Country

Language
Account
Dayazhai Plain Porcelain Flower Goddess Cup

Dayazhai Plain Porcelain Flower Goddess Cup

Sale price$198
Zhang Limei's Rhombus Flower Ruyi Teapot

Zhang Limei's Rhombus Flower Ruyi Teapot

Sale price$1,325
Purple sandalwood lingzhi ruyi/passionflower gold-painted box

Purple sandalwood lingzhi ruyi/passionflower gold-painted box

Sale price$1,095 Regular price$10,000
Inlaid Four-Out-of-the-Head Official Hat Chair

Inlaid Four-Out-of-the-Head Official Hat Chair

Sale priceFrom $8,823

China National International Cultural Trade Base (Sanya)

Cart

Your cart is empty

Continue shopping
Ghostly Fragrance Da Hong Pao
Ghostly Fragrance Da Hong Pao
Ghostly Fragrance Da Hong Pao

Ghostly Fragrance
Da Hong Pao

Zhao Qingtao, Head of DayaTang, participated in the craftsmanship and supervised the production

Ghostly Fragrance Da Hong Pao

Customization period: 7 days
Sale price$411
Sale price$411
Specification: 180g
Ghostly Fragrance Da Hong Pao
Ghostly Fragrance Da Hong Pao Sale price$411

A Godsend Rare Variety, Huiyuan's Exquisite Aroma

A Journey to Seek Tea in Huiyuan Keng

Mountain Trails, Zen Temples & Rocky Tea Aroma

Leaving Liuxiang Stream, we still had a section of mountain road to cover towards Huiyuan Keng. The vegetation along the way was lush, with branches and leaves interweaving overhead to form a canopy of shade. Occasional rays of sunlight filtered through the gaps, casting dappled spots on the ground. Up ahead, the area embraced by Danxia rock cliffs was none other than Huiyuan Keng—one of the iconic representatives of Wuyi Rock Tea’s "core Zhengyan producing areas." Having long heard of the world-famous Da Hong Pao from here, we hadn’t even caught a glimpse of the tea bushes yet, but the serene atmosphere of the mountains had already stirred our anticipation.

Halfway through the journey, we unexpectedly stumbled upon a quiet retreat. Looking up, there stood a thousand-year-old Zen temple hidden deep in the woods. A distant bell rang out from the temple, washing away the fatigue of the trip. Above the side house’s lintel, three carved stone characters—“Chi Cha Qu” (Have Tea)—caught our eyes instantly, warming our hearts in a flash. Though simple, these three words hold the Zen philosophy of “transcending words to touch the soul directly.”

This Zen temple is not large in scale. When I first saw it, I had no idea it was the renowned "Huiyuan Temple"—not until I spotted the couplet on the pillars flanking the main hall: "When guests arrive, never mind serving tea as wine; dwelling in the mountains, I’m content to have bamboos as neighbors."The lines are filled with the simplicity and open-mindedness of receiving guests in the wilderness. On second thought, I recalled that this is actually a famous couplet written by Zhu Xi, one of the most celebrated couplets in Wuyi Mountain! Reading it, a sense of familiarity and reverence for the ancient temple welled up in my heart, as if the air was infused with an extra touch of literary grace and tea aroma.

Wandering around to the outer side of the main hall, another couplet caught my eye: "The stream winding with fragrant flow purifies the heart; climbing the jade-pillar peak, the Buddha stands solemn." In just fourteen characters, the scenery around the temple was vividly depicted— the winding Liuxiang Stream in front of the gate and the towering Yuzhu Peak in the distance have all become part of the Zen charm, achieving a perfect blend of nature and humanity at this moment.

Stepping out of the Zen temple, there was a small stone bridge nearby. Green vines hung down from the bridge, and the stream under the bridge meandered downward, with quiet grass growing along the banks. Following the stream, I saw falling flowers drifting with the current from time to time. The beautiful scene of blooming petals made this tea-seeking journey even more poetic.

