Premier Wuyi Big Red Robe (Da Hong Pao)

Wuyi Big Red Robe (Da Hong Pao), cultivated in the Wuyi Mountains of Fujian Province, China, is a type of Oolong tea, regarded as a national treasure. It grows uniquely in rock crevices. In early spring, the vibrant red hues of its blossoming tea bushes can be seen from afar, appearing as though draped in red robes, thus earning the name "Big Red Robe."

The climate in the Wuyi Mountains is mild and humid throughout the year, with warm winters and cool summers. The tea gardens nestled in rocky ravines and secluded valleys, surrounded by mountains, receive a short period of sunlight and are protected from wind damage, creating a unique terroir that nurtures the distinctive flavor of Big Red Robe.

The leaves of Big Red Robe are tightly curled and uniformly shaped with a deep, glossy brown color. The tea liquor itself is a rich amber, delivering a luxurious aroma and a smooth, refined taste. It features a subtle mineral essence, a long-lasting floral fragrance, and a lingering sweet aftertaste, rightfully earning it the title "King of Wuyi Tea."

Big Red Robe is not only renowned for its exceptional flavor but also for its rich historical significance. Historical records indicate that as early as the Tang Dynasty, it was a valuable gift among commoners, and by the Song and Yuan Dynasties, it had become a royal tribute.

The profound heritage and exquisite flavor of Big Red Robe have long made it the top choice for tea enthusiasts.

// Orchid, Caramel, Woody, Nutty //
The tea liquor boasts a deep amber color, bright and full-bodied. Its aroma is rich, each sip is smooth and delicate, imbued with a subtle mineral essence and a lasting floral fragrance that leaves a memorable sweetness. Besides, since it is charcoal-roasted, it subtly incorporates notes of caramel and nuts.

Wuyi Mountains of Fujian Province, China

Oolong tea

This tea offers benefits including mental alertness, dental health, warming the spleen and stomach, lowering blood sugar, diuretic detoxification, and skin improvement.

Mug:
3g | 100°C (250ml) | 6 minutes | rinse once before brewing

Kung Fu Tea:
Use a 120ml gaiwan or Yixing clay pot with 6 grams of tea (adjustable to taste), brewing with 100°C hot water. The first infusion is a rinse to awaken the tea, allowing the leaves to slightly unfurl. This rinse should not be drunk, so pour out the water within 3 seconds. Subsequent infusions should last about 20 seconds.As you progress to the middle and later infusions, you may extend the brewing time based on the taste of the tea liquor.