Da Hong Pao: beneficial properties and effect. Da Hong Pao: customer reviews. Da Hong Pao (Big Red Robe)

Da Hong Pao tea is an oolong tea, with the only caveat that it is highly fermented. It is of Chinese origin and is harvested in the spring. Grown in Fujian. The name can be literally translated as “big red robe”, it grows at an altitude of 600 m. Clean mountain air, changeable climate, and special soil have a positive effect on the health and taste qualities. - tea, the effect of which is achieved through enhanced fermentation and long drying, has a unique aroma and a bright aftertaste.

How did the name "Da Hong Pao" originate?

Fujian is home to a special variety of tea from China. "Da Hong Pao" is an oolong that undergoes the most fermentation.

Translated from Chinese, we get the name “big red robe.” Legend has it that in 1385, Ding Xian, as a student, was going to take an exam with the emperor, and on the way he became unwell. Soon he met a monk who gave the traveler tea and thereby helped him get rid of his illness. After successfully passing the exams and receiving the position, the young official gave his savior a gift. It was a red robe. But he did not take the gift, because of this, the grateful Ding Xian asked to cover the growing bushes with robes.

How Da Hong Pao (tea) is produced

The collection of future oolong leaves takes place annually, but once in early May. The leaves are dried, then crushed and fermented. They are then fried and rolled. In order to give shape and rid the leaves of any remaining moisture, they are dried. This happens throughout the summer. The final step is for the leaves to be heated over coals.

Where tea grows

The height of the mountains sometimes exceeds two thousand meters, but "Da Hong Pao" - tea, the effect of which is different for everyone, is grown at an altitude of 600 m between the cliffs that protect nature from sudden changes. Continued high humidity, acidic and clay soils have a positive effect on the quality of oolong. Thanks to these lands, it became possible to cultivate high-quality cliff teas. Bushes growing in close proximity to the river are called valley bushes, and those growing in the mountains are called cliff bushes.

Only these varieties are especially valuable for lovers of quality teas that have a versatile taste and bright character.

Cliff bushes are shrubs whose branches grow quite densely. The tips look to the sides and slightly upward, they hang down and are curved inward. The dark green leaves have an oval shape, slightly pointed ends, and are covered with delicate hairs.

Properties of tea

Tea with a similar complex name has the same taste and smell. It is soft and rich at one moment, giving a fruity and honey aftertaste, which is then felt in the mouth for a long time. The aroma is full of various shades of flavors: vanilla, caramel, dark chocolate, hints of smoke, nuts.

You will see a rich peach color with a subtle orange color when you brew Da Hong Pao (tea).

The effect, reviews of which are varied, can be called positive. Tea stimulates digestion processes, improves immunity, and cleanses internal organs. This type of oolong also has a beneficial effect on the condition of teeth and breaks down fat. Chinese tea "Da Hong Pao", the effect of which lies in the places of growth and methods of processing, also helps to normalize blood pressure and calm. Many argue that by drinking even a small amount of Da Hong Pao (tea), the effect of intoxication is guaranteed, because it puts a person into a state of certain euphoria.

It is believed that this drink can bring the drinker to a state of relaxation, achieved only by long hours of meditation.

But a cup of Da Hong Pao, the effect of which can be mistaken for any kind of intoxication, has nothing to do with it. The drink only has a rich aroma and has tonic properties.

What is the effect of Da Hong Pao tea?

It is also called magical nectar for its healing properties:

reduces the number of fat cells and cholesterol levels in the blood, normalizes metabolic processes, reduces appetite;
has a diuretic effect, reduces the possibility of edema formation;
ideal for the morning, as it gives clarity of mind and prepares for active actions; will calm you down during the day and relieve fatigue;

due to the presence of fluoride, it increases the strength of teeth and gums;
for colds and similar diseases, tea helps eliminate phlegm and toxins, strengthens blood vessels and heart muscle;
increases the body's strength in the fight against stress and infections;
The drink "Da Hong Pao" will help relax your muscles.

The effect, reviews of which contain mostly positive information, occurs almost immediately after consuming the drink.

What to remember before brewing oolong

When brewing tea, you must remember that it contains no less, and sometimes more, proportion of caffeine, the effect of which lasts longer. Large amounts of this stimulant cause insomnia and can increase blood pressure and anxiety.

