Tao Xiang Da Hong Pao
Regular price
$20.00
Frequently Asked Questions
Control humidity: Avoid storing tea in conditions that are either too dry or too humid.
Keep it cool: Store tea in a cool place away from direct sunlight and heat sources. Keep in mind that display cabinet lights can also produce heat.
Protect from light: Avoid using transparent containers whenever possible.
Limit exposure to air: Keep tea well sealed and avoid opening the container more often than necessary.
After we receive your order, we will process your package within 48 hours and hand it over to our international shipping partner. We will also send your tracking number by email. At this stage, tracking information may not be available yet.
Once the shipping partner receives the package, it usually takes 1–3 days (excluding Sundays) for them to process and dispatch it. Tracking information will begin to update after the package has been dispatched.
Delivery usually takes around 7–18 days from the date of dispatch.
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What are the “roots” of Rooteas?
Family-made
Wuyi Yancha is what our own family makes in Wuyishan, and it is the tea we work with most closely. We know the growing areas and tea plants firsthand, as well as the decisions that go into processing and roasting. For the small number of other teas we carry, we work with tea-making families we know personally and whose work we know well.
Single-origin
Wuyi Yancha carries the influence of where it is grown. Wuyishan has a particular growing environment shaped by its rocky terrain, soil, climate, sunlight, and moisture, and these conditions are an important part of what makes Wuyi Yancha what it is. Together with cultivar, processing, and roasting, they all play a part in the aroma, texture, and overall character of the finished tea.
Transparency
We try to keep the information about our teas simple and clear. We share where each tea comes from, what tea plant it is made from, and how it was processed and roasted, so you have a clear idea of what you're drinking.
- Name: Tao Xiang Da Hong Pao (“Peach Fragrance Da Hong Pao”)
- Chinese Name & Pinyin: 桃香大红袍 táo xiāng dà hóng páo
- Type: Wuyi Rock Oolong
- Origin: Wuyishan, Fujian
- Harvest Time: Spring, 2025
- Roast Level: Medium fire ("zhōng huǒ", "中火")
Click to learn more about our roast levels
- Producer: Xiao Family
- Tasting note: Peachy note, Toasted caramel, a faint touch of cinnamon
This Da Hong Pao is a Pin Pei Da Hong Pao, with Jin Mu Dan as the main material, supported by Rui Xiang and a small amount of Rou Gui. The result is a more aromatic profile with more layering. In the cup, it shows lively peach fragrance, light florals, and a faint touch of cinnamon. A rewarding tea for those who enjoy the fruitier side of yancha.
What is Pin Pei Da Hong Pao?
Pin Pei Da Hong Pao (“Blended Da Hong Pao”) is much like blended wine. Different yancha cultivars are brought together in deliberate proportions to create a tea with greater complexity, more layered aromatics, and a result that goes beyond what any one cultivar could achieve on its own. A good blend places high demands on the quality of the base teas, the skill of the blending itself, and the precision of the roast. In practice, the different maocha are usually roasted to either a semi-finished or finished stage first, then sorted and refined through hand-picking. From there, small trial blends are made and brewed repeatedly to test how the teas interact in the cup. Once the formula and proportions are finalized, the blend is produced on a larger scale. In some cases, the finished blend is roasted once more to settle the components together and bring greater stability and cohesion to the final tea.
Tea: 8g
Gaiwan: 110–150ml
Water Temperature: 100°C / 212°F
(When possible, use spring water, purified water, or good-quality mineral water. Avoid using very hard water)
Use flash steeping (pour out the tea in about 3s). Do not oversteep. As the flavor begins to fade, extend each infusion by 5–10s as needed.
Note: Be sure to pour out the tea soup completely after each infusion. Do not let it sit in the gaiwan.
(Adjust the tea amount and steeping time to suit your own taste.)
