The name of Da Hong Pao has resonated throughout the tea world for centuries. However, few are aware that the only cultivar currently known as "pure Da Hong Pao" is the Qi Dan. In 2025, Tong Xin She Teahouse discovered a core treasure from Zhengyan Mountain, offering its guests the authentic flavor of this mother tree.
When discussing Da Hong Pao, one cannot avoid the six mother trees nestled on the cliffs of Jiulongke Mountain in Wuyi Mountain. These rare treasures, long since removed from circulation, have preserved their precious genetic heritage for generations to come. Qi Dan, a direct descendant of Jiulongke No. 2 mother tree, is cultivated through cuttings. Its genetic similarity to the mother tree is highly recognizable, making it a recognized representative of pure Da Hong Pao. Tong Xin She's 2025 Qi Dan is crafted from pure, fresh leaves from Mantuo Peak, a core Zhengyan mountain site. The mineral-rich gravelly soil here, along with the mild and humid climate and natural ecology, fosters a rich inner quality in the tea trees, resulting in the distinctive "rocky bones and floral fragrance" that perfectly inherits the fine qualities of the original Da Hong Pao tea tree.
The soul of rock tea lies in its roasting. This Qidan tea utilizes the traditional charcoal roasting technique, renowned as the "World's Best in Wuyi Roasting," with Gao Peng personally overseeing two medium-heat roasting stages. The heat from litchi charcoal radiates through the tea leaves, and multiple meticulous roastings ensure they are thoroughly roasted. This slow roasting not only reduces the tea's moisture content to an optimal level, effectively preventing the tea from turning green, but also, through complex reactions, fosters a rich tapestry of aromatic compounds. This eliminates unpleasant flavors while preserving the varietal's unique characteristics, further enhancing the essence of rock tea.
The dried tea leaves are delicate, tightly bound, and boast a lustrous green-brown hue, imbued with the lingering, mellow aftertaste of charcoal roasting. Under strong infusion, the translucent orange-red tea liquid swirls like amber, its floral, fruity, and charcoal-fired aromas slowly releasing with the heat. The sip is mellow and smooth, with a delicate, silky flow. The fruity aroma is palpable from the first sip, while the sweetness lingers within the tea, creating a delicate, subtle fragrance. The overall tea is smooth and mellow, with a lingering richness and a sharp, distinct aftertaste. The sweet, floral, and fruity aromas become more pronounced with each subsequent infusion, embodying the quality of "a lingering fragrance even after seven infusions."
To unlock the true flavor of this Zhengyan Qidan, brew it in a 120ml covered bowl with 8.3g of dry tea leaves, using purified or mountain spring water as a guide and pouring 100°C boiling water. For the first three infusions, it's recommended to brew quickly. You can then allow for longer simmering time for subsequent infusions, savoring the gradual changes in aroma and flavor with each infusion.
A cup of Qidan, upon entering the throat, is a continuation of the spirit of the mother tree, a gift from the Zhengyan mountain farm, and a testament to traditional craftsmanship. In 2025, join Tongxinshe for a taste of pure Dahongpao. As the tea flows, you'll understand the century-old heritage and current rebirth of pure Dahongpao. This article has been translated into English.