Because of this, “Da Hong Pao,” the effect of which was already mentioned by ancient monks, is best consumed in moderation, following the following rules:

Strong tea is generally contraindicated for pregnant and lactating women. It should be taken by those moderately suffering from arrhythmia, people with high blood pressure, and gastritis. It is also better to refrain from this drink if you notice an elevated temperature and there is an acute phase of viral diseases (such as ARVI).
You should not take medications with tea, as tannin blocks the optimal absorption of medications.
A scalding drink is a threat to the digestive system; too cold a drink is tasteless and slimy. The wise Chinese considered it a provocateur of phlegm in the lungs. The ideal temperature for consuming this drink is from 50 to 60 ºС.
If you drink tea that is too strong on an empty stomach, it can upset your stomach or cause vomiting. The Chinese strongly recommend not drinking the drink on an empty stomach.

How to brew tea correctly

The process is divided into several stages.

The kettle needs to be slightly warmed up (or rinsed with hot boiled water). Next, add tea leaves and add water (temperature 85-90 ºС). Wait approximately 30 seconds. and drain. This cleans the leaves from possible dust.
The same kettle is filled with water again. Now they brew tea based on preferences: if you need strong tea, leave it for one or two minutes; not strong - 30 seconds is enough for brewing. The tea is poured into small porcelain bowls and consumed without any additives “Da Hong Pao” (tea). There is always an effect of surprise, since with every sip it reveals a new side.
Tea can be brewed 5-7 times, all this time it retains its properties and aroma. In addition, with each brew it shows new sides of its multifaceted taste and bouquet.

Cosmetic properties

Tea that has been brewed for a day and, as a result, has been infused, is considered poisonous and unhealthy. But it is good for cosmetic procedures. As an option, compresses with tea for the eyes will relieve fatigue and remove dark circles and bags. By wiping your face with a cotton pad soaked in tea, you can refresh your skin and get rid of small pimples.

Distribution of "Da Hong Pao" (tea)

When properly stored, this oolong does not lose its effect or properties. On the contrary, it acquires additional shades of taste.

It is important to remember that quality products are often not cheap. So, a tile weighing 350 grams. pressed "Da Hong Pao" will cost 1600-1900 rubles. 100 gr. tea packaged in bags will cost approximately 550-750 rubles.

There are no taste differences between pressed and packaged teas. There is a greater risk of buying low-quality or moldy tiles than buying low-quality Da Hong Pao (tea) packaged in bags.

The effect, reviews of which are generally positive, may disappear if collected, packaged or stored incorrectly. Therefore, be careful before purchasing.

Storage

High humidity and excess odors will negatively affect the taste of tea. As a result, it is better to keep it in an airtight container where neither light nor additional odors penetrate. Long-term storage will only increase its properties, taste and aroma. However, the optimal shelf life of tea is up to four years.

Enjoy every drop and moment.

One of the famous teas of China - Da Hong Pao or Big Red Robe - received this name due to its wonderful properties and amazing aroma. Now Da Hong Pao tea
is one of the ten best varieties of tea in China, and throughout the world.

Big Red Robe tastes sweet, slightly sour, with aromas of fruit and tropical flowers. The infusion has a beautiful amber-red color. The empty cup after it smells of baked goods and young honey. The effect of Da Hong Pao is powerful: it greatly invigorates, relieves fatigue, refreshes the mind, removes fussiness, increases concentration and patience.

The Legend of Da Hong Pao Tea

The color red in China still symbolizes power and beauty. The famous Da Hong Pao tea has two legends, one of which is recorded in a document of 1385. According to archival data, that year a student was brought to the Tian Xin Si Monastery in Wuyi Shan County after suffering a heatstroke on the road. One of the monks used tea collected in the vicinity of the monastery as medicine. The student quickly recovered and passed the exam perfectly, receiving a good position, which corresponded to a red coat. This robe, according to legend, was brought by the young official to the monk as a token of gratitude. But the monk, being a Buddhist, refused the gift, and then the official gave the robe to the tea bushes. Since then, this type of tea has been called the Big Red Robe.

