Da Hong Pao (Big Red Robe) Wuyi Rock Oolong Tea Fujian

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Ash, Chestnut, Chocolate, Musty, Roasted, Burnt, Caramel, Dark Chocolate, Earth, Astringent, Mineral, Spinach, Cocoa, Seaweed, Stonefruits, Smoked, Smooth, Spicy, Sweet, Smoke, Floral, Tobacco, Autumn Leaf Pile, Baked Bread, Dried Fruit, Grain, Wood, Mushrooms, Roasted Barley, Honey, Yeasty, Cream, Espresso
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by TeaVivre
Average preparation
200 °F / 93 °C 1 min, 45 sec 6 g 10 oz / 297 ml

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117 Tasting Notes View all

  • “This has been a long day! First I woke up at 5:30, drank a cup of Imperial Breakfast (Verdant), brewed a resteep to go, & left the house at 6:30 to go play the final early morning Harpy...” Read full tasting note
  • “My best friend came over with cheesecake today! Yay! She is a teacher and we took advantage of her day off to spend some time together even though youngest and I did NOT take the day off. We are...” Read full tasting note
  • “I think this might be the oolong that I preferred most out of all the Teavivre samples I recieved! It’s just so dark and roasty and perfect for fall. I think if I had a bag of it, I’d be able to...” Read full tasting note
    86
  • “thank you cavocorax for sending this one my way. I struggle with roasty oolongs. There’s something about SOME of them that i dislike, while others i love. I dislike the aroma from this one in dry...” Read full tasting note
    77

From Teavivre

Origin: Wuyi, Fujian, China

Ingredients: Tea buds covered in white tips, with one or two leaves

Taste: Warm roasted aroma with delightful floral flavor

Brew: 3-4 teaspoons for 8oz of water. Brew at 212 ºF (100 ºC) for 1 to 3 minutes (exact time depends on your taste – a longer time will give the tea a stronger taste and color)

Health Benefits: Wu Yi tea has the highest amount of polyphenol which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea.

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117 Tasting Notes

91
8 tasting notes

Oh, I like this tea. But for me it is not floral, it is sweet and fruity. I can’t stop thinking about the tasty cake with apricot pieces in it while drinking and smelling this oolong. Very nice for everyday drinking and it is great for black tea lovers as well.

Preparation
Boiling 3 min, 0 sec

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79
23 tasting notes

I started this review by entering all of the scents that I could notice whilst I was waiting for it to cool down. Considering that I entered “chestnut”, “ash”, “roasted”, and “musty” I was intrigued (and a little concerned) about how this would taste. My only other experience with oolong is Brandy 18 from Tealyra, which was so smooth, caramelly, and complex that it quickly became one of my all-time favourite teas… although I’m not sure that it is representative of the style.

Once it has cooled down I’m getting a slight chocolate scent. This is quite pleasing. As far as taste goes, it tastes pretty much like it smells.

This is an interesting tea. I think that I could grow to really enjoy oolongs of this sort; right now, however, I mostly just find it interesting. Not un-enjoyable, and I will be getting a second steep out of it, but it hasn’t blown me away. Perhaps I’m just not ready for oolongs yet.

I think that I’ll be sweetening things up after I’m done with these leaves by brewing something with a golden tip :)

Flavors: Ash, Chestnut, Chocolate, Musty, Roasted

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 12 OZ / 350 ML

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81
92 tasting notes

Rich and smooth, with some lingering scratchiness in the throat. I leafed heavy at about 9g to 100ml, just off boiling water. This is pleasant, with a mellow earthiness to the roast that is reminiscent of the decadence and bitterness of fairly dark chocolate. The aroma is roast laced with additional vibes of burnt caramel, although it never gets quite so sweet in the actual cup. It has slow moving energy which leads me to believe it’s not got the greatest caffeine content, but it does the job. Might be good Western to add more flavors to the mix.

Flavors: Burnt, Caramel, Dark Chocolate, Roasted

Preparation
Boiling 9 g 3 OZ / 100 ML

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69
87 tasting notes

Thanks to Angela at TeaVivre for another sample from their line of teas. The leaves for this oolong are quite dark and brewed up the tea has reddish-amber colour. The aroma has a definite toasted smell to it and the flavour is a roasted earthiness. Not as vegetal or grassy as I’d expect from an oolong. I found the first steep a bit harsh and bitter, but additional steeps were more pleasant.

