Da Hong Pao — Aged Wuyi Rock Oolong Tea Bar, 2019

Charcoal-Roasted Da Hong Pao in a Unique Compressed Format Da Hong Pao (大红袍), or “Big Red Robe,” is one of the most famous styles of Wuyi Rock Oolong (Yan Cha) from Fujian, China. This unusual version was produced in 2019 using traditional leaf processing followed by repeated, intensive charcoal roasting. After the final roasting stage, the finished Oolong was compressed into a convenient 100 g tea bar, divided into individual rectangular portions of approximately 11 g each. Several years of maturation have softened the intensity of the roast and given the tea a deeper, smoother, and more integrated character. The result is an unconventional Da Hong Pao combining the warmth and structure of heavily roasted Wuyi Oolong with layers of aged wood, fresh bread, biscuits, warm spices, confectionery, and resin. Charcoal Roasting, Ageing & Compression This Da Hong Pao follows a noticeably deeper roasting style than lighter Wuyi Oolongs. The leaves undergo repeated strong charcoal roasting, developing a rich foundation of woody, spicy, resinous, and baked aromas. After the final heat treatment, the finished tea was compressed into small bars. The entire bar weighs approximately 100 g and is divided into rectangular sections of around 11 g, allowing individual portions to be separated for brewing. The compression is firm, but the tea can be carefully separated into thinner layers using a tea pick or Pu-erh knife. Since its production in 2019, the tea has also had time to mature. Ageing has gradually integrated the stronger roasted characteristics, making the tea softer and more delicate while preserving the depth expected from traditionally roasted Da Hong Pao. Appearance and tasting notes The tea comes as a compact 100 g rectangular bar, neatly divided into smaller portions of approximately 11 g. The dry aroma is rich and deep, combining warm spices, confectionery, aged wood, and resinous nuances. Once brewed, the liquor becomes clean, transparent, and remarkably vivid, displaying a deep cognac-red color. The bouquet is restrained and smooth rather than aggressively roasted. Woody and freshly baked bread notes form its foundation, accompanied by a delicate biscuit-like sweetness and nuances of warm spices, confectionery, resin, and aromatic wood. The fragrance is warm, lingering, and sweet-spicy. On the palate, the tea is clean, smooth, juicy, and dense, with a pronounced natural sweetness that balances its deeper roasted character. The finish is silky, enveloping, and exceptionally long, leaving a pleasant combination of warmth, sweetness, wood, and spice. Character and Experience Da Hong Pao 2019 is an excellent choice for relaxed and unhurried tea sessions. Its character is immediately understandable, but it does not remain static. Each new infusion shifts the balance between wood, bread, biscuits, spices, resin, roast, and sweetness, giving the tea enough development to remain interesting throughout the session. The combination of strong charcoal roasting and several years of maturation makes this tea particularly appealing when you want something deeper and warmer than a fresh, floral Oolong. At the same time, ageing has softened the roast sufficiently to make the tea smooth and approachable. The compressed format also makes this Da Hong Pao unusual within a collection of traditional loose-leaf Wuyi Oolongs. A warming, comforting tea particularly suited to the end of a busy day, cooler weather, or any moment when there is time to slow down and enjoy a long Gongfu session. How to brew Gongfu Style • Clay teapot suitable for Wuyi Rock Oolong or thick-walled porcelain gaiwan • Water temperature: 90–95°C (194–203°F) • Tea-to-water ratio: approximately 1 piece per 150–200 ml • Carefully separate a portion of the compressed tea before brewing if necessary • Begin with infusions of approximately 15–20 seconds • Gradually increase subsequent infusions by approximately 10–15 seconds • Enjoy approximately 6–8 infusions. Western Style • Porcelain or glass teapot • Water temperature: 90–95°C (194–203°F) • Tea-to-water ratio: approximately 1 piece per 1–1.5 litres • Warm the teapot thoroughly before adding the tea • Pour in water at the recommended temperature and close the lid • Steep for approximately 4–6 minutes before serving. Origin • Tea: Da Hong Pao (大红袍) • English Name: Big Red Robe • Type: Wuyi Rock Oolong / Yan Cha (岩茶) • Origin: Wuyi Mountains, Fujian Province, China • Year: 2019 • Form: Compressed Tea Bar • Weight: 100 g • Portion Size: Approximately 11 g per section • Roasting: Repeated Strong Charcoal Roast • Liquor: Clear Cognac Red • Profile: Aged Wood • Bread • Biscuits • Warm Spices • Confectionery • Resin • Taste: Smooth • Juicy • Dense • Sweet • Silky • Character: Deep • Warm • Mature • Roasted • Long-Lasting • Processing: Traditionally processed Wuyi Oolong, repeatedly charcoal roasted and compressed after final roasting