Big Red Robe Oolong

Big Red Robe OolongBig Red Robe (Da Hong Pao) Big Red Robe (Da Hong Pao ) is a roasted oolong tea from the Wuyi Mountains in Fujian, China. It's one of the most well known Chinese oolongs the name translates to "Big Red Robe" and comes from a legend about a scholar who draped his red robe over the original tea bushes to protect them. Our Big Red Robe has a charcoal roasted character with fruity and nutty notes underneath. If you've had lighter Taiwanese oolongs like

Big Red Robe (Da Hong Pao)

Big Red Robe (Da Hong Pao/ 大红袍) is a roasted oolong tea from the Wuyi Mountains in Fujian, China. It's one of the most well-known Chinese oolongs — the name translates to "Big Red Robe" and comes from a legend about a scholar who draped his red robe over the original tea bushes to protect them. Our Big Red Robe has a charcoal-roasted character with fruity and nutty notes underneath.

If you've had lighter Taiwanese oolongs like Dong Ding and want to try something on the darker, more roasted end of the spectrum, Big Red Robe is a natural next step. The flavour is warm and full — think roasted nuts, a touch of stone fruit, and a long, smooth finish with that Wuyi mineral quality.

How to brew

Gongfu style (recommended): Use 6g of tea in a 150ml gaiwan or Yixing teapot. Boiling water. Steep for 10 seconds for the first 3 infusions, then add 20 seconds from the fourth. Good for 5–6 rounds — the roasted notes soften into something fruitier with each steep. If you have a round-bellied or taller Yixing pot, even better — the extra space helps concentrate the aroma, which is a big part of what makes this tea worth sitting with.

Western style: Use 2g per 240ml teapot with 95°C water. Steep for 3 minutes. Good for 2 infusions.

Tip: Pour into a taller cup if you have one. The shape holds the aroma closer so you can catch the roasted, fruity layers before each sip.

Tea profile

• Taste: Charcoal, fruity, nutty
• Type: Oolong tea (roasted, Wuyi rock style)
• Origin: Wuyi Mountain, Fujian, China
• Oxidation: 40-60% — medium to heavily oxidized, charcoal roasted
• TCM Property: Neutral to warm (平性偏温) — roasting adds warmth
• Harvest: Spring 2024
• Caffeine: Medium — suits morning drinking
• Ingredients: 100% loose tea leaves, no artificial flavours or colours

What makes Big Red Robe different?

Big Red Robe belongs to the Wuyi yan cha (rock tea) family. What sets these teas apart is the charcoal roasting process, which gives them a warmer, more toasty character than lightly oxidised oolongs. The rocky Wuyi terrain also adds a mineral undertone, and it's what makes these teas taste unlike anything else. One of our reviewers described it as the "unique rock rhyme taste," and that sums it up well.

About Wuyi rock oolongs

Wuyi rock oolongs (yan cha) grow in the crevices and valleys of Fujian's Wuyi Mountain area. The mineral-rich soil and misty climate give these teas their characteristic lingering sweetness. They're typically more heavily roasted than Taiwanese oolongs like Dong Ding, which gives them a darker, more full-bodied character.

Storage

Keep in an airtight container in a cool, dark spot away from light and moisture. Roasted oolongs are quite stable and store well over time.

Pairs well with our Pumpkin Yixing Clay Teapot — the round belly shape helps bring out the aroma. Browse our full oolong tea collection.

Joanne's note

I get asked about Big Red Robe more than almost any other tea — the name carries a lot of history, and there's a wide range of quality and price out there. Ours is a solid, well-balanced version that gives you the roasted Wuyi character without the steep price tag of competition-grade leaves. One of our regulars, Helen, has ordered from us three times now — she told us good Big Red Robe is hard to find outside China and she's been happy with what we've got. That kind of feedback means a lot to us.

I've also noticed this tea has a way of slowing people down. A couple visited our Tea Bar expecting a quick 15-minute tasting and ended up staying for two hours with a pot of Big Red Robe, just chatting and re-steeping. That's what I like about it — it rewards you for taking your time. If you normally drink English Breakfast or other strong black teas, this is a good oolong to try first. The roasted warmth feels familiar, but there's more going on underneath. Available at our Salamanca Tea Bar — come try before you buy.