One More Story - Gao Cong Da Hong Pao

€10,00

Taxes included.

Social Butterfly
Rock Oolong
Medium caffeine

Roasted nuts • Cinnamon • Baked fruit • Dark wood • Caramel

Tea has always been an excuse to gather.

about 10 mugs or 5 gongfu sessions

Gao Cong Da Hong Pao is a deeply comforting, multilayered rock oolong designed for important meetings or long evenings. Its rich flavors unfold slowly, inviting stories to linger around the table.

Grown among the dramatic cliffs of the Wuyi Mountains, it carries the warmth of traditional charcoal roasting, the profound depth of old tea bushes, and the unmistakable, timeless character known as yan yun—the “rock rhyme.”

The ritual (Gongfu Cha): for the full experience, use an authentic Yixing clay teapot or a classic gaiwan. Bring fresh water to a rolling boil (95-100°C). Measure 6-7 grams of tea per 100 ml to match the tea's dense character. Pour the boiling water directly over the dark leaves and let them steep for a quick 10-15 seconds for the early rounds. These compressed, heavily roasted leaves will slowly surrender their secrets, rewarding you with up to 8-9 distinct infusions.

The cozy mug (western style): for a quiet, meditative night alone, place 3 grams of leaves into your heavy ceramic mug with 250 ml of 95°C water. Let the leaves rest and sink slowly for 2-3 minutes. This steady steep produces a rich, deeply soothing brew that warms your hands and grounds your thoughts.

The aroma: evocative layers of roasted nuts, fragrant cinnamon, and warm, caramelized dark wood.

The flavor: deeply layered and warming, revealing a robust sweetness of baked fruits, smooth caramel, and a distinct mineral edge.

The body: rich, heavy, and intensely warming, coating the palate with a dense and comforting texture.

The liquor: deep, thick, and lustrous amber-red.

The finish: long, deep, and warm, echoing with the signature mineral complexity of the cliffs.

As a traditional rock oolong, Da Hong Pao bypasses true micro-organic fermentation and relies on a masterful balance of partial oxidation (40–60%) and fire.
After an initial sun-wither, the leaves are gently shaken and bruised to kickstart oxidation, coaxing out its fruit and spice notes. The true soul of this tea, however, comes afterward. The leaves undergo multiple grueling cycles of slow charcoal baking - each session lasting between 10 to 20 hours.
This fire ritual locks in the oxidation, transforms the raw minerals into a smooth, dark caramel profile, and ensures the tea ages beautifully over time.

Da Hong Pao - translated as “big red robe” - is the undisputed king of Wuyi rock oolongs (yancha). Legend says that during the Ming Dynasty, an ailing emperor was miraculously cured after drinking a cup of this tea. In gratitude, he sent magnificent red robes to drape over the original wild bushes to protect them.

This specific batch is a premium AAA selection, meaning it represents the absolute finest harvest of the season. The title Gao Cong (高枞) signifies that the leaves come from older, tall-standing tea bushes. These mature trees have deep root systems that draw minerals directly from the rocky terrain, giving the tea a much more stable, profound, and complex character than younger plantation shrubs can provide.

We always recommend sipping all our teas solo to appreciate its pure, unmasked character. But if you wish to pair it with a bite, choose mindfully :)

If you're pairing, try these:
- Dark chocolate (70% or higher) to balance the intense roasted warmth.
- Roasted nuts like hazelnuts, pecans, or walnuts.
- Rich dried fruits such as figs, prunes, or sweet dates.
- Spiced winter desserts like an apple strudel or panettone.
- As a comforting companion during cold autumn and winter evenings.