A.K.A. Da Hong Pao (Big Red Robe)
A.K.A. Da Hong Pao (Big Red Robe)
A.K.A. Da Hong Pao (Big Red Robe)
A.K.A. Da Hong Pao (Big Red Robe)
A.K.A. Da Hong Pao (Big Red Robe)

A.K.A. Da Hong Pao (Big Red Robe)

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Only 50 available. Custom-made for PARU. "Big Red Robe" is one of the most famous rock oolong teas in China due to its complex and luscious tasting notes, a combination of charcoal, floral, mineral, and peach. This particular Da Hong Pao was grown and processed in Vietnam by tea farmer Lau. It's been compressed into a "tea brick" or "chocolate bar"–like form for easy transport and portioning.

About Lau

Vietnamese tea farmer Lau comes from a family of tea farmers, most of whom live and work in Fujian, China, where they first learned their techniques. Lau lives in the mountains for easy access to ancient tea trees and ginseng. Similar to our team at PARU, he is passionate about resourcefulness and experimentation, which often results in new ways to enjoy traditional teas.

  • Material: ancient tree (Shan Tuyết)
  • Origin: Tây Côn Lĩnh, Hà Giang Province, Vietnam
  • Artisan: Lau
  • Harvest Date: Spring 2018
  • Process Date: January 2019
  • Tasting notes: stone fruit, mineral, dark chocolate
Ingredient(s): oolong tea

Caffeine level: moderate

    Available Sizes

    • tea brick (110 g)
    • sample (~8 g)

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    How to Brew

    Gongfu Style: Break half a brick or add a full brick to gaiwan, rinse with heated water (100°C) for 5 seconds, then steep for about 15 seconds. Good for multiple infusions. Increase steep time by 5 seconds for consecutive steeps.

    Teapot: Add 5 grams of leaves per 6 ounces of heated water (100°C). After a brief rinse, steep for 3–5 minutes.

    Customer Reviews

    Based on 2 reviews
    Karen C.
    For Wuyi Lovers!

    Deep mineral and dark chocolate notes reminiscent of old-bush Shui-Xian oolongs. Unexpected fresh earthiness and a background of bamboo. Creamy, chewy texture like classic Chinese Da Hong Pao. Food pairings: would be great with savory snacks like tea egg or salted roasted nuts. For serving a tea meal to guests, I would bake a quiche with shiitake mushroom, water chestnut, and green onion.

    Jon S.

    I've never seen a bar of compressed tea like this before! I get notes of tobacco and bitter cacao nibs.