Another legend tells of the miraculous healing of the mother of one of the emperors of the Ming dynasty with the help of the healing power of tea. The Emperor, as a sign of gratitude, sent a large red mantle that covered 4 tea bushes, from which the leaves for tea were collected.

By the way, it was these four bushes, which had already become trees, that served as the ancestors of a whole variety of tea. They are still alive, carefully protected and continue to produce leaves. About 500 grams of tea are harvested from these bushes per year, and it costs an enormous amount of money. There is a known case when a Chinese leader gave the American president a box with 250 grams of this tea, but he did not appreciate the gift.

Where does Da Hong Pao grow?

Da Hong Pao's homeland is the scenic spot of Wuyi Shan, a 650 m high mountain range located on the border of Fujian and Jiangxi provinces. Some areas of the Wuyi Mountains are included in the UNESCO World Heritage Site. The famous River of Nine Turns flows in Wuyishan, which was often depicted by ancient painters, and is now besieged by numerous photographers. High banks, steep cliffs, lonely monasteries and neighboring religions. It is believed that it was in the Wuyishan monasteries that Neo-Confucianism arose, which had a great influence throughout Asia after the 11th century. To this day, Confucian and Taoist monasteries coexist peacefully in Wuyishan. In the 1st century AD one of the capitals of the Han dynasty was built in Wuishan. Now only ruins remain of the buildings.

How Da Hong Pao is made

Preparing tea is a long process, it is far from just collecting and drying the leaves. Let's break down the entire process of making Da Hong Pao tea into stages.

Growing and cultivating tea bushes. Tea bushes grow at a considerable height, often in places difficult to reach with machinery, so they are processed manually.
The collection of leaves for Da Hong Pao occurs from May 1 to May 15. Collect a young twig with the first four leaves.
Drying in the open air in a thin layer.
Wrinkling. This is the fermentation stage in which the juice is released from the leaves.
Roasting. Stop fermentation and heat the leaves high for a few minutes.
Twisting. The leaves take on the familiar tea shape.
Drying and removing excess moisture, fixing the shape and color of tea.
Sorting and taking cuttings.
Warming up over coals (hunbei). For about a day, tea is heated in wicker baskets over charcoal. The heating temperature is controlled by a layer of ash.
Sorting and selection by leaf size, pricing based on the quality and type of tea.
Package.

How much does Da Hong Pao cost?

The price of tea is the most sensitive issue. And it's not just about the quality of tea. The name Da Hong Pao is protected by law in the same way as geographical names for food and drink in Europe. This tea is sold only by trusted companies, and they already have certain prices for tea. Every year the price rises due to exchange rates and rising salaries of workers and assemblers. The average price for Da Hong Pao of the middle category fluctuates around 30 euros per 100 grams, the first and highest category is estimated at 70-100 euros per 100 grams. As a rule, tea is packaged in a paper or plastic bag, placed in a beautiful tin jar. Typical packages: 50, 100 and 125 grams. There are very small boxes with individual portions of 5-7 grams, sufficient for one brew.

How to identify the real Da Hong Pao

It is worth noting that in Russia real Da Hong Pao is extremely rare; much more often you can find cheap fakes or so-called blends “under Da Hong Pao”. As a rule, this is tea collected in other areas, often not in the mountains, but on the plain, but prepared according to the technological process with all roasts. This tea is made by machine, dried in large steel drums, heated with electric heaters and at the last stage lightly dried using smoke from coals, which are placed next to the drying machine. The resulting tea resembles Da Hong Pao in appearance, but differs significantly in appearance (almost black, brown-brown), in taste and effect from the original tea. The fake is brewed 3-5 times instead of the usual 10-15 times for real Da Hong Pao, has a weak sweet-tart taste and a dull “smoky” aroma.

Taste, aroma and effect of Da Hong Pao

Externally, the leaves of real Da Hong Pao, like any other Wuyi Oolong, should be burgundy with brown-green tones, smell of freshness and fruit with special shades of tropical flowers. This tea is brewed in a special ceramic teapot made of Issin or Nissin clay, using good soft spring water, gentle heating and the classic attributes of Chinese tea drinking. The ritual part of brewing - the tea ceremony - is rather a necessary measure: over many centuries, a culture of drinking special tea has developed and a lot of utensils and conditions are just the minimum necessary to get a full impression from Da Hong Pao.

