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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 any more. The Waishan Da Hong Pao Yancha was made of the clones of the tea mother trees growing in the original Wuyi Yancha producing area (not the core producing area).

All of our Wuyi Da Hong Pao Yancha is baked extremely slowly by charcoal, and only available in the market in July every year. So the new Wuyi Da Hong Pao Yancha still has a little bit charcoal feeling in taste. As the tea breathe under the air, the charcoal aroma will disappear slowly and the tea's original taste and aroma will come out.

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.