| Origin and name | Da Hong Pao is a Wuyi rock oolong, often blended from several cultivars. Blending is an established practice. The name alone does not show whether the plants descend from the famous mother bushes. | Tieguanyin names both a cultivar and the tea associated with Anxi in southern Fujian. “Anxi” is an origin claim worth checking separately from the familiar tea name. |
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| Processing and flavour | Usually rolled lengthways, with roast levels ranging from light to heavy. Bread, nuts, fruit and flowers may all come through. Roasting can use charcoal or other heat sources. | Usually tightly rolled. Qingxiang is fresh and floral; the more roasted nongxiang style can have nutty, toasted notes. Chenxiang is an aged style. |
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| A first brew | Try 4–5 g per 100–120 ml at 95–100 °C for 10–15 seconds, then drain fully. If too strong, use less leaf or less time. There is no fixed number of good infusions. | For the lighter style, start with 4–5 g per 100–120 ml at 90–95 °C for 15–20 seconds. Try 95–100 °C for a roasted version. Watch the strength as the leaves open; the third infusion need not be the best. |
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| Teaware and timing | A glazed gaiwan, teapot or mug infuser can work, using less leaf and a longer steep in a mug. Yixing clay is optional. Roasting does not make tea caffeine-free or suitable for bedtime. | Porcelain is useful for comparing aromas, but it is not the only choice. For either tea in a mug, try 2–3 g per 250 ml at 90–95 °C for 2 minutes. Both contain caffeine; choose the season and time of day to suit your preference and sensitivity. |
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| Questions for the seller | Ask for the specific origin, blend information where relevant, harvest year and roast. Price and the words “rock tea” alone cannot verify a plot or quality. | Ask about origin, style, harvest season and year, packaging and storage. Aroma preservation matters particularly for light styles. A competition label cannot replace tasting. |
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