Da Hong Pao (light roast) | Wuyi oolong

In the misty heights of Wuyishan, where the mineral-rich cliffs cradle ancient tea gardens, lies the origin of Da Hong Pao, the most revered of Wuyi rock teas. This legendary oolong, nurtured in the protected embrace of the Wuyishan nature reserve, carries with it the essence of its rugged birthplace. The large, dark leaves unfurl to release a vibrant orange liquor, brimming with the unmistakable 'rock' flavor that speaks of the land’s rich minerals. Each sip is graced with a lingering orchid fragrance, and the tea’s smooth, full-bodied texture leaves behind a deeply satisfying aftertaste.

Da Hong Pao is a tea of patience and discovery. When brewed using the Gong Fu method, its leaves can be steeped up to 12 times, each infusion revealing a new layer of its complex character. As you progress through each steep, let the experience guide you—if the previous cup felt light, extend the next steeping time slightly. If it was too bold, shorten the duration. This attentive, step-by-step process allows you to fully immerse yourself in the evolving flavors and aromas, making the journey of drinking Da Hong Pao a truly pleasurable and meditative experience.

Smoked salmon with dill and capers
The delicate smokiness and rich texture of smoked salmon align with the tea's mineral depth, while the freshness of dill and the tangy capers enhance the tea’s floral and slightly fruity notes.

Caramelized onion tart
The sweet, savory flavors of caramelized onions baked into a flaky tart shell create a beautiful contrast with Da Hong Pao’s robust character, highlighting its subtle sweetness and smooth finish.

Grilled eggplant with miso glaze
The umami-rich miso glaze and the smoky, tender eggplant complement the tea's earthy and mineral-rich profile, while the slight sweetness of the miso brings out the tea’s floral undertones.

Temperature

Tea weight

Water amount

Steeping time

98 °C

3 gram

500ml

40 sec (you can resteep 3-5 times)