• A rare pit-valley Da Hong Pao, aged to perfection since 2006.

• Two decades of quiet transformation, from Wuyi’s most prestigious garden.

Harvested from the core terroir of Jiu Long Ke in Wuyi Mountain—one of the most prestigious pit-valley gardens—this 2006 Da Hong Pao has been aged for nearly two decades without re-roasting, allowing its character to mature naturally through excellent storage and slow transformation. As a true pit-valley rock tea, it embodies both authenticity and rarity.

Crafted with the traditional full charcoal roast method, this tea was deeply and evenly fired at its origin, giving it a rich foundation for graceful aging. Over the years, its fragrance has mellowed into a warm, sweet depth, balanced by the distinctive “zhong cong” (old bush) character and a cooling undercurrent that refines the finish.

The experience is richly layered: a steady warmth spreads from the core, easing into the limbs, accompanied by a clean, subtly mineral mouthfeel. Many tea drinkers note a sense of gentle clarity and internal balance after drinking.

Perfect for quiet afternoons, cool weather, or moments when you seek a tea with both presence and elegance, this vintage Da Hong Pao offers a deep, lingering yan yun—the signature “rock rhyme” that defines the finest Wuyi oolongs.