Rated 5.00 out of 5 based on 4 customer ratings
(4 customer reviews)


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This tea is also known as DaHongPao or translated to “Big Red Robe” it is one of the most widely known of all Wuyi rock tea.It has an extremely long history dating back to the Ming dynasty. Big Red Robe is known for its high mineral content, digestive health benefits along with its appealing taste.

This particular Oolong is grown at 300-450 M in elevation and was harvested in Spring 2016. This tea comes from trees about 20 years old and has about 1.8 acres of space in our garden.

Dahongpao has a medium roast profile which highlights the complexity of its flavor. Chocolate notes, with fruity tones and a strong rock like taste are at the forefront for taste; along with a distinct crispness that is unique to rock grown tea such as this offering.

A nice lasting sensation is felt after drinking this tea. Depending on how you prepare it the tea will take on different notes, we urge you to experiment and take your time enjoying each infusion.



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Additional information

Weight 8 g

7g, 28g, 56g, 112g

4 reviews for DaHongPao

  1. Rated 5 out of 5

    This is a really fabulous DHP! I did two side-by-side comparisons, using two other well-known tea vendors’ DHP. I used about 3g of leaf for each, and steeped them 60s/60s/90s. I noticed a difference in the leaf right away. The ChaCeremony leaf was very dark in color, with long unbroken leaves. The other two DHP were lighter in color, one was actually grayish, and one of them had smaller, more broken leaves including a random stem.

    After the rinse, the leaves from ChaCeremony smelled roasty and fruity. The other two DHPs smelled like burnt toast!

    The color of the liquor was orange for all, but the ChaCeremony liquor was more rich in color.

    ChaCeremony’s tea tastes more roasty than the other two DHPs, sweet, and fruity. Yum! The other DHPs did not have any distinct fruit notes. I love the complexity of the ChaCeremony tea. It’s really delicious, smooth, and satisfying.

  2. Rated 5 out of 5

    The aroma of this Da Hong Pao is pretty robust, blending sweet and woody notes in a potent combination. First off is a strong note of fruity tobacco, cherry and cherry wood with molasses and strong char bring up the middle. Towards there end is the aroma of chocolate and char, giving it an almost burnt chocolate aroma, like if you are making smores and some melted chocolate falls on the fire.

    The first steeping is intense! Holy crap that is one intense Da Hong Pao, I can see how it cured some ancient royal if the original was anything like this. It starts with tobacco with a slightly fruity edge to it and a nice note of charred wood, this moves to woodiness and cocoa, with a fantastic finish of sassafras. This might be the most intense first steep of a DHP ever.

    For full review: http://ramblingbutterflythoughts.blogspot.com/2015/06/cha-ceremony-da-hong-pao-tea-review.html

  3. Rated 5 out of 5

    This DHP has long twisted blackened leaves and gives off a charred wood aroma with some mineral dust. I brew heavy when I brew Yancha, so I stuffed a very generous amount into my warmed gaiwan. The leaves grew damp and emitted a smokey sweet fruit scent. I could take in some ash and a deep cherry note. I washed the leaves once and prepared for brewing. The steeped leaves grew into a heavily sweet aroma, but it still carried a deep wood and char tone. This is some strong Yancha. The brew was smooth and silky with quite a kick. The liquor carries a full mouth-feel and lasting flavor. I could take in a slight burnt sugar taste, stone fruit, and mild wood. The brew finished with a crisp mineral and dark fruit aftertaste. The thing Yancha is best known for, in my opinion, is the aftertaste. It should be a lasting and sweet tone unlike any other. This one has a crisp pear and apricot tone. This flavor stays in the back of the throat and follows the drinker throughout the session. The flavors carry on as smooth char and soothes out after the third steeping. These tastes become less sharp and more rounded. The intense flavors are replaced by a soft smoked fruit and mineral. This was a good Yancha, and itโ€™s a great example of a Da Hong Pao. I really enjoyed my session.

  4. Rated 5 out of 5

    This Da Hong Pao 2014 loose leaf
    from Cha Ceremony and Lan Shutao.
    Smell – the unsteeped leaf does not have much smell in my opinion,but the tea itself has a dusky aroma of cacao and coffee.
    You can instantly tell your not smelling an ordinary brew.
    Taste – first the rinse of the tea had a leather smoky cacao flavour but harsh.
    However when it goes to the steeping the dusky dusty flavour dissapears and theirs this sweet undertone similiar to honey but not strong enough to overpower the leather and the cacao.
    All the while a nice woody finish.
    Chaqi/Effect – Cha ๐Ÿ˜‰ okay time to driink!
    1/2 pot
    Starts slow and steady, not a strong hitter this is a builder.
    -All cha’s tea be very calming would be lovely to drink this down by the beach or in the park with friends, but this one is so nice that its unique onto itself, the attention is brought inwards.
    1 pot
    it just becomes so much more of the same feel. like if a flower was only half opened and looked super cool, this is the other half open feels super Irie.
    *Strong buzz.

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