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Da Hong Pao is considered one of the most expensive teas due to the rarity of the original source material, limited production volumes, and complex processing technology. It is renowned for its unique flavor, rich aroma, and distinctive tea effect, and its origins are surrounded by numerous legends and myths. Among the various traditions, however, there is one version considered closest to the true origin of the name "Big Red Robe."

Why is Da Hong Pao called the "Big Red Robe"?

Translated from Chinese, Da Hong Pao (Chinese: 大红袍, Pinyin: dàhóngpáo) means "Big Red Robe." The origin of the name Da Hong Pao is surrounded by myths and legends. The most famous is the legend about a student, but other versions exist:

• The Legend of the Student. In the 14th century, a student was on his way to take exams when he suddenly fainted. Monks prepared tea and cured the young man. Soon, the young man held a high position, which required him to wear a wide red robe. In gratitude for saving his life, the young man presented the monk with the robe he had received. However, the monk refused the gift. The monk then covered the tea bushes with the robe, which helped him recover. According to this legend, it was after this that the tea was named Da Hong Pao—"Big Red Robe."
• The Legend of the Emperor's Mother. The mother of one of the rulers of the Celestial Empire was gravely ill, and doctors and healers were unable to help her. Then monks sent a unique tea to the palace. After drinking oolong tea from the Wuyi Mountains, the woman recovered. In gratitude, the emperor ordered the tea bushes to be covered with bright red cloths, which simultaneously symbolized special respect and protected the plants from the cold.
• A romantic legend about maidens. According to legend, Da Hong Pao has been harvested for centuries by eternally young Tea Maidens, who never age because they sleep in a special cave. One day, an official saw the pickers and was struck by their beauty. He decided to marry them at any cost, followed the girls, and found their cave. However, the man was so captivated by their purity and innocence that he abandoned his intention and has since guarded the place, discouraging outsiders.
• The Legend of the Monkeys. According to another legend, tea leaves were collected on inaccessible mountain slopes by specially trained monkeys. The animals wore red robes, allowing them to be tracked from afar. Legend has it that this colorful attire is the origin of the tea's name.

The legend of the student is considered the primary and most widespread version of the origin of the name Da Hong Pao. It is associated with the Tian Xin Yong Le Chan Si Monastery (天心永乐禅寺) (Chan Monastery of Heavenly Heart and Eternal Joy) in the Wuyi Mountains and legends dating back to 1385. However, the described healing and other details of the story cannot be considered fully proven historical facts.

The Origin of Da Hong Pao

The recipe for authentic Da Hong Pao dates back over six centuries. The first mention of a drink made from tea leaves from the Wuyi Mountains dates back to 1385. Oolong tea was originally called Qi Dan. It is believed that this name refers to the purple-red color of the buds.

However, the history of the tea itself is 300 years older than its official name. According to chronicles, the tea was renamed Da Hong Pao only in 1419. Soon, the drink became known as the "ancestor of ten thousand teas," and its fame spread throughout China.

Tea's fame has spread through the centuries. In 1974, the great Mao gave a bag of 200 grams of tea to US President Nixon. Such a gift was considered priceless even then.

What are Da Hong Pao mother plants?

Today, only six tea bushes of this variety remain in the Wuyi Mountains. They are known as the mother bushes of Da Hong Pao, associated with the origins of the famous Chinese oolong tea. The area where they grow is known as the "Nine Dragons' Lair." Each year, 400 grams of tea were harvested from the mother bushes, which were immediately transferred to a state storage facility. Part of the supply was sold at annual tea auctions in Hong Kong and Guangzhou.

Why is Da Hong Pao considered one of the most expensive teas?

Da Hong Pao is considered one of the most expensive teas due to the rarity of the mother bushes and the extremely limited harvest. In 2006, oolong harvesting at the "Dragon's Den" was halted. The remaining rare tea is kept in museums and private collections. Therefore, acquiring genuine Da Hong Pao harvested from the mother bushes is now impossible. The tea was last sold at auction in 2006 for half a million dollars.

However, the descendants of the six sacred bushes still exist in the province today. According to a special government decree, almost all oolongs , except for four varieties, from the Wuyi Mountains can be sold under the Da Hong Pao brand. Thus, modern Da Hong Pao differs from the original primarily in the origin of the raw material: tea from the mother bushes is no longer produced, and the varieties available today are created from raw materials grown in the Wuyi Mountains.

