Identity and origin
Da Hong Pao is both a historic Wuyi cultivar story and a modern commercial rock-tea style. Most tea sold under the name is not leaf from the famous mother bushes.
Craft and leaf style
Wuyi-style withering, shaking, partial oxidation, fixing, rolling and roasting create a structured strip-leaf oolong. Modern blends may be used to build a house style.
Aroma, taste and texture
Roast, mineral, ripe fruit, spice and floral depth may combine with a firm body and long aftertaste.
Practical guidance
Use 6-8g per 100ml with boiling water and quick complete pours.
Identification and caution
Avoid mother-bush mythology as a purchasing shortcut. Ask about cultivar composition, production area, roast and batch.