Product Overview
Cheung Hing Tea Hong is a traditional, family-run tea shop located on Queen’s Road West in Sheung Wan, Hong Kong. Founded in Anxi, Fujian in 1895 and relocated to Hong Kong in the 1950s, Cheung Hing became a well-known name among local old-style tea merchants. Through decades of Hong Kong’s post-war recovery, industrial growth, and international transformation, the shop has preserved the atmosphere and craftsmanship of a classic Cantonese tea house supply store.
In post-war Hong Kong, tea shops were more than retail outlets—they were an essential part of daily life. With the rise of yum cha culture and Cantonese dining, there was strong demand for roasted oolong and aged teas. Cheung Hing Tea Hong continues this tradition, carefully selecting, blending, roasting, and storing teas to suit local tastes. The interior still features wooden drawers, large metal tea canisters, weighing scales, and traditional roasting equipment. The current owner, a second-generation successor, learned tea evaluation, roasting techniques, and storage management from his father, emphasizing flavor stability and long-term aging potential over modern packaging trends.
Da Hong Pao is one of Cheung Hing’s signature Wuyi rock oolongs. The tea is carefully charcoal-roasted and aged to allow the roast and mineral “rock rhyme” to fully integrate. The dry leaves are tightly twisted and dark, while the brewed liquor is a bright amber-orange. The aroma is rich, initially presenting pronounced roasted notes layered with mineral depth, then gradually revealing subtle floral, fruity, and aged sweetness. On the palate, the tea is thick, structured, and long-lasting, with a deep and evolving aftertaste. Many tea enthusiasts enjoy further home aging, reflecting the Hong Kong appreciation for teas that develop over time.
Cheung Hing Tea Hong Da Hong Pao is not only a high-quality Wuyi rock oolong but also a living piece of Hong Kong’s tea heritage, embodying the craftsmanship, roasting traditions, and community spirit of classic Cantonese tea culture.
Brewing Recommendations
Gongfu style is recommended. Use a 100–120 ml Yixing teapot or gaiwan with an appropriate amount of tea leaves. Water temperature should be 95–100°C. Quickly rinse the leaves, then steep the first infusion for about 5 seconds, increasing each subsequent infusion by several seconds. This tea easily yields 8–10 infusions or more. Short, high-temperature infusions best highlight its aromatic layers and mineral depth. While larger-pot brewing is possible with less tea and longer steeping, the Gongfu method fully expresses the complexity and evolving character of Da Hong Pao.