• a close up of 3 imperial red robe leaves
  • a close up of the golden-orange da hong pao liquor
  • a circle of imperial red robe (da hong pao) tea leaves
  • imperial red robe (da hong pao) tea leaves after being infused
  • a bag of ZL everyday imperial red robe (da hong pao) tea
  • a tin of ZL Select Imperial Red Robe
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Imperial Red Robe

Imperial Red Robe

Grade
Vintage
Amount
$19.95 USD
$19.95 USD
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Iconic rock oolong tea. Contains 25 servings, which can be insfused more than 7 times each.

Region 💬The region where tea is grown influences its flavor, aroma, and quality. Different climates, altitudes, and soil types contribute to unique characteristics specific to each area.
 Wudiqu Village, Wuyishan, Fujian, China
Harvest 💬The season when the tea is harvested affects its flavor profile. Early spring teas, known as first flush, are often lighter and more delicate, while later harvests can be bolder and more robust.
 Mid spring 2024
Cultivar 💬Cultivar refers to the specific variety of tea plant used. Different cultivars have distinct flavor profiles, growth patterns, and adaptability to environmental conditions.
 Camellia sinensis var. assamica
Pluck set 💬The pluck set describes the combination of leaves and buds that are harvested. For example, 'one bud and two leaves' is a common standard that can impact the tea's flavor, texture, and quality."
 1 bud with 2 leaves
Caffeine 💬Caffeine levels vary between tea types and can be influenced by factors like leaf size, processing methods, and steeping time.
 Medium
Roast 💬Roast level refers to how much heat has been applied to the leaves during processing. A higher roast imparts deeper, toasty notes, while lighter roasts preserve the tea’s natural floral or vegetal character.
 Light (multiple stages of charcoal roasting)
Oxidation 💬Oxidation is the process of exposing tea leaves to air, which changes their color and flavor. Higher oxidation levels result in darker, more robust teas, while lower levels maintain lighter, more delicate flavors.
 30-40%
Fermentation 💬Fermentation is a microbial process used in certain teas like Pu'er to develop complex flavors over time. Higher fermentation levels often produce richer, earthier notes and darker liquor.
 N/A

Suggested water temperature

95-100°C
(203-212°F)		 OR Allow kettle to cool for 2 minutes before pouring

Simple brewing method

+ + +
2g
(1 tsp)		 tea infuser 240ml
(1 cup)		 4-5 mins

To learn more about how to brew Imperial Red Robe, refer to our Universal Tea Brewing Guide.
This tea is part of our Everyday tier, providing exceptional value while upholding Zenith Leaf's high standards—ideal for daily enjoyment.

Learn more about how we grade our teas.
100% whole leaf tea
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3 cups of imperial red robe (da hong pao) tea being served traditional style

Taste & Aroma

Imperial Red Robe (Da Hong Pao, 大红袍) is a highly prized oolong tea renowned for its deep aroma and multi-dimensional flavor. Balancing mineral and roasted cocoa notes with hints of honey and dried figs, its signature "yan yun" or "rock rhyme" delivers a lingering, mineral-rich finish that defines its exceptional character.

view of a distinct rock formation in the middle of a winding river in the wuyi mountains, home of imperial red robe (da hong pao) tea

Terroir

The distinct taste of Imperial Red Robe stems from the rugged terroir of the Wuyi Mountains, where tea bushes grow in rocky crevices, absorbing minerals that give the leaves their signature flavor. Water trickling down the steep cliffs feeds minerals into the soil, enriching the tea bushes and infusing the leaves with their signature mineral-driven flavor and complexity.

an example of royal architecture dating back to the ming dynasty, the era of origin for imperial red robe (da hong pao) tea

History

Imperial Red Robe is steeped in legend, from a Ming Dynasty emperor draping red robes over tea bushes after they cured his mother’s illness to a scholar honoring them for aiding his exam success. Once reserved for nobility, it remains one of the world’s most prestigious teas, with ancient leaves priceless and modern varieties cultivated with reverence.

a farmer harvesting the leaves of imperial red rob e (da hong pao) tea. showing his hands only.

Production

The production of Imperial Red Robe is a meticulous, time-honored process. Harvested in late spring, the leaves are withered, gently shaken for partial oxidation, pan-fried to lock in aromas, rolled into twisted shapes, and roasted over charcoal in multiple rounds with resting periods, creating its signature smoky flavors and smooth, refined profile.

a map showing the origin of imperial red robe (da hong pao) tea, in Fujian, China.

Geography

The core production area for Imperial Red Robe lies within the UNESCO-protected Wuyi Mountains, a region famous for its rugged rock formations and unique ecosystem. This popular site seeing destination is home to a variety of renowned rock tea cultivars, including Shui Xian, Rou Gui, and Bai Ji Guan, each reflecting the distinctive "yan yun" or "rock rhyme" that defines Wuyi teas.