Da Hong Pao is a famous oolong tea that originates from the beautiful and scenic Wuyi Mountains in Fujian Province, China.
In the category of age tea, despite there being many different types of tea there exist similarities that define this unique group of tea. To understand the nature of age tea and how these teas develop with time a tea drinker must drink widely. Having covered age puerh and old versions of Liu An and Fu tea in this entry I present the first age oolong - Da Hong Pao. The heavy roast employed in the production of Da Hong Pao makes this tea a good candidate for aging. I find that time can enhance a young Da Hong Pao by softening the strong elements of the newly roasted tea. The fire elements, astringency and stiffness of the new tea will settle with time and the character of the tea will open up to greater complexity. An age Da Hong Pao can develop smoother and more rounded characters, increasing in sweetness and becoming more viscous when brewed.