Connoisseurs compare the aroma and taste of good Da Hong Pao tea with the best works of poets and artists; this is real poetry of feelings. Pleasant taste and enchanting aromas envelop the mind and feed the imagination. Many thinkers of the past, under the influence of good tea, gave birth to the best works of art. Da Hong Pao noticeably invigorates, focuses on what is important, it makes feelings brighter and sensations more subtle.

Note that just 10 g of dry tea, brewed in a small 170 ml teapot, can give a company of six people an amazing two-hour tea party.

How to brew Da Hong Pao

We will give the basic principles of brewing good tea. By the way, they can and should be used for any tea to get maximum taste and aroma.

Get ready: you will need a ceramic teapot made of good clay, soft fresh water, a thermos with a glass flask, a chakhai (drainer) suitable for the volume of the teapot, a fine sieve and cups. Typically, for Da Hong Pao tea, a teapot with a volume of 100-150 ml and cups with a volume of 30 ml are used.
Heat the water almost to a boil, but do not let it boil; pour it into a thermos. Warm all dishes with water.
Measure the tea: 5g for 100ml, 7g for 130ml or 10g for 170ml. Pour the tea into a hot, empty ceramic teapot. Shake and let the tea steam for a minute.
Drain the heating water from the dishes. You can pour it onto the teapot so that it cools down more slowly.
Pour some water into the kettle and quickly pour through a sieve into a chahai (plummer, serving vessel). Wash the cups with this infusion and pour the rest onto the teapot. Shake the kettle again and let it sit.
Pour hot water into the kettle, leave for 3-5 seconds and pour into the chahai. Pour into cups. This is the first infusion.
Repeat brewing 5-10-15 times (depending on the quality of the tea) until the infusion has taste and aroma.
Inhale the aroma of the infusion, take a small sip, “pull” the air through your nose, take another sip, inhale the aroma of an empty hot and cooled cup, listen to the aftertaste.

Of course, you can brew Da Hong Pao without following the traditional ritual. Instead of a ceramic teapot, you can use a small French press for brewing, instead of a glass one - a metal thermos, you can use filtered water, regular cups, instead of wasting away, take a milk jug from the service, you can put less tea into a larger volume and brew longer (30-40 seconds for brewing). Remember that every deviation from the standard brewing will steal a piece of the taste and magic of this ancient variety of tea. Simplified brewing is appropriate only in the case of blends; real Da Hong Pao requires careful attention. For this reason, many people visit tea clubs, where for a reasonable price a group of several people drinks good tea, prepared according to all the rules.

Drink only good Da Hong Pao tea and be healthy!

Does it “insert” Puer tea? The effect of Puer tea, Tie Guan Yin, Da Hong Pao

Recently, the topic of the impact of Chinese tea on consciousness has become a hot topic among young people. There are many different opinions on this matter, but the general trend promoted in society is this: a certain type of Chinese tea (Puer, Tie Guan Yin, Da Hong Pao) “inserts”, “rushing”, “pins”, “relaxes”,“causes intoxication”, in general, has a pronounced narcotic effect.

How true and true is this? Are these rumors or is there some truth to this? We decided to thoroughly understand this issue, this is what our article is about, let’s sort it out in order.

Let's take the song as a basis "Tea Drunkard" popular rappers Basta and Gufa...

It's not drugs, he's not high,
Well, yes, but tea is different
There are dangerous varieties
I made the top three for some reason
And I decided to draw some parallels...

3rd place: Puer

First of all, pu-erh has a pronounced tonic effect. This effect can be compared to a mild narcotic, but it is still tea, so in moderation it has a beneficial effect on the entire body.

Pu-erh has a direct effect on the body. If you describe the effect of pu-erh in one word, then you can say that it makes you: "turned on", "excited", "excited". Pu-erh is very good to use before sports training, before exams, and for drivers during a long journey. The effect of real high-quality Pu-erh tea cannot be confused with any other.

The main effects of good and high-quality pu-erh tea:

Tones, invigorates, reduces drowsiness,
Clarifies consciousness, makes the mind clear,
Calms the spirit, helps to pull yourself together, concentrate,
Improves digestion and metabolism in the body,
Sobers up, makes the eye sharp and clear,
Possessing many medicinal properties, it is one of the most medicinal teas in the world.

