Tea
Da Hong Pao
Oolong · China · Fujian · Wuyi · $$$$
Cliff-grown rock oolong — roasted, mineral, profoundly deep..
At a glance
OxidationOolong
GreenPu-erh
CaffeineFull
NoneFull
The profile
- Tea family
- Oolong — Partly oxidized — floral to toasty, endlessly varied.
- Flavor direction
- Earthy — Grounding — soil, wood, minerals.
- Caffeine
- Full — Full strength — the usual kick.
- How to brew
- Gongfu — Small pot, many short steeps — a slow ritual.
- What it's for
- Curiosity — Rewards a curious, exploring palate.
Tasting notes
roastedmineraldark fruit
About the style
Oolong is partially oxidized — a huge spectrum from green-and-floral to dark-and-roasty, and it rewards several short steeps. This is a Oolong from China · Fujian.
How to serve
Use 85–95°C and short, repeated steeps (gongfu-style) to unfold its layers.
Pairs with
Pairs with roasted vegetables, light poultry, and stone fruit.
Good for
Rewards a curious, exploring palate.
Want a pick tuned to you?
Five questions, ten tea recommendations — each with a reason it fits.
Get matched →