TÙNG – DA HONG PAO (BIG RED ROBE OOLONG)

Origin & Significance: Big Red Robe (Da Hong Pao), also known as Wuyi Yancha, is a legendary Wuyi rock oolong from Fujian, China. It ranks among the Ten Famous Teas of China, renowned for its exquisite floral fragrance, mellow sweetness, and enduring aftertaste. Traditionally crafted from six ancient mother trees clinging to the cliffs of Wuyi Mountain, its rarity elevates its value to over $1.2 million per kilogram, with only 600 grams harvested annually—making it the world’s most precious tea. Regarded as a national treasure, it exemplifies the pinnacle of Chinese tea culture.

At Hiên Trà Nhị Độ Mai, we honor the Wuyi Da Hong Pao method, yet our version is distinct—meticulously crafted from handpicked leaves of thousand-year-old wild Snow Shan tea trees growing atop Tây Côn Lĩnh Mountain in Hà Giang, Vietnam. These unique terroir conditions yield a signature profile—an elegant harmony of mineral-rich rock essence, fruity-floral sweetness, and the rare, refined aroma of pinewood, creating an unparalleled, evocative tea experience.

Ingredients & Craftsmanship: Tùng – Đại Hồng Bào is crafted from primeval wild tea trees aged 600–1000+ years, thriving at elevations of 1500–2000 meters in Tây Côn Lĩnh, Hà Giang. The processing requires extraordinary mastery and precision, comprising the following stages: withering, tossing, oxidation, rolling, roasting, and charcoal-firing.

• Withering enhances polyphenol transformation and prepares the leaves for oxidation. Fresh tea buds are sun-withered to reduce moisture by 10–15% until soft and pliable.
• Tossing and shaking remove bitterness and balance flavor while initiating natural enzymatic oxidation—over 50%—which develops the tea’s signature character.
• Fermentation lasts 8–12 hours, infusing the leaf with orchid sweetness.
• Oxidation transforms leaf color from green to reddish-brown, unlocking the tea’s depth of flavor.
• Fixation and Rolling involve pan-roasting to halt further oxidation while shaping the leaves.
• Charcoal roasting completes the process, enriching the tea with complexity and a warm, lingering finish.

Tùng – Đại Hồng Bào of Nhị Độ Mai tea was harvested in 2017 and pressed into signature chocolate-style bricks in 2018.

Tasting Notes: The liquor unveils a brilliant amber-red hue. The nose reveals floral whispers of orchid and rose, underpinned by pinewood and subtle notes of ripe fruit and honey. The palate is smooth, sweet, and refined, with a clean, lingering finish. Each 110g tea brick contains 12 artisan-crafted pieces.

Brewing Recommendations: For optimal appreciation, follow these steps:

• Preheat all teaware.
• Use 6–9g of tea in a 250ml teapot, based on taste preference.
• Rinse leaves briefly with boiling water (100°C) to awaken the tea.
• Steep for 5 seconds with 95–100°C water; pour and enjoy immediately.
• Adjust steeping time gradually across infusions to explore its evolving flavor layers.

Tùng – Đại Hồng Bào offers exceptional infusion longevity-up to 15-20 brews per session.

Storage & Aging: With its semi-fermented character, this oolong tea ages gracefully. Over time, it develops deeper sweetness, richer aroma, and enhanced smoothness—akin to fine wine. The aging is natural, slow, and elevates the tea’s noble essence.