WESTERN: TEAPOT
5 g tea · 400 ml water · 100 °C · 180 sec first steep
Re-steep · adding 1 min each time · Remove leaves inbetween steep
oolong tea · Wuyi rock tea
Hua Xiang Da Hong Pao
花香大红袍
Wuyi rock tea oolong tea from Wuyishan, Fujian.
- Tea ID
- LBT0020
- Tea identity
- Hua Xiang Da Hong Pao
- Origin
- Wuyishan, Fujian
- Published lots
- 1
- Published logs
- 2
How to brew
Use these recommendations as starting points, then adjust for your water, vessel, and taste.
WESTERN: MUG & INFUSER
5 g tea · 250 ml water · 100 °C · 90 sec first steep
Re-steep · adding 1 min each time · Remove leaves inbetween steep
GAIWAN / SMALL TEAPOT
5 g tea · 100 ml water · 95 °C
10 s first steep · add 5 s each steep
Published lots
Lot facts describe a specific producer, year, source, or physical tea. They are not universal claims about the tea identity.
Lot
Published lot 1
Producer: Not specifiedOrigin: Wuyishan, FujianHarvest / material: UnknownProduction: UnknownForm: Loose leaf
Latest tasting logs
TN00032
2026-09-06
Kedai Mugen Da Hong Pao retest. Steep 4 was best. Aroma and body dropped sharply by the combined fifth and sixth extractions, while the finish held.
Dry aroma: Strong roast
Wet aroma: Strong roast
Taste: Steep 2 balanced roast; steep 3 metallic and astringent; steep 4 most balanced; fragrance largely gone by combined steeps 5–6
Mouthfeel: Slightly light in steep 2; fuller in steep 4; thinned again by steeps 5–6
Finish: Fresh with tongue salivation in steep 2; finish remained good after aroma faded
TN00023
2026-08-26
Started at 100°C, then tested steep 4 at 95°C for about 30 seconds. Roast and smoke overwhelm the underlying leaf.
Taste: Extremely smoke-dominant, with little flavor development
Mouthfeel: Thin; no meaningful viscosity
Finish: No sweetness, floral lift, mineral character or evolving aftertaste