Wuyi Star 'Classic Flavor' Da Hong Pao, light roasted, a style made since the 1980s.
Tea Profile
At a glance: 2024 / 2025 · Wuyi rock oolong (yancha) · Light roast · our 1st Grade · Sample 7g to 4 Tins (2024) / 200g
- Dry leaf: Tight, plump, straight strips with a black-brown luster.
- Aroma: High, with rock rhyme (yan yun).
- Liquor: Orange-red to amber.
- Taste: Smooth, lively, mellow and full.
- Mouthfeel & body: Warm and gentle.
- Aftertaste: A sweet, lasting hui gan.
- Best for: Everyday drinking. A good Wuyi rock oolong to keep on hand, including for beginners.
Brewing Guide
- Use a gaiwan or small pot, about 6–7g per 100ml.
- Heat water to about 95°C (203°F).
- Rinse once quickly and pour the rinse away.
- Steep 5–10 seconds, adding about 5 seconds each time.
- Pour into a fair cup before serving.
These numbers are a starting point. Try shorter or longer steeps and see what you like best.
Storage
Keep it sealed and airtight, away from light, heat and strong odors. Refrigeration helps keep the fresh floral character; let the bag reach room temperature before opening so no moisture gets in.
About the Brand
In 1983 the Wuyi Tea Science Research Institute succeeded in propagating the original Da Hong Pao mother bushes, and in 1985 the first packaged Da Hong Pao was launched under the "Wuyi" trademark, one of the earliest registered for Wuyi tea. Wuyi Star Tea Co., Ltd. acquired the "Wuyi" brand in 2003 and carries on its production. Its teas come from more than 1,235 acres (7,500+ mu) of company-owned gardens, including the Jiulongshan garden, certified USDA Organic, EU Organic, JAS Organic and China Organic.
About the Leaf
Not every bag shows these, but you may notice them:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
