuits – mirror the roasted cocoa tones
Caramel desserts – crème caramel, salted-caramel tart, or brown-sugar mochi
Nut pastries – almond croissants, walnut cake, pecan pie
Dried-fruit scones – highlight the muscatel character
