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Price range: Rp49.990 through Rp609.990
Da Hong Pao is one of the most celebrated Wuyi rock oolongs, originating from the rugged, mineral-rich mountains of Fujian. Crafted using traditional oxidation and charcoal roasting techniques, this tea is revered for its depth, structure, and distinctive yan yun—the resonant “rock rhyme” that defines authentic Wuyi oolongs.
The infusion brews a deep amber with layered aromas of roasted stone fruit, cocoa, warm spice, and subtle mineral notes. On the palate, it is bold yet composed, offering toasted nuts, dried fruits, and caramelised sugar balanced by a firm body and lingering mineral sweetness. The finish is long, complex, and evolving with each sip.
Powerful and contemplative, this Da Hong Pao is best appreciated slowly, revealing its character across multiple infusions.
Aroma: Roasted stone fruit, cocoa, warm spice
Taste: Toasted nuts, dried fruit, mineral sweetness
Body: Medium to full
Finish: Long, complex, mineral
Origin: Fujian, China
Tea Type: Oolong
Brewing Guide (Home / Retail)
Tea Amount: 5 g
Water Temperature: 95–100°C
Water Volume: 150 ml
Steeping Time:
1st infusion: 10–15 seconds
Subsequent infusions: add 5 seconds
Recommended Infusions: 5–7
Tip: Rinse the leaves briefly to awaken aroma and deepen complexity.
Café-Scale Brewing Guide
Western-Style Service (Batch Friendly)
Tea: 20 g
Water: 1 L
Water Temperature: 95°C
Steeping Time: 3–4 minutes
Yield: ~1 L (8–10 servings)
Gongfu Service (Premium / Table-Side)
Tea: 6–7 g
Water: 100–120 ml
Water Temperature: 95–100°C
Infusions: Multiple short steeps
Service Notes
Ideal for fine dining, dégustation menus, and tea ceremonies
Best showcased through multiple infusions rather than long single brews
Stable for 4–6 hours when western-style batch brewed
A collection of longstanding formulations and recent additions to the range—each likely to make for a memorable gift.