How to brew pu-erh:

When brewing pu-erh, the water used is of great importance; it is better if it is spring or soft, purified. Shu (black) pu-erh should be brewed with boiling water at 95-100 °C, you can even boil it a little. Young Shen (green) pu-erh should be brewed at a temperature of 80-90 °C. The first infusion needs to be drained, then the tea is infused for about 3 minutes.

The effect of pu-erh also depends on the infusion time. The longer the tea is infused, the stronger its tonic properties. You can brew pu-erh in a thermos and drink it for several hours. It will perfectly retain the temperature and all its properties.

Pu-erh taste:

Shu (black) pu-erh has a specific earthy flavor, may have hints of prunes, or combine fruit or nutty notes. Shen (green) pu-erh is more tart in taste and more reminiscent.

High-quality Pu-erh should have no bitterness (or it should disappear quickly); it should pass easily and softly through the throat, warming and soothing. The longer pu-erh is stored, the softer its taste becomes. Starting from 3 years of aging, Pu-erh becomes ready for consumption.

Aftertaste:

Depending on the variety, the aftertaste of pu-erh is sweetish, full, pleasant and quite long.

2nd place: Tie Guan Yin

Real high-quality Tie Guan Yin calms and pacifies, leading the soul and body to harmony. Tie Guan Yin is a turquoise tea and has an exceptionally bright and multifaceted floral aroma and taste.

Physical sensations are enhanced by organoleptics (a method for determining product quality indicators based on an analysis of the perceptions of the senses - vision, smell, hearing, touch, taste). Therefore, you can enter into a kind of euphoria from the harmonious perception of this tea. These are not just words - if brewed correctly, you can really feel it quite quickly.

Tie Guan Yin has a beneficial effect on a person’s overall well-being. This tea lifts your spirits, gives vitality and energy, and helps creative people find inspiration. Ideal for communicating with friends, it makes the conversation pleasant and sincere, tunes into a common wave and brings people closer together.

Ideally, you should brew it using the Gongfu Cha (Higher Mastery of Tea) method, which is exactly how oolongs should be brewed. Can be brewed in the usual way: at a temperature of 80-90 °C. The water should be spring or soft, purified. The first infusion needs to be drained, then the tea is infused for about 2 minutes, the number of brews is up to 5-7 times. Tie Guan Yin should not be infused for a long time, as it may lose its taste and properties.

Tie Guan Yin is ideal for communication. If you invite several close friends for a couple of pots of Tie Guan Yin tea, the conversation will flow easily, sincerely, openly and naturally. This tea is able to create a special atmosphere in which all tea party participants are immersed.

The apotheosis of tea drinking can be a certain euphoria that will be felt by all participants in the tea ceremony. For the best effect, tea drinking should be done in a room isolated from extraneous noise, with dim lights and light, pleasant music.

Taste of Tie Guan Yin tea:

Rich, slightly sweet, honeyed, with pronounced floral notes. The taste of Tie Guan Yin tea can vary from cup to cup, from tart and rich to light and subtle.

Aftertaste:

Fresh, bright, unusually long lasting with floral undertones.

1st place: Da Hong Pao

So, the first line of my hit parade
I boldly give to the big red robe
What I like is Da Hong Pao
The tea drinker is here!

In the production of Da Hong Pao tea, fermentation is longer than that of Tie Guan Yin tea, so its taste can be described as full, rich, honeyed. Its effect is similar to Tie Guan Yin tea, but lasts a little longer.

Da Hong Pao has a relaxing effect; it will warm you from the inside and allow you to feel the comfort of your surroundings. Tea perfectly improves your mood, promotes harmonious communication in the company of friends, and puts you on the same wavelength.

Da Hong Pao gives a very interesting state and allows you to feel exactly the “tea intoxication”, which is unlike anything else. The Big Red Robe makes the mind clear and sober, relieves emotional stress, and allows you to feel pleasant spreading sensations throughout the body.

The rarest Da Hong Pao tea is one of the famous Chinese rock oolongs with a centuries-old history. It has a memorable taste with a very persistent aftertaste. It has a unique relaxation effect while maintaining mental clarity.