Where Da Hong Pao tea is grown

This legendary tea is grown in the Wuyi Mountains in northwestern China's Fujian Province. For cliff oolongs, the specific location of their cultivation is crucial. Based on this criterion , Da Hong Pao is conventionally divided into three types:

• Zhen Yan Cha ("true cliff tea") grows in the gorges of the Wuyi Mountains. Fog often forms in these areas, creating the perfect humidity for oolong tea. The mineral-rich mountain soil also favors the plant. This variety perfectly captures the flavor and effect of true Da Hong Pao. However, oolong tea from the gorges is the most expensive.
• Ban Shan Cha ("semi-mountain tea"). Grown at the foot of the mountains, its flavor is quite similar to Wuyi oolong teas. This variety offers the best value for money.
• Wai Shan Cha ("outer mountain tea"). This tea can grow anywhere in Wuyi Mountain. The total area covers over 75 square kilometers. The soil here is radically different from the mountainous terrain. Wai Shan Cha is a blend of several tea varieties and is the least expensive of the above-mentioned varieties.

How Da Hong Pao Tea is Made

Wuyi Mountain Oolong is also famous for its complex production technology, which includes several stages:

• Harvesting. The crop is harvested four times a year. The leaves are cut along with the stems.
• Drying. Next, the raw materials are laid out and partially dried in the sun. This allows the leaves to release excess moisture and become softer.
• Withering. Next, the leaves are laid out on bamboo trays in a closed room. This allows the moisture level in the leaves to be evened out.
• Kneading and fermentation. The tea leaves are gently kneaded by hand to release juice and allow oxygen to penetrate deep into the leaves. This initiates and accelerates fermentation—the process of creating the tea juice. The tea is left in this state for several days.
• Roasting. Next, the leaves are heated and roasted in cauldrons. Roasting stops fermentation and removes the green aroma. As a result, the leaves curl and darken.
• Twisting. Next, the leaves are sorted, torn from the stems, and twisted lengthwise.
• Secondary drying. At this stage, the leaves are completely dried.
• Sorting and packaging. At the final stage, the leaves are sorted, packaged, and shipped to stores.

Tea Culture in the Wuyi Mountains

The Wuyi Mountains are of particular interest to tourists, combining natural beauty with historical and cultural heritage. Tourists can enjoy hiking, visiting nature reserves, excavations, abandoned monasteries, waterfalls, and gorges. A visit to the "Nine Dragons' Den" with six authentic Da Hong Pao plants is also a must.

However, the Wuyi Mountains are considered the best place to experience Chinese tea traditions. The region regularly hosts tea ceremonies, festivals, and competitions. Along the Wuyi Mountains route, you'll find stalls selling legendary oolong tea.

The Wuyi Mountain Tea Festival is held annually in the Wuyi Mountains. The event features tea exhibitions, tea tastings, and performances by renowned tea ceremony masters. Tea competitions are also quite popular, where judges sample hundreds of tea varieties and then choose the top three.

What is the taste and aroma of Da Hong Pao tea?

They say the vibrant flavor and deep aroma of Da Hong Pao are indescribable, shimmering with hundreds of different nuances. Tea masters have attempted to pinpoint the key notes:

• The aroma is nutty, chocolatey, and spicy. Most experts found subtle notes of vanilla, fruit, toasted nuts, and freshness. Others identified the scent of dried fruit, old wine, or toasted black bread.
• The flavor is soft, caramel-like, yet tart. The astringency is light and pleasant, preventing bitterness. Oolong also reveals rich notes of caramel, toffee, vanilla, and fruit. As it cools, the tea becomes even softer and sweeter, becoming more fruity.
• The aftertaste is soft, delicate, sweet, spicy, and refreshing all at once. The tea envelops you, leaving a lingering aftertaste.

Tea connoisseurs claim that the taste and aroma of Da Hong Pao changes dramatically with each brew, creating the sensation of drinking a completely new tea variety.

The effects of drinking Da Hong Pao tea

Da Hong Pao tea is also renowned for its effects. The drink simultaneously exerts several opposing effects. A cup of oolong tea works in three stages:

• Relaxation. Tea has a calming effect, relieves emotional tension and fatigue, and completely relaxes the body and mind. Pleasant sensations, comparable to a mild intoxication, appear in the body.
• Toning. The drink further invigorates, clarifies thoughts, makes the mind clear, and helps focus. The person experiences a state of mild euphoria, inner upliftment, and inspiration.
• Bringing Balance. In the third stage, oolong tea improves mood and creates a sense of harmony in body and soul. The Chinese often use Da Hong Pao as a natural antidepressant.

Relaxation with mental clarity and intoxication without the fogginess—that's the main effect of Da Hong Pao. No other drink in the world can evoke such sensations.

In addition, it activates the immune system, reduces cholesterol levels, improves the condition of the skin and hair, destroys free radicals and slows down aging.

Regardless of the variety, Da Hong Pao is many times better in quality than regular tea.