Da Hong Pao detailed introduction🍂👑

What kind of tea is Da Hong Pao? 🌟

Da Hong Pao is one of China's most famous and prized oolong teas, a Wuyi rock tea known as the "King of Teas." Its name is the subject of numerous legends, the most iconic of which relates how a top-ranking imperial examination candidate, cured by drinking Da Hong Pao tea, was able to pass the imperial examination and, in return for his gratitude, the empress draped the Da Hong Pao tea leaves on three ancient tea trees as a token of her imperial favor. These trees still remain at Jiulongke in Wuyi Mountain. Da Hong Pao tea leaves have a vibrant, tight, green-brown appearance. Upon brewing, the tea is a bright orange-yellow with a rich aroma, a distinct orchid-like fragrance, and a distinct rocky undertone. The flavor is full-bodied and has a lingering sweetness, making it the finest rock tea. ☕✨

Origin and growing environment🏞️

Da Hong Pao grows on the precipitous rocky terrain of Jiulongke in northeastern Wuyi Mountain, Fujian. Surrounded by perpetual clouds and mist, this area boasts natural spring water, a unique rocky mineral atmosphere, and soft, fertile soil, creating an exceptionally favorable ecological environment. The mother trees, nestled high on the cliffs, shield the scorching sun while reflecting it, resulting in the tea buds' purple-red color, robust growth characteristics, and a unique rock-like flavor. Only six Da Hong Pao mother trees remain, and the harvest is extremely small each year. Their preciousness is so high that they are heavily insured by the Wuyi Mountain Municipal Government. These factors make Da Hong Pao an irreplaceable representative of premium rock tea. 🌄🍃

Production process ⏳

The production process of Da Hong Pao is rigorous and complex. The tea is harvested in spring when the leaves are 3-4 leaves tender. The production process includes sun-drying, air-drying, making the leaves, stir-frying, rolling, and re-roasting. Each step influences the aroma and flavor of Da Hong Pao. The meticulous control of temperature and time during the tea-making process allows the tea leaves to develop their unique roasted aroma and rocky tones. This roasting imparts unique caramel, floral, and smoky flavors, creating a rich and deep layering. The aroma remains even after multiple infusions, with a long-lasting flavor and a strong aftertaste. 🔥🍂

Quality Features🌸

Brewing tips ☕

• Use 100°C boiling water to brew, but do not steep for too long to avoid the tea being too strong or bitter.

• The amount of tea to be added is about 5 grams, and it is best to use a purple clay teapot or a covered bowl to brew it.

• The first soak is about 1 minute, and then slowly increase the soaking time according to the taste

• A single brewing should not be too long, it is better to brew multiple times to release multiple layers of flavor.

• When drinking, take small sips and slowly feel the aftertaste of tea and rock flavor.

Health Benefits💪

Da Hong Pao is rich in tea polyphenols, amino acids, and caffeine, and has antioxidant, metabolism-boosting, mentally revitalizing, and blood lipid-lowering benefits. It's perfect for those in Hong Kong who need a boost and balance in their busy lives. It can also help with fat loss and weight loss, leading to a healthier and more vibrant life. 🍃💪

Editor's Notes🌟

Da Hong Pao is more than just a cup of tea; it's the culmination of millennia of culture and the essence of Wuyi Mountain's natural beauty. Precious mother plants and meticulous craftsmanship create this exquisite tea. A sip of Da Hong Pao is like savoring the richness and spiritual charm of the Wuyi Mountain rock face. I recommend Hong Kong tea lovers savor it carefully and savor the perfect blend of orchid fragrance and rock charm. Whether it's afternoon tea or entertaining guests, it's a true legend in the tea world! 🥰🍵