Flavors: Earth, Roasted

Preparation
205 °F / 96 °C 4 min, 0 sec 5 g 12 OZ / 355 ML

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80
42 tasting notes

This is my first time tasting a Wuyi and it was fairly obvious even to me how different it was from the other oolongs I’ve tasted.

I did 7 steeps. The first was 15 seconds, the second was 10, the third was 15 and after that they got longer. The 6th and 7th steep were 30 and 60 seconds and neither was especially satisfying but they weren’t horrible. I ended up heating fresh water after then 4th steep.

The first steep was a bit astringent though not bitter. It dried my mouth out a bit. The second was also a bit astringent but the 3rd and 4th were quite smooth without any astringency.

The dry leaf smelled somewhat chocolatey, I guess from the way the tea was roasted but this was almost undetectable in the tea. Even in the wet leaf it was not strong. The wet leaf mostly had the spinachy vegetal smell but not as strong as other oolongs I’ve tried.

That “rock” taste was definitely present. It wasn’t unpleasant but it was an unusual flavor to my palate.

Overall, perhaps because I’ve been tasting many new teas over the last few weeks, this was the tea from which I got the most complexity in taste and aroma. I can’t say if it was the tea or me just starting to become more familiar with the scent and taste vocabulary of tea. Whatever the cause, it was fun to experience.

I’m not sure I’d want to drink this every day but I definitely enjoyed it and could see myself ordering more of it after the samples run out.

Flavors: Astringent, Chocolate, Mineral, Spinach

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 75 ML

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85
97 tasting notes

Dry leaves: sudden bright scent of passionfruit / mango.

1st infusion: (25s)
Leaves smell like a complex mixture including bitter chocolate and seaweed. Tea has that roasty, mineral flavour I associate with Fujian oolongs. Drinking this with toasted leftover dimsum now and it pairs alright with the oily sweetness, imparting chocolatey tones.

2nd infusion: (30s)
Liquor is still a beautiful reddish bronze. Flavour is mellowing out from the initial infusion’s harshness. This is growing on me.

3rd – 5th infusions:
More of the same goodness, the colour shows no sign of letting up while the flavour gradually lightens.

6th infusion: (120s)
The leaves are left with a fruity aroma like grape or plum. The liquor has finally turned a coppery amber colour, and tastes a very pleasing, mild flavour with the bitterness all gone––mineral and roasty with fruit aftertaste. Really like this infusion.

Flavors: Cocoa, Dark Chocolate, Mineral, Roasted, Seaweed, Stonefruits

Preparation
Boiling 0 min, 30 sec 7 g 5 OZ / 147 ML

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88
7 tasting notes

Mild smokey, good tea, smooth and sweet!

Flavors: Smoked, Smooth, Spicy, Sweet

Preparation
205 °F / 96 °C 3 min, 45 sec 10 g 17 OZ / 500 ML

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636 tasting notes

I received a sample of this tea from Angel at TeaVivre. Thank you!

This sample is about a year old. While the nugget was cooking it completely made me disinterested in drinking any tea, or hot drinks for that matter. So this one sat. I am so sad that it sat as long as it did, because it was so delicious. I spent the weekend at a friends house this weekend. Her and I took on our 5 kids all under the age of 3. It was intense, but we managed some down time to enjoy tea in the evenings. She is a oolong fan and so I brought this sample packet along to have her try. I want to sit with this one again this week to get a better feel for it, but it was remember able and made me want to buy copious amounts of this tea to make sure I never run out.

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88
726 tasting notes

Salty, hay and mineral aroma from the brewed tea.

Savoury roasted flavour. Light matcha-like note. Medium mouth-feel.

Preparation
Boiling 2 min, 30 sec 3 tsp 13 OZ / 375 ML

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818 tasting notes

This is the second Da Hong Pao I’ve had. I thought I’d order a sample in my last Teavivre order and see what they have to offer. Teavivre teas are usually good quality, and I wasn’t disappointed.

This tea is roasty, with a delicious sugarcane sweetness. Yum! It’s smooth, warming and cozy. I didn’t get much of a fruity note, like I did in the other Da Hong Pao I tried, but it was still nice, maybe just a little less complex.

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