Da Hong Pao vs. Other Wuyi Oolongs: A Tea Connoisseur's Guide

The Wuyi Mountains produce many legendary oolongs, but Da Hong Pao stands apart. This comparative guide helps you understand what makes it unique among its peers.

​​The Wuyi Oolong Family​​

1. ​​Da Hong Pao​​:

   • Strongest roast, most complex flavor

2. ​​Shui Xian (Water Sprite)​​:

   • Deeper roast, smokier notes

3. ​​Tie Luo Han (Iron Arhat)​​:

   • Balanced roast, honey-like sweetness

4. ​​Bai Ji Guan (White Cockscomb)​​:

   • Lightest roast, floral profile

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➤ Compare all Wuyi oolongs: Wuyi Tea Tasting Set

​​Side-by-Side Comparison​​

​​Flavor Wheel: Identifying Nuances​​

1. ​​Primary Notes​​:

   • Da Hong Pao: Roasted chestnut, dried longan

   • Shui Xian: Leather, tobacco

   • Tie Luo Han: Caramel, osmanthus

   • Bai Ji Guan: Lily, pear

2. ​​Secondary Notes​​:

   • Mineral undertones from rocky soil

   • Subtle fruitiness in younger leaves

​​Brewing Techniques for Each​​

1. ​​Da Hong Pao​​:

   • Longer steeps (15-20s) to develop complexity

2. ​​Shui Xian​​:

   • Higher temperature (100°C) to highlight roast

3. ​​Tie Luo Han​​:

   • Medium steeps (10-15s) for balance

4. ​​Bai Ji Guan​​:

   • Shorter steeps (5-10s) to preserve fragrance

​​Aging Potential​​

• Da Hong Pao improves with 5-10 years of aging

• Store in airtight containers away from light

• Best consumed after 3 years of aging

​​Investment Potential​​

1. ​​Original Bush Teas​​:

   • Limited supply, increasing demand

2. ​​High-Quality Cultivars​​:

   • Appreciate 10-15% annually

​​Conclusion​​

While all Wuyi oolongs share common traits, Da Hong Pao's perfect balance of roast and fragrance makes it the king of this remarkable tea family.