Wuyi Rock Tea, a kind of Oolong tea, is one of China's top ten famous tea, with Da Hong Pao being the king of Wuyi Rock Tea.  It is produced  in Wuyi Mountain, far northwest part of Fujian Province.  

With 70-square kilometers, Wuyi Mountain is the place to serve up the preeminent subcategory of Wulong tea. The warm climate, abundant rainfall (with annual rainfall of around 2000 mm) and high elevation make it a perfect place for this superior Oolong tea. The local tea farmers make full use of the rock gaps and tunnels on the steep precipices and cliffs of Danxia landform to plant tea, hence the name rock tea (yan cha). The tea quality depends on the altitude: the higher the tea produced, the better the tea. 

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Features of Wuyi Rock Tea
Wuyi Rock Tea is semi-fermented tea, and famous for rich fragrance, pure tea water, and endless sweet aftertaste. There are several kinds of Wuyi Rock Tea, with Da Hong Pao, Tie Luo Han, Bei Gong Ji and Shui Jin Yu being the most famous ones. In the Tang Dynasty, tea leaves of Wuyi Mountain was a precious kind of tea offered exclusively to the imperial family and upper class. Da Hong Pao is the best kind among oolong tea, which six mother trees have a history of 350 years and grow on the crag of the Tianxin Rock of Wuyi Mountain.  As the “king of all Chinese teas”, Da Hong Pao is often given as Chinese gifts to heads of state.

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How to brew?
According to Chinese tea masters, only the correct brewing and drinking method can give full play to the unique flavor and characteristics of Wuyi Rock Tea. 

1. Get yourself a special oolong tea set (with a 90-150 ml Yixing purple clay teapot or a Shan Cai Cup).
2. Put the tea leaves into the teapot (1/3 -2/3 of the teapot).
3. Add the boiling mountain spring water.
4. The time for brewing: 10 – 20 seconds for each of the first to the third brew; increments by 10 – 20 seconds for the following brews. A pot of tea can be served up to 10 rounds.
5. Then you can sip the refreshing tea. 

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