Da Hong Pao tea is produced in Wuyi Mountain, Fujian Province, and possesses a distinctive 'rock bone' floral aroma, a mellow and sweet aftertaste, along with unique regional characteristics. When did this tea originate, and what is the history of Da Hong Pao tea? Below is an introduction to this topic.
Legend has it that the history of Wuyi Mountain tea can be traced back to the era of Shennong (the Divine Farmer). By the Song Dynasty, Wuyi tea had reached its peak of popularity. However, the tea at that time was mainly steamed cake tea known as 'Dragon and Phoenix Ball Tea.' It was not until the late Ming Dynasty that loose, strip-shaped rock tea, a semi-fermented oolong tea, emerged and became widespread during the Qing Dynasty. As for the name 'Da Hong Pao,' it officially appeared in the 32nd year of the Republic of China (1943), as evidenced by the cliff inscription at Jiulongke (Nine Dragons Grotto): 'Da Hong Pao, 32nd Year of the Republic of China, inscribed by Wu Shixian.' Wu was the county magistrate of Chong'an during the early Republic of China period. The inscription was carved onto the cliff by monks from Tianxin Temple. According to veteran tea masters in Wuyi Mountain, the former name of Da Hong Pao was 'Qi Dan.' This type of rock tea, characterized by purple-red buds and leaves, was very rare but not limited to just the one plant at Jiulongke. During the Republic of China era, 'Jiang Shunan's Travel Notes' recorded that besides Jiulongke, it could also be found at Tianyou Rock and Zhulian Cave. However, the yield was extremely low, only about one or two jin (a unit of weight), making it very expensive.
Rock tea experts recall that Wu Juenong, revered as the 'Contemporary Tea Sage,' also discovered Da Hong Pao at Beidou Rock during his tea variety survey in Wuyi Mountain in the early 1940s. The reason for renaming 'Qi Dan' to 'Da Hong Pao' is said to be that when Wu Shixian visited Tianxin Temple, the monks served him tea. After tasting it, Wu Shixian praised it highly. The abbot then took him to see the tea plants at Jiulongke. It was dusk, with the sunset as red as blood and the danxia (red sandstone) cliffs glowing like fire, reflecting off the tea plants and making them shimmer with a red light, as if draped in red robes. Therefore, when Wu Shixian asked for the name of the tea, the abbot脱口而出: Da Hong Pao (Big Red Robe).
In summary, the history of Da Hong Pao tea can be traced back to the legendary era of Shennong, with its official naming occurring in the 32nd year of the Republic of China, which is 1943 AD.