TAC12: 95USD/unit (Super-grade/ZhengYan Tea)
Name: Da Hong Pao Tea
1unit : 192g (tea)
Safe & Gift Package of 1 unit : about 0.5 kg
Name Dàhóng páo / 大红袍/Big Red Robe
Region Wuyi Mountain, Fujian
Manufacture Wulong (or, Oolong) tea (80% oxidation); most oxidized of the wulong teas (looks like a black tea)
Style Open, crepey leaf
Flavor Deap, rich
Liquor Golden amber
Brewing Brew three/four times at 90°C
Dahongpao is part of the Wuyi Cliff Tea family, a group of Oolong teas collectively ranks in China’s top ten teas. Wuyi Mountain is in Fujian Province, a region famous for its superior Oolong tea. As the name Wuyi Cliff Tea suggests, the tea grows in the cliffs of Wuyi Mountain.
Wuyi Mountain is about 650 meters above sea level. Creeks run through the rocks and cliffs, making it a unique yet accommodating breeding ground for tea. There have been a lot of legends surrounding Dahongpao, partly due to the almost ethereal environment that it grows in. In the cliffs still exist 4 to 6 “mother trees”, i.e. the oldest living Dahongpao trees planted almost 400 years ago. Only a few kilos of tea are harvested from these trees every year, fetching million Renminbi price tags at auctions. The China National Museum also keeps part of the produce to preserve the heritage.
Dà Hóng Páo (大红袍) is an important Wuyi Oolong tea. Legend has it that the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated.
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.
Dahongpao has an intense reddish brown color. The leaves are compact. Once brewed, the liquor is a bright orange color. The aroma lingers long even after the seventh or eighth brew. The most traditional way to enjoy Dahongpao is using small “gongfu” tea cups, i.e. cups so small that the tea is finished in one small sip. These cups help discipline one to savor tea with patience, aka ‘gongfu’. It is believed that only drinking Dahongpao slowly and patiently will one fully appreciate its unique flavors. Dahongpao tastes warm and smooth with a mellow osmanthus flavor.
Chinese Famous Oolong Tea/Da Hong Pao Tea
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