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Among all Bohea teas, Da Hong Pao (Big Red Robe) has the best reputation. Da Hong Pao is a myth of Chinese tea. Since 2007, it has been stopped by the Wuyishan government to pick the tealeaves of the six mother tea trees in the Jiu Long Ke of Wuyi Mountain, so the "true" Da Hong Pao hasn't been produced since then. The Qidan Da Hong Pao made of more than 15 years old clones of the Qidan tea mother trees growing in the Fo Guo Yan (a famous area of Zhengyan) is nearly the best Da Hong Pao (Big Red Robe) available now.

The Qidan Da Hong Pao is very delicate and smooth. It is medium roasted and seen as the one of the most balanced teas. Yan Cha flavour of rock and soil is very present but fruity and almost juicy notes of exotic fruits are still excellent. This is tea for people experienced in tea.

1. Put 5g Wuyi Yancha (Wuyi Rock Tea) into a 100ml ceramic tureen (Gaiwan) ;
2. Pour into the tureen 100°C water;
3. Brew for 20 seconds for the first brewing, longer time for the following brewing;
4. The Wuyi Yancha (Wuyi Rock Tea) stands up to more than ten brewing.