As I walked on, my feet gradually touched the land interwoven with rocks and red soil— this was exactly the core area of Huiyuan Keng. As a typical basin terrain, the soil is filled with rich gravel layers, which are both loose and breathable, and rich in various minerals. Coupled with the surrounding rock cliffs blocking the sun, the forest is almost "shaded from the sky", making it a god-given place for rock tea to grow.

Precisely because of this unique terroir, the famous tea varieties here have a strange and delicate fragrance. Especially the flagship Da Hong Pao, its aroma is mellow and long-lasting. It not only has the unique "rock rhyme" of Wuyi Rock Tea, but also lingers with an elegant orchid fragrance, with rich layers and a lingering charm.

And this year’s Huiyuan Keng" Ghostly Fragrance" Da Hong Pao is even more distinctive than in previous years—in the familiar pollen fragrance, an extra touch of floral aroma has been added, making it particularly charming.

Behind this unique flavor lies the craftsmanship of tea-making inheritors: they adhere to the ancient principle of "making tea according to the weather and the tea itself". During rolling, they closely monitor the subtle changes in the leaves; during fixation, they control the heat with precision; even in the roasting process, they adjust the temperature within tiny increments to achieve the perfect balance between the tea’s aroma and taste.

Once the tea is crafted, take a small amount and place it in a gaiwan, then pour boiling water at height. Lift the lid, and that exotic fragrance bursts forth eagerly, filling the nostrils instantly. Take a sip, and the aroma even "sinks" into the liquor—rich and long-lasting. The first taste reveals the delicacy of pollen; the second, the sweet freshness of nectar. Slipping into the mouth, it is full and rich, with a mellow, sweet and smooth taste that gently wraps around from the tip of the tongue to the throat.

Such aroma and taste are unforgettable once experienced. I think any lover of rock tea, upon arriving at Huiyuan Keng and savoring this cup of Da Hong Pao, how could they not be utterly enchanted?

Dayatang Ghostly Fragrance Da Hong Pao

Appreciation

The rocky bones give birth to a wondrous fragrance, and the pollen permeates the heart and soul.

Year: 2025
Grade: Premium Grade
Producer: Dayatang
Origin: Core Zheng Yan Area, Wuyi Mountain
Variety : Da Hong Pao

