Red Robe Da Hong Pao

Picture of Red Robe Da Hong Pao
Brand:Teasenz
Style:Da Hong Pao
Caffeine:Caffeinated
Region:Wuyi, Fujian, China
Loose/teabag:Loose
Product page:Red Robe Da Hong Pao

This tea's info last updated: May. 14, 2015

Commercial Description

Full, floral sweet, and a subtle woody scent. A lightly oxidized oolong from Wuyi Mountain in Fujian, China. Its big, dark leaves have a roasted, caramelized, and woody aroma. A slight astringency and full, sweet, round flavors of barley, raisins, and charred wood...

Ratings & Reviews

Page 1 of 1 page with 2 reviews

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Reviewer pic95 Aroma: 10/10 Flavor: 5/5 Value: 5/5
(4 reviews) on

It's kind of strange that I've had so many Dan Cong oolongs in my life, but no oolong from Wuyishan. I guess that's because of my Chaozhou background. Given the fame of Dahongpao, I guess it's about time to try it out!

According to the vendor it's a 'banyan' type, meaning it's harvested near the scenic area of Wuyishan.

At first I was thinking to steep it in an Yixing teapot in which I steep my Dancongs, but then I thought, it might affect the flavour making this dahongpao taste like the usual oolongs I drink. So I decided to go for a porcelain gaiwan.

After a quick rinse, I applied a 15 second steep. The leaves release a nice aroma. The taste is kind of like a Milan Xiang Dan Cong oolong. It's more honeyish in the first steep, but it slowly becomes more flowery in the next sessions.

I managed to get 9 steeps out of 8 grams of tea. Pretty good yield.
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Link Link to This Review
Reviewer pic93 Aroma: 9/10 Flavor: 5/5 Value: 5/5
(338 reviews) on

This tea smells really good, in fact I will go out on a limb and say this is the sweetest Da Hong Pao I have ever sniffed! There are strong notes of rich cocoa, hovering between dark and milk chocolate, toss in the notes of baking biscuits, moderate notes of slightly fruity pipe tobacco and autumn leaves, and finish off with a blend of char and myrrh. This finish reminds me of the charcoal incense burner and resins I used to use a lifetime ago (ok, it was only 15 years ago, so half of a lifetime!)

Yep, this is the sweetest Da Hong Pao I have ever had, there is a dance of honey, milk chocolate, cocoa butter creaminess, and flowers on my tongue at the beginning. That lasts until the midtaste, at the end of the midtaste, but before the finish, a very distinct orchid note for lack of better word blooms in my mouth before moving right along to a robust finish of char and wet rock. The aftertaste is a blend of loam and myrrh, this first steep was a powerhouse of sweetness and those familiar rock notes.


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