2026 Da Hong Pao Blended 拼配大红袍
Tea Profile
Type: Blended Da Hong Pao (Wuyi Yancha / Rock Oolong)
Location: Zhengyan and Banyan growing areas, Wuyishan, Fujian
Harvest Date: Spring 2026
Cultivars: Rou Gui 肉桂, Jin Mudan 金牡丹, Rui Xiang 瑞香
Roasting Level: Medium roast, two firings
The Story of This Tea
Da Hong Pao is the most famous name in Wuyi Rock Tea, but modern Da Hong Pao is most commonly produced through skilful blending rather than from the extremely scarce original mother trees. A well-made blended Da Hong Pao is not simply a mixture of different teas. Each component is selected for the qualities it can contribute, then balanced to create a complete and harmonious expression.
For this 2026 blend, we selected three cultivars from different growing areas of Wuyishan. The Rou Gui comes from the Zhengyan core rock area, where it contributes structure, depth and its characteristic spicy fragrance. The Jin Mudan and Rui Xiang come from the Banyan semi-rock area, bringing a softer, more aromatic character with pronounced floral and fruity sweetness.
Bringing these different materials together requires careful judgement. Rou Gui provides the backbone, while Jin Mudan and Rui Xiang lift and soften the aromatic profile. After two medium roastings, the finished tea is balanced, layered and expressive, combining fragrance, body and the distinctive rock-grown character associated with Wuyi Yancha.
Aroma and Flavour
The dry leaves carry the distinctive spicy fragrance of Rou Gui, supported by the sweeter floral and fruity aromas of Jin Mudan and Rui Xiang. Once brewed, the liquor is rich and smooth, opening with warm spice before developing a clear peach-like sweetness, baked fruit depth and gentle mineral character. The blend balances fragrance with structure, producing a full yet elegant cup with a long, satisfying finish.
- Aroma: Cinnamon spice, peach, orchid and sweet floral-fruity notes
- Flavour: Smooth and sweet, with peach, baked fruit, warm spice and mineral depth
- Texture: Rounded, velvety and full-bodied
- Aftertaste: Lingering fruit 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: 95–100 °C, ideally spring water
- Infusions: Brief rinse; begin with approximately 5 seconds and gradually extend through 7–9 infusions
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 the time slightly with each infusion
Why Choose This Tea
This 2026 blended Da Hong Pao showcases the traditional skill of bringing different Yancha cultivars together to create greater balance and complexity. Zhengyan Rou Gui gives the tea structure, spice and depth, while Banyan Jin Mudan and Rui Xiang contribute fruit sweetness and lifted floral fragrance. Two medium roastings bring the components together without overwhelming their individual character.
The result is a rich and expressive Wuyi Rock Tea that offers both aromatic intensity and a smooth, rounded drinking experience. An excellent choice for those who want to explore the harmony and craftsmanship that define a carefully blended modern Da Hong Pao.