Brewing Guideline. 4 - 5 grams at a time: infuse at 98C (208F) for at least 20 seconds; gradually increase steeping time for subsequent infusions.
Da Hong Po is an important Wuyi oolong tea. Legend has it that the mother of a Ming Dynasty emperor was cured of an illness by a tea, and that the emperor sent a great red robe to clothe the four bushes from which the tea originated. Three of these original bushes, growing on a rock of Wuyi and reportedly dating back to the Song Dynasty, survive today and are highly venerated. A heavy oxidation at the higher end of the oolong spectrum gives the tea a heavier body and more assertive flavor. Da Hong Pao is the most famous Wuyi Shan Oolong, or Yan Cha "rock tea."