Origin: Mt. WuYi, west of Yongle Xiang Temple, elevation 600 meters, the average annual temperature of about 18.5°C.

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History: Over 2200 years since the Han Dynasty; gained global recognition between 1661 and 1722, as it was exported to Western Europe, North America, and Southeast Asia. There are only 4 of the original mother trees left and all of them are over 1000 years old. For preservation, the mother trees are allowed to harvest for 3 days per year which makes them the most expensive tea in the world with a price tag of over 1 million $ per pound.

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Harvesting: Spring, hand-pick three to four leaves per bud. 

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Handcrafts: Over 10 production procedures, with 5-7 times of repetition. The total processing time is 8-12 hours entirely on traditional handcrafts.

 

Legend: The name Da Hong Pao is translated to "the Great Crimson Cloak". The Legend says it comes from the Chinese emperor's gift to a man who saved the emperor's concubine with the leaves from the mother trees.