2026 Da Hong Pao Blended 拼配大红袍
Tea Profile
Type: Blended Dahong Pao (Rock Oolong)
Location:
This is a blended tea made from three different raw materials. They come from different growing areas: the Rou Gui comes from the Zhengyan (core Wuyi rock) area, while the other two materials come from the Banyan (semi-rock) area.
Harvest Date: Spring 2026
Cultivars: Rou Gui 肉桂, Jin Mudan 金牡丹, Rui Xiang 瑞香
Roasting Level: Medium roast, two times roasting
The Story of This Tea
Da Hong Pao, the most famous of all Wuyi rock teas, is today most often made as a blend rather than from the scarce mother trees. A true blended Da Hong Pao is not a simple mixture of different teas. Instead, carefully selected cultivars are chosen and balanced so that each contributes its best qualities to the final cup.
For this 2026 harvest, we used three cultivars: Rou Gui, Jin Mudan, and Rui Xiang. The Rou Gui from Zhengyan provides a strong, structured body. Jin Mudan and Rui Xiang lift the aroma with fruity-floral fragrance.
This craft of blending requires skill and precision. The result is a tea that embodies the spirit of Da Hong Pao. Balanced, layered, and richly aromatic.
Aroma and Flavour
The dry leaves carry the distinct spicy aroma of Rou Gui, complemented by the sweet, floral-fruity notes of Jin Mudan and Rui Xiang. The liquor is rich and smooth, with a direct peach-like sweetness that lingers on the palate. Balanced between fragrance and body, this blended Da Hong Pao is both robust and elegant, with a long, satisfying aftertaste.
- Aroma: Spicy, floral, fruity, with notes of cinnamon, peach, and orchid
- Flavor: Sweet, smooth, and mineral with peach and baked fruit depth
- Texture: Rounded, velvety, and full-bodied
- Aftertaste: Lingering sweetness with gentle mineral coolness
- Steeping Endurance: 7–9 infusions
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Zini 紫泥 Yixing teapot, or porcelain gaiwan
- Ratio: 7–8 g per 100 ml water
- Water: 95 to 100°C spring water
- Infusions: Brief rinse, then 7–9 infusions. Start with 5 seconds and gradually extend
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3–4 g per 250 ml water
- Water: Around 95°C
- Steeping: 2–3 minutes for the first infusion. Resteep 2–3 times, extending slightly each time
Why Choose This Tea
Blended Da Hong Pao represents the refined art of Yancha blending, where different cultivars are united to create balance and depth. This 2026 blend offers structure from Rou Gui, fragrance from Rui Xiang, and fruit-sweetness from Jin Mudan. It is a full and expressive cup of authentic Wuyi Rock Tea. Perfect for those who wish to experience the true harmony of modern Da Hong Pao.