Da Hong Pao with Ginger, Cinnamon and Honey
Da Hong Pao's roasted depth with fresh ginger, a piece of cinnamon bark, and raw honey: warm, spiced, and lightly sweet for a cold afternoon.
This tonic leans into Da Hong Pao's naturally warming, roasted character. Where lighter teas need additions to feel substantial, this oolong already brings a full-bodied base that makes the whole drink feel grounding and restorative.
Fresh ginger adds a clean heat that complements the tea's charcoal roast—together they create a warming sensation that radiates from the chest outward. It's the kind of drink that feels like medicine in the best possible way.
A small piece of cinnamon bark steeps alongside the tea, reinforcing the toasty, woody notes without turning it into a chai. The goal is depth, not spice overload.
Drink it after a heavy meal to aid digestion, or first thing on a cold morning when you need something more substantial than a plain cup of tea. The raw honey goes in last to preserve its enzymes.
Ingredients
- 2 tsp Da Hong Pao loose leaf tea
- 1 cup water at 95°C
- 3 thin slices fresh ginger
- 1 small piece cinnamon bark
- 1 tbsp raw honey
- Squeeze of lemon (optional)
How to make it
- 1Place Da Hong Pao leaves, ginger slices, and cinnamon bark in a cup or small teapot.
- 2Pour water at 95°C over the tea and aromatics. Steep for 4 minutes.
- 3Strain into a mug. Let cool for 2 minutes until drinkable temperature.
- 4Stir in raw honey and a squeeze of lemon if desired. Sip slowly.
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