Da Hong Pao tea – a diamond among oolongs

The recipe for true Da Hong Pao tea is over 600 years old. It is grown in the north-west of Fujian province, on the lands of the Tian Xin Si Monastery in the Wuyi Mountains. The name is translated into Russian as “big red robe”. At the same time, it is almost impossible to buy original tea of this variety - it grows on 6 tea bushes, from which 400 grams are collected. leaves per year and solemnly transferred to the state repository. The last time the tea harvest from those same bushes went on sale was in 2006; its cost at auction was half a million dollars.

Da Hong Pao tea is a highly fermented oolong tea that is produced using complex technology. Under his name, descendants of the original mother bushes, which are grown in the same natural conditions, are now sold. For this purpose, a special government decree was adopted, according to which all Wuyishan cliff oolongs can be called Da Hong Pao. It is difficult even for experienced tea masters to distinguish these related oolongs from each other by taste, aroma and effect.

origin of name

The history of the name of tea is shrouded in legends. One of them says that with an infusion of Da Hong Pao leaves, the monks once saved a student who suddenly lost consciousness on the way to an exam. A mug of tea put the young man on his feet, he successfully passed the exam and earned a position, which came with a red robe as a uniform. With gratitude, the former student returned to the monastery and offered his robe to the bushes from which that healing infusion was made.

Other sources say that after his healing, the student heard about the insidious illness of the emperor’s wife, which the best doctors could not heal. He managed to give her some Da Hong Pao tea leaves, which helped the woman recover. For this, the emperor gave the trees the best red fabrics to protect them from frost.

Manufacturing technology

The raw materials for proper Da Hong Pao oolong are carefully selected according to several parameters. Preference is given to tea bushes from the slopes of the Wuyi Mountains; the age of the bush is also taken into account - the older it is, the more it is valued on the market. Leaves are collected 4 times a year, of which autumn leaves are considered the most saturated.

The first collection of leaves occurs in May. They are cut along with the stems and laid out on the street until the moisture evaporates. Then they are loaded into rotating containers to release juice and enhance fermentation. After a few days, the fermentation is stopped, the leaves are fried in cauldrons, rolled and dried. At the next stage, the leaves are torn from the stems and sorted. At the final stage, the raw materials are heated over coals or in a special oven. As a result, the leaves darken and become greenish-brown and brown. Depending on the time of the final stage, the tea turns out to be strong, medium or lightly roasted. At the end, the leaves are packaged and sent to stores.

It is not difficult to distinguish good tea from old and low-quality tea. Fresh leaves are bright and dense. Try rubbing one leaf in your hands - if lumps form, it means the raw material has not been dried correctly. Old leaves crumble into fine powder.

Color, smell and taste

Proper Da Hong Pao tea should be uniform, rich dark in color with green and chestnut reflections. Its aroma is deep and sweet, with notes of fruit, vanilla and freshness. An infusion made from fresh raw materials has a persistent aroma; if it disappears during subsequent brewing, a dye has been added to it.

The taste is pleasant and very individual, its perception depends on the temperament and mood of the person drinking this magical infusion. Notes of caramel or fruit, vanilla or toffee - they are united by a soft taste that envelops and leaves behind a long sweet aftertaste. Each new brewing of one serving of tea tastes slightly different from the previous one, giving a new flavor to this drink.

Beneficial features

The popularity of Da Hong Pao came from its effect on the body. The “Da Hong Pao effect” is known - a mug of this tea warms and relaxes, pushes all problems into the background, pacifies and calms. Thoughts flow smoothly and internal pressures recede, while the brain works clearly and clearly. This state is called tea intoxication - relaxation without fog.

Oolong Da Hong Pao has properties to gently stimulate the immune system, slow down aging, ridding the body of free radicals. It strengthens teeth and helps lower cholesterol levels. However, the effects of tea also depend on how you brew Da Hong Pao.

How to brew correctly

Let's figure out how to brew Da Hong Pao? Follow these steps:

Take water and bring to a boil.
Rinse the kettle with boiling water.
Pour 7 grams into the kettle. Da hong pao and fill with water that has cooled to 90-95 degrees.
After 5 seconds, pour the infusion into cups to warm them up, then drain.
Fill the tea leaves with water again and leave for about a minute.
Re-brew one serving 6-7 times, increasing the infusion time by 15 seconds.

