Da Hong Pao Oolong

Da Hong Pao Oolong Loose Leaf Oolong Tea

7 reviews
Regular price $16.99
(45¢ per cup)

57 in stock

Perhaps the finest oolong in China, grown from a unique and ancient loose leaf tea cultivar in the Wuyishan UNECSO world heritage site.  Da Hong Pao means "Big Red Robe" and the tea is steeped in legend.

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Customer Reviews
4.7 Based on 7 Reviews
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Filter Reviews:
07 July 2022
David W.
United States

Nice option

I'm still in love with Rare Lapsang Souchong, but Da Hong Pao Oolong is a very nice change of pace. Not at all smokey, but very nicely malty and distinct.

23 September 2021
Marshall D.
United States United States

Nothing Special

To me, only the first and second infusions were tasty. I've found most Iron Goddess of Mercy oolongs to taste better, for three infusions, for lower prices than did this Da Hong Pao Oolong. So sorry my experience was not better.

04 July 2021
United States United States

Da Hong Pao

I really enjoy this tea. The flavor is full ,round and smooth. It has the essence of sandalwood and a hint of apricot my favorite stone fruit. The color is a warm brown which matches the flavor. I use it as a treat first thing in the morning on special days like Sunday. My most favorite tea to date is Rou Gui because of it's full round cinnamon like flavor and Da Hong Pau comes the closest to Rou Gui which is very hard to find and comes from the same region as Da Hong Pau.

03 February 2021
Leslie D.
United States

An amazing tea

This tea has a wonderful depth of flavor. I don’t quite know how to say it, it is like a variety of flavors in every sip, each distinct yet somehow all one. I've been trying the various Chinese teas to see what I like, and this one has moved to the top of my list.

02 February 2021
Anna K.
United Kingdom

Lovely tea

I've been given this tea by my friend for Christmas few years ago and it's that kind of tea I feel having rather occasionally (this might apply only to me tho as I prefer light floral teas) It has trully unique rich body and smoky taste notes as well as caramel. For anyone enjoying this type of tea Rare Tea Co is the one to choose. Tins are beautiful too and I am lucky to got couple of different ones before they changed design which is 'too loud' for my taste. But isn't it about the content? ;)

Tasting Notes

Dark amber in colour with a deep flavour. Notes of nutty chocolate, and a rounded, biscuity aroma like a vintage champagne.


Use 0.07 - 0.14oz of leaf per 5.1fl oz of water (2 - 4g per 150ml).


For the optimum infusion wash the leaf with 212°F (100°C) water, discard, and then use the fresh (slightly cooled) water to infuse.


Infuse for 1 - 2 minutes, tasting regularly.


You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.

Cost Per Cup

45¢ per cup based on 0.07oz of leaf per 5.1fl oz of water and 3 infusions.

This tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing your loose leaf oolong tea in a gaiwan tea set. Using small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot can uncover countless flavours.

Use an inch of hot water at 100°C (212°F) to rapidly "wash" the leaf for a few seconds. You can discard this first brew. This opens out the rolled leaf and allows the water to penetrate.

Subsequent infusions are best made at high temperature but rapidly - just 20-30 seconds. You don’t need to reheat the water as you go – the softened leaf will require lower temperatures. In all we recommend at least six steps to allow the leaf to completely open out and reveal all its beauty.

You can also enjoy one teaspoon of leaves all day; coming back to the same pot and reinfusing it – but in this instance reheat the water to 90°C (194°F).

Here is a short video demonstrating how to get the most out of your precious oolong leaves with a gaiwan:

The Wuyishan Reserve

A UNESCO world heritage site in the Wuyi Mountains.


Da Hong Pao

The legend of Da Hong Pao

Legends are all that survive as to why it is called the Big Red Robe...

It is said that the tea was so beloved by an Emperor - after it cured his mother of a life threatening illness - that he draped the base of the bushes in luxurious red robes to protect the soil in which they grew in the rocky ground.

It is still incredibly beloved across China (and now the world) and worthy of our most tender treatment.


Hand roasted over charcoal

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