Da Hong Pao (Big Red Robe) is the most famous wulong tea. This tea is cultivated from the oldest (over 350 years) and most valuable plantation. In fact, this plantation only has 5 original bushes left which are constantly guarded. The tea color is bright red with a sweet aroma that penetrates and lingers deep within. The taste is robust without bitterness. The complex blend of sweet and rich aftertaste gives Da Hong Pao's its unique character. It is grown organically in the rich mineral soil of the central portions of the WuYi Mountains thus it is called Zhen Yan Cha. Many legends explain this tea's name. One such story tells of a Qing Dynasty Emperor whose mother was cured of a serious disease brought on by an excessively rich diet. In a gesture of gratitude, he sent great red robes to clothe the bushes from which the tea that healed his mother originated.

Location: Fujian Province
Tea Bush: Da Hong Pao
Tea Master: Liu Guo Ying
Harvest Time: April-May
Picking Standard: zhong kai mian (3 slightly open leaves)

Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: 1 ½ Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 7 infusions.