Experiment with infusion time and amount of raw materials to obtain new flavors!

Da Hong Pao - Translated from Chinese as Big Red Robe. It grows in the Wuyi Shan Mountains in northwestern Fujian Province. It belongs to the oolong family and is famous not only throughout China, but also beyond its borders.

Legends about the origin of the name Big Red Robe

According to a manuscript found in Tian Xing Si Monastery, Da Hong Pao tea got its name and widespread popularity after an event that happened in 1385. Student Ding Xian suffered a heatstroke while going to take exams, and one of the monks of the monastery cured him with tea. As a result, the guy successfully passed the exam and took an honorary position. Then he returned to the monk and gave him his red robe (a symbol of honor and respect), but he, following the traditions of Buddhism, refused the gift. Then Ding Xiang, as a sign of his gratitude, put a red robe on the tea bush that saved his life. Since then, this type of tea has been called the big red robe.

There is another legend according to which the emperor’s mother was cured using the healing properties of tea. As a token of gratitude, the emperor ordered the production of huge red robes to be placed over four tea bushes, the leaves of which were used in the treatment of his mother.

Technology and production

Da Hong Pao is produced using a unique technology:

The raw materials are laid out in a thin layer in the fresh air or in a ventilated area so that the sheet loses some of the moisture and becomes suitable for further processing.
The leaves are gently crushed until the juice is released, this allows you to speed up the fermentation. Then they are allowed to rest and take in oxygen.
The prepared raw materials are sent into a hot cauldron for a few minutes. Roasting stops the oxidation process and the tea retains all the most beneficial substances.
Final drying. The tea is heated in wicker baskets over coals for 24 hours.

The Chinese say that after the final stage of production, tea should be allowed to rest for at least a month, so it will become richer and tastier.

Thanks to this technology, Da Hong Pao is perfectly stored for several years without losing its qualities.

Buying da hongpao is not easy even in China itself. The demand is so great that there are not enough mother bushes of the Great Red Robe and other raw materials are used for production. Due to this, you get a slightly different tea and you will be very surprised when you try the collection from the mother bushes.

Tasting

Color: Da Hong Pao infusion is light brown in color with a golden hue.
Aroma: Deep with a hint of dried fruit.
Taste: tart, from a distance reminiscent of roasted sunflower seeds.
Aftertaste: not long but deep.

Da Hong Pao: effect and beneficial properties

Da Hong Pao is still one of the best natural energy drinks and an excellent healing drink. Used in traditional Chinese medicine and in monasteries.

Besides:

Excellent warmth in cold and damp weather
Tones and increases blood pressure.
Promotes concentration.
Relieves fatigue.
Helps digestion.

How to brew Da Hong Pao

For this oolong, dishes made of clay or porcelain are best suited. Da hong pao perfectly structures and purifies water. But it is still not advisable to use water with chlorine impurities and a high metal content.

To properly brew da hong pao we need:

Heat the water to a temperature of 90 degrees.
Warm the dishes thoroughly.
Use 10-15 grams of tea per 200 ml container.
Rinse the tea with boiling water and you can start brewing.
We add water, wait 5-10 seconds and the drink is ready.
The third brew should be held for 2-3 seconds longer, and each subsequent brew should be held for an additional 10-15 seconds.

You can also brew da hong pao using Lu Yu's method, or rather, boil it. For this:

Take a heat-resistant glass kettle and fill it with water.
For a volume of 1.5 liters. use 25-30 grams of da hong pao.
Soak the tea for 1-2 minutes in cold water.
Bring a kettle of water to almost a boil.
Make a funnel in boiling water and add tea.
After 20-30 seconds, remove the kettle from the heat and let the tea brew for 3-5 minutes.
Pour the resulting broth into a thermos and start drinking tea.

How to brew Da Hong Pao: video

This video shows the process of brewing da hong pao according to a classic Chinese recipe.

Da Hong Pao Production: Video

Video guide to the Ui Mountains, from the Da Hong Pao plantations themselves to the production factory.

We have described the most popular methods of brewing dahongpao, but there are others besides them, which we will publish in the future on our blog.

Have a pleasant and healthy tea party!