Xiao Hong Pao (Little Red Robe)
Rock Wulong Tea 2020
A combination of both traditional and modern roasting techniques creates a tea with a developed flavor but without the usual heavy toasted smell. This light roast rock wulong preserves the bright floral aroma unique to this single bush cultivar and makes it easy to tune into the natural richness and complexity of tea leaves from the pristine center of the Wuyi Mountains. More affordable than the more famous Da Hong Pao but similarly layered.
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- Tea Origin
- Wuyishan City, Fujian Province, China
- Tea Bush
- Jin Guanyin #204
- Tea Master
- Zhou Yousheng and Huang Shiying
- Harvest Time
- Late April
- Picking Standard
- Zhong kai mian
Little Red Robe (Xiao Hong Pao) rock wulong tea grows in Wuyi Mountain. It is named one word different from the most famous rock wulong tea, Da Hong Pao (Big Red Robe). Its elevation is not especially high, averaging only 650 meters above sea level. However, tea produced in Wuyi Mountain is considered superior, owing to the area’s pristine environment, rich volcanic rock soil, and biodiversity. Wuyi Mountain tea masters still practice traditional manufacturing techniques, most famously, the charcoal drying of tea leaves at low temperatures, a process that requires months to complete.
We source Little Red Robe from Mr. Zhou Yousheng. Tea has been his family’s main crop for generations. As both farmers and producers, Mr. Zhou and his family have also retained the traditional processing techniques to craft this tea. Their process begins by picking the tea at the end of April. After a morning picking, the leaves are withered throughout the afternoon until they are soft. The softened leaf is then oxidized indoors for over ten hours before it finally begins its drying process. The leaf first goes through a quick oven drying before being loaded onto bamboo trays where it is slowly dried over charcoal for over seven hours. The tea is then left to rest for a full month before a second round of roasting. The second roasting is hotter and twice as fast than the first at just five hours. Afterwards, the tea is again allowed to rest for one more month before it is sorted, and then gently roasted in one final pass through a drying machine to remove any moisture gained in sorting. The goal of this special drying process that uses both traditional and modern roasting techniques is to make a tea with a developed flavor but without a heavy toasted smell. This is the main difference between our Xiao Hong Pao and our Da Hong Pao. Without the heavy roasting, we can more easily tune sense to the natural richness of the flavor and aroma of tea leaves from the center of Wuyi Mountain.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.