Dahongpao Tea
Dahongpao Tea Attributes
Leaf Shape
The rope is tight, even and strong
Liquor Color
Green brown fresh
Fragrance
The aroma is rich and lasting, with a rocky flavor
Taste
Sweet and pure
Brewed Tea Leaves
Soft and bright, green leaves with red edges
Table of Contents
Learn More about Dahongpao Tea
Dahongpao Tea Introduction
Wuyi Dahongpao is a famous historical tea and the best of oolong tea. There are currently 6 Dahongpao tea trees, which are shrub-type, with thick leaves and slightly reddish buds. When the sun shines on the tea trees and rocks, the rock light reflects, and the whole tree looks bright red like fire from a distance, as if a red robe is covering the tree, hence the name “Dahongpao”. The 6 mother trees produce very little Dahongpao, so it is extremely precious, with an annual output of 70 to 80 taels of tea, and harvesting is now prohibited.
Dahongpao Tea History
Dahongpao is the first of the four famous Wuyi rock tea varieties. It is known as the “King of Rock Tea” and has the reputation of “No. 1 Tea”. It can be called a national treasure and was listed as a tribute tea in ancient times.
Dahongpao Tea Origin
Huiyuankeng, Niulankeng, Dakengkou, Liuxiangjian and Wuyuanjian in Wuyi Mountain, Fujian Province are called “Three Kengs and Two Streams”.
Dahongpao Tea Production Process
Spring tea is picked after Grain Rain (except for some early bud varieties) and before Grain Full; summer tea is picked before Summer Solstice; autumn tea is picked after Beginning of Autumn. After the fresh leaves are picked, they are made through processes such as sun drying, cooling, stir-frying, shaking, initial stir-frying, initial baking, and repeated baking.
Dahongpao Tea Purchase Guide
The Dahongpao available on the market can be divided into commercial Dahongpao and pure Dahongpao. Pure Dahongpao is grown by sexual and asexual reproduction with 6 Dahongpao tea trees as the mother plant; while commercial Dahongpao is a blended commercial tea with a certain taste similar to that of pure Dahongpao, which is blended with a small amount of pure Dahongpao and Narcissus, Cinnamon and other teas to solve the limited production of pure Dahongpao. It is divided into three grades, namely special grade, first grade and second grade, according to national standards. In addition, Wuyi rock tea is divided into Zhengyan, Banyan and Zhoucha according to different growing conditions (Zhengyan and Banyan both belong to the inner mountains of Wuyi Mountain). The tea produced in “Three Pit and Two Streams” is of high quality and mellow taste, which is called Zhengyan tea and has the best quality. Banyan tea, also known as Xiaoyan tea, is produced in Qingshiyan, Bishiyan, Matouyan, Shizikou and Jiuquxi, which are low in altitude below the three pits, and is slightly inferior to Zhengyan. The reference brand is “Wuyixing”.
Dahongpao Tea Quality Identification
Authentic Da Hong Pao tea is usually brewed about eight times, and the better the tea is when it is brewed more than eight times. It is said that good tea has a lingering fragrance after seven or eight brews, and a lingering taste after nine or ten brews. According to industry experts, Da Hong Pao tea still retains its original sweet-scented osmanthus fragrance after the ninth brew, while other famous teas become very light after the seventh brew.
Dahongpao Tea Brewing Method
The basic method for brewing Da Hong Pao tea at home is as follows. First, heat the pot and cup, add tea leaves in a ratio of 1:20, and brew with 100℃ boiling water. Scrape off the foam on the surface, cover it for about 1 minute, and then pour the tea soup into the tea cup in turn. Each time you brew it, you need to increase the cover time by 1 minute to allow the soluble matter to leach out. You can brew it eight or nine times in a row. When brewing, you can enjoy the beauty of the green leaves and red edges.
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