oolong Origin: Wuyi Mountains, Fujian — China

Da Hong Pao

Wuyi Mountain rock oolong: heavy roast, mineral finish, and the famous "yan yun" (rock rhyme) that lingers after the cup.

Essential Brewing Parameters

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Water Temperature

100°C (212°F)

Do not overheat — preserve aromatics

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Steep Duration

30–45 s (gongfu)

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tbsp (6 g) · 6–8 steeps

Medium-high (~35 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Da Hong Pao

Rock oolongs grow in mineral-rich cliff soil and get charcoal-roasted for days — the cup is toast, dark fruit, and a mineral echo that gives the style its name. Authentic Da Hong Pao from the original mother trees exists only in auction lots; commercial versions are blends of the cultivars (Qi Dan, Rou Gui) — which is fine, and still extraordinary. Roasted oolongs benefit from a rinse and improve across a long session.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →