Da Hong Pao Blended 拼配大红袍 (2025)

Tea Profile

Type: Blended Yancha (Rock Oolong)
Location: Zhengyan core area, Wuyishan
Altitude: Around 500–600m
Harvest Date: Spring 2025
Cultivars: Rou Gui 肉桂, Jin Mudan 金牡丹, Rui Xiang 瑞香
Roasting Level: Medium roast, two firings

• First roast: July 5th, 2025

• Second roast: August 28th, 2025

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 2025 harvest, we used three cultivars: Rou Gui, Jin Mudan, and Rui Xiang. The Rou Gui from Zhengyan provides a strong, structured body, while Jin Mudan and Rui Xiang lift the aroma with fruity-floral fragrance. The roasting of all materials was done together under the same conditions, ensuring harmony and stability before blending by proportion.

This craft of blending requires skill and precision, and 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.

Brewing Guidelines

Gong Fu Style

• Teaware: Zhuni 朱泥 or Zini 紫泥 Yixing teapot, or porcelain gaiwan

• Ratio: 7–8g per 100ml water

• Water: 95–100°C spring water

• Infusions: Rinse once, then brew 7–9 infusions, gradually extending steeping time

Western Style

• Teaware: Porcelain or glass teapot

• Ratio: 3–4g per 250ml water

• Water: 95–100°C

• Steeping: 2–3 minutes for the first infusion, resteep 2–3 times

Why Choose This Tea

Blended Da Hong Pao represents the art of Yancha blending, where different cultivars are combined to create harmony. This 2025 blend offers structure, fragrance, and sweetness in equal measure, making it a well-rounded expression of Wuyi rock tea. Ideal for those who want to experience the famous name of Da Hong Pao in its modern blended form.