Da Hong Pao is a Chinese oolong tea that is cultivated in the Wuyi Hills of China. The tea is a Wuyi rock tea and is likewise called Big Red Bathrobe tea. This kind of oolong tea is one of the most costly teas worldwide and is usually reserved for welcoming elite visitors. It is identified as one of the Chinese Famous Teas along with a 4 Great Bushes tea. Create a taste for the finest tea worldwide with this overview to Da Hong Pao tea and learn exactly how you can try the exquisite development without the high price tag.
Flavor Account of Da Hong Pao
This oolong tea is greatly oxidized as well as offers an unique flavor profile as well as sweet fragrance that you can’t discover in most various other oolongs. The tea has peaty as well as earthy notes with hints of stone fruit, brown sugar, as well as molasses. It has a woody fragrance with light notes of tobacco and the body is creamy smooth with mild notes of sandalwood.
In China, the tea is referred to as having Yan Yun, a balanced profile that mixes numerous attributes. It features a pure taste with a fresh orchid sensation and each leaf is constantly roasted during production. It’s the excellent blend of wonderful and smooth with a touch of activity that keeps things fascinating.
History of Da Hong Pao
What makes Da Hong Pao so special is its background and also cultivation. According to neighborhood Chinese tale, an emperor’s mom fell victim to a mysterious illness. She was only treated after consuming tea made from 4 unique tea bushes in the Wuyi Mountains. As an indicator of his gratitude, the emperor talented red robes to protect the plants.
Farming of Da Hong Pao
Today, the tea is made from wild tea plants that grow natively on the cliffs and also rock ledges of the Wuyi Mountains. One of the most pricey Da Hong Pao oolong teas originate from the 4 initial tea shrubs on Tianxin Rock. There are two even more original tea plants, however these are referred to as the mother trees and are no more utilized to produce tea.
There are 3 primary types of Da Hong Pao ranging from the top notch tea soured from the original tea trees to a much more budget friendly yet reduced high quality variety. The very first kind is known as Mom Tree Da Hong Pao or the initial Da Hong Pao. This sort of Da Hong Pao is the most expensive on the planet and was handmade by tea masters. In 2007, the Chinese federal government prohibited the production of tea using the mother plants in order to maintain them. The last batches of tea made from the original plants have actually brought 10s of countless dollars for simply a couple of grams.
The 2nd first-rate range is called Pure-blooded Da Hong Pao. This kind of oolong tea is as near the initial Big Red Robe tea as a lot of tea drinkers will ever before obtain. In the late 20th century, scientists at an university in the Fujian District took tiny pieces from the original Da Hong Pao tea bushes. They had the ability to grow new plants from these cuttings, substantially enhancing the production capability of Red Bathrobe teas.
The most budget-friendly Da Hong Pao is in fact a blend of other Wuyi rock teas with similar flavor features. The tea is usually a mix of some full-blooded Da Hong Pao leaves as well as other Wuyi oolong teas such as Shui Xian as well as Rou Gui and even Tie Guan Yin.
There are also inferior Da Hong Pao teas that are sold as the genuine, genuine tea but are in fact made from different kinds of tea plants in the Wuyi region. These tea yards generate oolongs that do not have the distinct aftertaste of Red Robe teas and tend to be less well balanced overall.
How to Brew Da Hong Pao
Pre-heat the teapot and teacup or conventional gaiwan. To do this, fill each vessel with hot water, rinse, and then discard the water.
Area 1.5 tsps of Da Hong Pao loose fallen leave tea in a tea strainer.
Heat water to between 95 as well as 205 levels Fahrenheit as well as pour into a gaiwan or teacup.
Set the strainer with the tea leaves in the cup as well as steep for 1 min.
When steeping is done, get rid of the tea strainer and also enjoy!
Da Hong Pao can be re-infused anywhere from four to six times. Add an additional minute of soaking time for each and every brand-new infusion.