I. Dry Tea Appreciation
  • Dry Tea Shape: are tight, plump and well-organized, with no crumbs or broken pieces. This stems from the strict "medium-open leaf picking" standard during harvest (hand-picked when new shoots unfurl 3-4 leaves) and the careful control of "gentle rolling and slow airing" during leaf withering. These ensure the tea's internal nutrients are not lost due to external damage.
  • Color : Deep brown and glossy, with no obvious burnt spots or dullness. This is evidence of the "low-fire slow roasting" process, which preserves the tea's vitality while promoting the full transformation of substances like tea polyphenols and amino acids—laying the foundation for the release of the "pollen fragrance."
  • Texture : Pinching the dry tea, it feels firm yet elastic. A faint sweet aroma lingers, free of the harshness of raw greenness or smokiness, initially revealing the elegant base of the "pollen fragrance."
II. Smell the Aroma to Distinguish the Rhyme
  1. Dry Sniff & Warmed Gaiwan Aroma: The Initial Sweetness
    When the dry tea is unbrewed, leaning in to smell it closely reveals a faint, delicate fragrance similar to spring pollen, mixed with a touch of elegant orchid. It is unassuming yet refreshing to the heart and spleen. After warming the gaiwan, add the dry tea— the residual heat of the gaiwan walls will awaken the tea’s aroma. At this moment, the "pollen fragrance" becomes more vivid, as if standing in a spring tea garden, with the mixed scent of new tea shoots and mountain wildflowers filling the air. There are no off-odors, boasting extremely high purity.
  2. Brewed Aroma: Rocky Texture Supporting Extraordinary Fragrance 
    When pouring boiling water at height, the aroma instantly surging in the gaiwan marks the first burst of the "pollen fragrance". First, a rich yet unimposing sweet pollen scent greets the senses, followed by the gradual emergence of the unique "rock milk fragrance", which interweaves and blends with the pollen fragrance. After waiting for a moment to lift the lid, the orchid fragrance seeps out from the base of the aroma. The three scents are distinct in layers yet seamlessly integrated, forming a complex aromatic structure of "pollen as the soul, rocky fragrance as the backbone, and orchid fragrance as the rhyme".
    The uniqueness of this aroma stems from the microclimate of Zhengyan (core rock-producing area): with only 2-3 hours of direct sunlight and over 80% diffused light annually, tea trees synthesize more terpenes, aromatic alcohols and other substances (especially aroma-active components such as theaspirane and linalool). Meanwhile, the leaf withering process of "making tea according to the weather" (adjusting the number of rolling times based on the day’s humidity, usually 1-2 more airing sessions than other producing areas) promotes the full transformation of aromatic substances, ultimately condensing into this distinctive "pollen fragrance".
  3. Cup Bottom Lingering Fragrance: Long-Lasting Aftertaste 
    After finishing the tea liquor, the residual aroma at the bottom of the cup is even more precious. At this moment, the "pollen fragrance" remains distinct, mixed with a faint caramel sweetness (from moderate charcoal roasting). After standing for 5 minutes, the elegant aroma still lingers at the cup bottom without obvious fading— a testament to the richness of its aromatic substances. This trait of "long-lasting lingering fragrance" fully reflects the superior quality of the tea.
III. Observe the Tea Liquor & Appreciate Its Color: A Visual Expression of Rock Tea's Connotation
  • Tea liquor color : The liquor is orange-yellow and translucent. When poured into white porcelain cups, a faint golden rim (known as the "golden liquor ring") shimmers along the edge of the tea liquor.
  • Texture : As the tea liquor is poured into the cup, it flows slowly and densely, as thick as rice soup. When swirling the cup, the liquor coats the walls evenly and does not slide off easily. This texture—"rich yet not turbid, full-bodied yet not heavy"—stems from the nourishing power of the conglomerate soil, which endows the tea liquor with such distinctive traits.
IV. Taste and Appreciate the Rhyme

If the "pollen fragrance" is the "outer garment" of this tea, then the "rock rhyme" is its "framework". The two blend perfectly in taste, delivering a layered and progressive sensory experience:

  • Initial Taste : The moment the tea liquor enters the mouth, the sweet freshness of the "pollen fragrance" is first perceived. Immediately after, the mellow richness of the liquor spreads across the entire mouth—retaining the inherent integrity of rock tea while boasting the palatability of sweet freshness.
  • Sweet Aftertaste : Three to five seconds after swallowing, a distinct sweet aftertaste emerges on the tip of the tongue, spreading from the tongue surface to the throat. Accompanying it is a faint coolness (known as "throat rhyme") and the "firm texture of rock rhyme"—as if the tea liquor leaves a "three-dimensional tension" in the mouth. It is not a single note of sweetness, but a complex experience combining "sweetness, moistness, coolness, and mellow richness".
  • Infusion Durability : It can withstand over 10 infusions, with the aroma and taste fading slowly:
    Infusions 1-3: The "pollen fragrance" is intense, and the tea liquor is rich and mellow.
    Infusions 4-8: The "rock milk fragrance" and orchid fragrance become more prominent, with a long-lasting sweet aftertaste.
    Infusions 9-12: Although the aroma fades slightly, the sweet base of the "pollen fragrance" remains, and the final infusions are still sweet.
    Truly, the rock texture nurtures extraordinary fragrance, and the pollen aroma touches the soul.
V.  Infused Leaves

  • Color : Yellowish-green and evenly bright, with faint reddish-brown edges on the leaves (known as "green leaves with red borders"). The red borders are uniform and free of burnt edges—indicating moderate rolling intensity during leaf withering, which preserves the leaves’ freshness.

  • Texture : Pinching the wet leaves gently, they feel soft, plump and elastic, with full leaf flesh.

