Aged Big Red Robe Rock Tea — 2015 Vintage (Da Hong Pao Yan Cha)
Pure Rougui Cultivar — Zhengyan Region, Wuyi Mountains
A rare 2015 vintage Da Hong Pao made exclusively from the Rougui cultivar and aged for a full decade in the famed Zhengyan region of the Wuyi Mountains. This refined, elegant oolong is mellow rather than smoky, offering soft roasted notes, mineral depth, and a long cocoa–almond finish. A highly collectable aged rock tea with remarkable poise.
Key Flavour Notes:
Mellow roasted warmth, refined minerality, and a lingering cocoa–almond sweetness. Smooth, elegant, and beautifully balanced after 10 years of natural ageing.
Health Benefits
Aged rock teas are traditionally enjoyed for supporting digestion, balancing the body, and offering a gentle metabolic boost. Their warming, grounding character makes them ideal for mindful drinking and post-meal relaxation.
Cultivar & Production Notes
This Da Hong Pao is crafted exclusively from the Rougui cultivar — no blending with other varietals. The leaves are handpicked from high-mountain tea trees growing at 800–1200 metres, in the classical Ming Bei Oolong zone of the Wuyi Mountains.
Wuyi rock teas are distinct for their traditional craftsmanship:
- Dark, heavily fired oolongs, historically roasted for depth and longevity
- Long, thin twisted leaf shape, not the rolled-ball style seen in Anxi or Taiwanese oolongs
- Naturally expresses stone fruit, roasted spice, and subtle smokiness
- Famous for their mineral-rich character drawn from the rocky cliffs of the Zhengyan region
This 2015 vintage reflects all these hallmarks, while ageing has mellowed the roast and enhanced its mineral elegance.
How to Brew
Gongfu style (recommended):
- 5 grams per 250 ml, 100°C water
- Rinse leaves briefly with boiling water
- First infusion: 5–10 seconds
- Increase time each infusion slightly
- Enjoy 7–10+ rounds
Western style:
- Measure 2.5 grams per 250ml,
- Steep temperature 95–100°C for 3 minutes
Origin
- Region: Zhengyan core region, Wuyi Mountains, Fujian, China
- Cultivar: 100% Rougui
- Harvest: Spring 2015
- Altitude: 800–1200 m
- Terroir: Mineral-rich cliffs and dense forest microclimates
- Processing: Traditional roasting, then rested and re-roasted lightly during ageing to preserve flavour balance
Garnishes & Pairings
Best enjoyed on its own, but pairs beautifully with:
- Dark chocolate
- Roasted nuts
- Almond biscuits
- Semi-hard cheeses
- Butter biscuits or shortbread
Ethical Sourcing: Sourced directly from artisan producers in the Zhengyan region who follow heritage-based techniques, ensuring responsible cultivation and long-term sustainability.
