Chinese tea da hongpao(big red robe) - chineseteaart
Chinese Tea Chinese Tea Onsale Da Hong Pao InformationSummary Da Hong PaoDa Hong Pao tea is one of the four most famous Wu Yi rock teas. Among these teas, Da Hong Pao teahas the best reputation, and it’s considered as the highest grade of Chinese Oolong tea. The original DaHong Pao tea is made from the tea plants which grow in a cliff in Wu Yi Mountains. The tea water of DaHong Pao possesses the same delicate fragrance as green tea and is tasted mellow like black tea.Because of the scarce, in Song Dynasty, the Da Hong Pao and the other three famous teas --the Tie LoHan, the White comb and the water beetles were called the Wu Yi four famous firs together .Other names: Big Red RobeThe origin of the nameDa Hong Paoo tea is so called because of an interesting history. In Ming Dynasty Hongwu 18 years(1385), Fujian Juren (a provincial graduate) Ding xian went to Beijing for the imperial examinations.When passed by the Wu yi Mountains, he suddenly got an unbearable pain in the stomach. At this time,he bumped into a buddhist monk from Tianxin Yongle Temple. The monk took out if the scare Da HongPao tea and made a cup of tea for him. After drinking, the pain was missing. Sitting the champion, Dingxian went back to thank the monk and took the Da Hong Pao tea in tin cans back to the capital —Beijing.When he arrived at the capital, he heard the queen was ill and all the imperial doctors had no method tocure. He took out of that pot of tea to the empress. The empress kept drinking and recovered gradually.Hearing these, the emperor was very happy. He awarded a red robe to the tea tree and sent thechampion back to the Kowloon ke to put the robe on the tree. After that, the emperor sent some guardsto look after the trees and pluck the tea leaves. Since then, all the teas were just provided to the royalenjoy and forbidden for private use. It’s said annually the officials sent by the empire wore the red robeand took off it to put on the trees. So we now call it Red robe tea (also Da Hong Pao in Chinese).Production AreaDa Hong Pao tea is mainly produced in Wuyi Mountains located in the southeast of Fujian province.Here is one place of the famous production areas of Chinese teas. And Da Hong Pao grown in the
Chinese Tea Chinese Tea OnsaleKowloon ke’s cliff of Wu yi Mountains is called the parent Da Hong Pao. Its output is less than 500 gramannually. So the price is expensive and it’s not on sale in market generally. Location of Mount Wu yi in ChinaFeaturesThe appearance of Da Hong Pao tea is cable and tight knot. The tightly twisted leaves of Da Hong Paoare greenish brown in color. After infusions, the bright orange tea liquid comes with strong floralfragrance and the leaves are red and green. The most prominent quality of Da Hong Pao is that the tealiquid is full of the sweet smell like Orchids and the smell lasts for a long time. "Rock rhyme" is obvious.Especially, even after 7-8 infusions, the floral fragrance still remains.Processing technology
Chinese Tea Chinese Tea OnsaleThe collection and processing of Da Hong Pao tea are much more sophisticated. Every spring, 3 -4newborn leaf shoots are picked. Through sunning dry, cooling blue, doing green, fried, first rubbing, re -fried, re-rubbing, water baking, toss sorting, cooling, sorting tick, re-baking, re-toss sorting, re-dryingand so on process, the final product teas are made.Brief Health Info1、Improvement on immunity: The tea can improve the CONA to stimulate spleen lymphocyteproliferation response, increasing the bodys resistance.2、Anti-aging: The tea contains tea polyphenols. It can improve the vitality of the whole blood (GSH -PX).It is benefit on clearing the free radicals and reducing body damage. Thereby delay the aging of humanbody.3、Effect on weight and beauty: The tea can reduce the blood lipid, cholesterol and tri -glyceride content.It is also helpful to promote the activity of the pancreatic lipase and inhibit the increase of neutral fat.4、Dental health care: The fluoride content in tea is 27.3-146.6 PPM. The appropriate fluoride canprevent tooth decay and enhance the tenacity.Brewing methodIn order to taste the Da Hong Pao tea well, we advise to follow the process of tasting congou tea, whichis using small pot and cup to drink carefully and slowly, so that you can really feel the flavor of yancha.More info about Brewing method.Quality identificationIt should identify from several areas, such as appearance, liquor color, aroma, taste, brewing numbersand bottom of leaf, in which the aroma and taste are the more important point.Appearance: Dry tea’s shape and color can be used as a reference to quality identification. Usually itsshape is cable, tightly knot and slight twisted. And stale tea owns a gray brown color. If its shape isincomplete cable or the tea is broken, it must be inferior. Besides, the bottom of the leaf can also beused as a reference. It should softly bright and its edge is obviously red.Aroma: the aroma is fresh. After inhalation, deep breathe out from the nose. If you could smell the faintaroma, it proves to be excellent. Cooked flavor (enough roasted) teas are excellent with the smell of fruitaroma and cream aroma. And delicate fragrance (light roasted) teas are excellent with the smell offlower aroma and peach aroma.Taste: when the liquid enters to the mouth, the excellence is sweet, slip and smooth. Reversely, the
Chinese Tea Chinese Tea Onsaleinferiors are bitter, astringent, hemp and acid. The inferior tea liquor is often no texture and weak -tasty.And the severity of the bitter taste is often used to evaluate the level of quality of yancha. The brewingtimes are usually about 8, even some more tim es. There is a statement for the excellent tea “the flavoris left after 7 or 8 infusions and the taste is remaining after 9 or 10 infusions.”High-quality tea should have no apparent bitterness, texture (sticky and consistency in mouth),lubrication, significantly sweet, memorable enough (Beginners are difficult to grasp this characteristics ofthe Rock rhyme).Tea storageDa Hong Pao tea is preferred not to use glass jars, porcelain pots, boxes or medical bottles to preserve.Because these apparatuses have some shortcomings: fragile, pervious to light and not moisture -proof.It’s recommended to use dry jar or refrigerator to protect the tea.More info about Tea storage of Chinese tea.