  • Uniformity : The wet leaves are consistent in size, with no mixing of old or young leaves. This reflects strict unified harvesting standards, ensuring consistent maturity of fresh leaves. It lays the foundation for standardized subsequent processing, confirming this as a carefully selected premium Zhengyan tea.

A Gustatory Resonance of Terroir and Craftsmanship

Appreciating Ghostly Fragrance Da Hong Pao is more than just "drinking tea"—it is a dialogue with terroir. That hint of "pollen fragrance" is a gift from the Danxia rock cliffs; that touch of "rock rhyme" is the nourishment of gravelly soil and the perseverance of tea-making inheritors. Savoring a cup of this tea means achieving a profound gustatory resonance with the landscapes and humanistic heritage.

The liquor is orange-red and translucent, with a prominent golden rim that highlights its superior quality.

The dry tea Strands are plump, tight and naturally curled, with no crumbs. They appear glossy black with brownish-green hues, free of burnt edges.

Ghostly Fragrance Da Hong Pao

Brewing

Ghostly Fragrance Da Hong Pao

Brewing

spare parts

  1. Teaware : It is recommended to use a gaiwan (local custom, which makes it easy to observe the color of the tea soup and the tea leaves) or a Yixing teapot (for accumulating aroma), with a capacity of 100-150ml.

  2. Water source : Use only purified water; avoid mineral water and tap water.

  3. Water temperature : 100℃ boiling water (Oolong tea requires high temperature to bring out its aroma).

  4. Tea leaves : Take 8-10g of dry tea leaves (about 1/3 to 1/2 of the container, adjust according to personal taste).

Warm cup sanitary ware

Rinse the teaware with boiling water to raise the temperature of the teapot/bowl and prevent the tea from cooling down and affecting its flavor.

Add tea leaves to awaken the tea

Put the tea leaves into a warm teapot, shake it gently, and smell the aroma of the tea (the caramel, floral, or fruity aroma of rock tea). This step is called "shaking to release the aroma".

brewing

First infusion : Do not blindly follow the tea washing method. The first infusion is the essence of the tea! Pour water and pour out the tea immediately (about 10 seconds) to avoid prolonged steeping which will cause bitterness.

From the second infusion onwards : extend the steeping time by 5-10 seconds per infusion (adjust according to the concentration of the tea). After the fourth infusion, the steeping time can be increased appropriately.

Key techniques : Pour water from a high position to allow the water flow to impact the bottom of the tea leaves and release their aroma; drain the tea when pouring out the tea to avoid over-steeping.

Drinking

Pour the tea into a fairness cup, then into small teacups. First, smell the aroma (from the lid and the sides of the cup), then observe the color of the tea (amber from a low or medium heat, and red wine from a medium heat or aged tea), and finally sip it slowly to experience the "rocky flavor" (the mellowness, sweetness, and throat feel of the tea).

Key points

1. Never blindly follow the practice of rinsing tea. The first brew is the essence of the tea, praised by tea connoisseurs as the "revival soup." 2. Water is the most crucial element. If you are not familiar with the water used for brewing tea, choose qualified purified water. Do not use alkaline mineral water. (Various brands of commercially available mineral water have different water sources and quality indicators; so-called "high-quality mineral water" may cause loss of functional components and aroma suppression in tea.) For more information on water, please see the link > 3. Each brew should be completed within 20 minutes. If you cannot finish it immediately, store it in a container. When you want to drink it again, reheat the previously brewed tea; instantly, the room will be filled with a delightful aroma. Do not leave brewed tea in the gaiwan for an extended period (such as one or two hours) before brewing again. This is due to the oxidation reaction; the oxidation of tea polyphenols deepens, weakening the original fresh and crisp flavor, and causing aromatic substances to evaporate, resulting in a bland taste. This brewing method renders what should be a rare and exceptional tea utterly unremarkable, leaving only a lackluster drinking experience. This technique applies to all Chinese teas with outstanding aroma and flavor.

The exceptions are aged Chinese teas and those with a heavily roasted and fermented style, which can be steeped slowly, brewed slowly, or boiled slowly.

