Da Hong Pao Oolong

Da Hong Pao tea is prized for its stress-relieving qualities, digestive support, and rich antioxidant profile. It may help improve mental clarity and reduce inflammation, making it a luxurious way to support overall wellbeing.

Authentic Da Hong Pao is grown in the Wuyi Mountains of China and comes from centuries-old mother trees. Its rarity, history, and limited harvests make it one of the most valuable teas in the world, sometimes costing thousands per gram.

Da Hong Pao is a traditional Chinese oolong tea, specifically a rock tea (Yancha) from the Wuyi region. It sits between green and black tea in oxidation, offering a complex, roasted flavour.

Da Hong Pao has a bold, toasty flavour with mineral-rich notes, hints of dark chocolate, caramelised nuts, and floral undertones. Its lingering, sweet finish is often described as “rock rhyme” or yan yun in Chinese tea culture.

For best results, use 90–95°C water and steep for 20–30 seconds in a gaiwan or teapot. You can re-steep the leaves 6–8 times, with the flavour evolving in each infusion.

This tea is rich in polyphenols, theaflavins, and antioxidants, which may support heart health, digestion, and mental focus. Its moderate caffeine content offers an energising yet balanced boost.

Due to its caffeine content, drinking Da Hong Pao in excess can cause restlessness or digestive upset in sensitive individuals. It’s best enjoyed in moderation, especially later in the day.