Da Hong Pao is one of the most renowned oolong teas in China, originating from the Jiulongke area, under the Tianxin temple, in the northeast of the Wuyi mountains, in Fujian province. This tea is characterized by its rolled leaves with a green-brown hue and a floral fragrance similar to orchid. Its infused liquor is a bright orange-yellow color, while the infused leaves show alternating shades of red and green. The tea undergoes a traditional multi-step process, including withering, spreading, shaking, oxidation, fixation, rolling, drying, and refinement. It is made by combining leaves from various Da Hong Pao cultivars, achieving a balanced and complex flavor profile. Da Hong Pao is distinguished by its intense orchid aroma, its pronounced rock mineral essence, and a soft sweetness that lingers on the palate.