For brewing aged tea, please refer to "A Guide to Slow-Brewing Aged Tea".

Packaging

Outer Packaging Specifications: Length: 37cm | Width: 23cm | Height: 8.2cm | 30 bags inside

Pouch packaging: Blocks oxygen, light, moisture. Preserves original aroma, nutrients. Longer shelf life.

Dayatang Ghostly Fragrance Da Hong Pao

storage

Stable, dry, light-proof and odor-free


Storage Guide

I. Sealed Storage Containers as Priority
Lightly roasted tea does not require "ventilated aging" like heavily roasted tea. Instead, "sealing to retain aroma" should be the primary goal.

Unsuitable Containers:
Plastic jars (prone to releasing odors)
Paper jars without airtight lids (poor moisture resistance)
Glass jars (light-transmissive, accelerating tea oxidation)


II. Four Protections: Temperature, Humidity, Light, and Odor Isolation
Lightly roasted tea is more sensitive to the environment than heavily roasted tea, so the following risks must be strictly avoided:
  1. Temperature : Maintain a normal temperature of 20-25℃ and avoid excessive temperature differences. Place the tea near heat sources (such as radiators, stoves, or windowsills exposed to direct sunlight), as high temperatures will accelerate the volatilization of aromatic substances (such as terpenes) in the tea, causing the aroma to dissipate; refrigeration is also not recommended (the high humidity in refrigerators can easily cause condensation when the tea is taken out, and the tea will absorb moisture).
  2. Humidity : Maintain an ambient humidity of 50%-60% . Humidity > 65% can easily breed mold, and the tea will have a "musty" or "sour" taste. Humidity < 45% will cause the tea to be too dry, resulting in a bland taste and brittle leaves.
  3. Avoid light : Chlorophyll, carotenoids and other substances in tea are sensitive to ultraviolet light. Exposure to light will cause "photo-oxidation" of tea, resulting in a "sun-dried" taste and damaging the aroma.
  4. Odor Isolation: Tea has strong adsorption properties, and the fresh aroma of lightly roasted tea can easily be masked by foreign odors. Keep it away from kitchens (cooking fumes), cosmetics/perfumes (chemical odors), spices (e.g., prickly ash, cinnamon), trash cans, etc. It is also not recommended to store it with other types of tea (such as Pu'er tea or white tea) to avoid cross-contamination of flavors.
3. Minimize Tea's Exposure to Air
  1. Seal immediately after taking tea : Each time you take tea, quickly use a clean teaspoon to take some (avoid direct contact with your hands, as your hands have sweat and oil). After taking some, immediately tighten the container lid/open the aluminum foil bag to reduce the tea's contact time with air (to prevent oxidation and moisture absorption).
  2. Do Not Recommend Long-Term "Tea Awakening" for Storage : The core value of lightly roasted tea lies in its "fresh and crisp aroma." Unlike aged tea, it does not require long-term tea awakening. Never leave the tea open for extended periods to awaken it (this will accelerate aroma loss).
IV. Best before date: 2 years
After 5 years, significant changes will occur — the aroma will decline, and the taste will gradually align with that of ordinary aged Wuyi Rock Tea. There is no need to pursue the idea of "the older the tea, the better the flavor." It is recommended to consume the tea within its optimal drinking period.


    Summarize

    It must be sealed (choose the right container + seal immediately after taking out the tea).

    Avoid adverse conditions: Keep away from moisture, high temperatures, light exposure, cross-flavor contamination, and long-term storage

    We're here to help

    Frequently asked questions

    Use the FAQ section to answer your customers' most frequent questions.

    Order

    Do you ship overseas?

    Yes, we ship all over the world. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals.
    How long will it take to get my orders?

    It depends on where you are. Orders processed here will take 5-7 business days to arrive. Overseas deliveries can take anywhere from 7-16 days. Delivery details will be provided in your confirmation email.
    Any question?

    You can contact us through our contact page! We will be happy to assist you.