[Sep 26. 2026 Updated] 2026 Spring "Da Hong Pao" (Big Red Robe) Medium-heavy Roasted S+ Grade Wuyi Yancha Oolong Tea

Product Specifications

• Origin: Tian Zhu Feng (Tianzhu Peak) Micro-terroir, Wuyi Mountain, Fujian, China

• Harvest: Spring 2026

• Varietal: Da Hong Pao

• Roasting: Traditional Medium-Heavy Charcoal Roast (multiple slow charcoal roasting sessions)

• Grade: S+ Grade

• Dry Leaf Appearance: Uniform, tightly twisted bold dark cords with glistening dark-brown tones

Profile & Character

• Aroma: Deeply layered aroma integrating rich charcoal roasting notes with subtle orchid florals, ripe stone fruit, and distinct mineral rock undertones.

• Palate: Rich, dense, and remarkably velvety on the tongue. The micro-terroir of Tianzhu Peak lends a crisp, pronounced mineral structure ("Yan Yun"), balanced by a deep roasted sweetness and an exceptionally long, clean, mouth-watering finish.

Brewing Methods

1. Gongfu Steeping (Gaiwan or Yixing Teapot)

• Tea-to-Water Ratio: 8g per 110–120 mL vessel

• Water Temperature: 100°C (212°F)

• Process:

  1. Perform a rapid 3–5 second rinse with boiling water to open the roasted leaves.

  2. Steep for 5–10 seconds for the first 3–4 infusions.

  3. Gradually extend steeping time by 5 seconds for each subsequent round as the leaves unfold.

2. Mug / Grandpa Style (Daily Mug Method)

• Tea-to-Water Ratio: 3–4g per 300–400 mL mug

• Water Temperature: 95–100°C (203–212°F)

• Process:

  1. Add leaves directly into a tall mug and pour boiling water over them.

  2. Allow leaves to steep and settle for 2–3 minutes before drinking.

  3. Top off with hot water when one-third of the liquid remains.

3. Thermos / Tumbler Steeping (Travel & Office Method)

• Tea-to-Water Ratio: 2–3g per 500 mL insulated flask

• Water Temperature: 90–95°C (194–203°F)

• Process:

  1. Place leaves into the thermos and fill with hot water.

  2. Seal and allow to infuse continuously. The S+ grade craftsmanship and solid roast profile yield a rich, sweet, and non-astringent brew even during extended steeps.