Da hong pao premium. Da hong pao tea - big red robe

19.10.2019

Amazing Da Hong Pao tea came from China. It is there that the tea bushes grow, from which it is possible to produce this drink, which is so valued by tea connoisseurs. Tea is shrouded in legends and beliefs, it demands careful attitude, needs proper preparation. But if you do everything as expected, you can fully enjoy both the taste and the effect.

Interestingly, today it is no longer just tea, but even part of some subcultures. For example, it has become very fashionable among urban rappers, and in general is popular among young people.

To understand what Da Hong Pao is, it is worth getting to know it better.

Da Hong Pao is translated from Chinese as “big red robe”. The tea received this name thanks to an old Chinese legend.

According to legend, many centuries ago, a Chinese student prepared long and carefully for a very important exam, but suddenly fell ill just the day before. Monks from a nearby monastery came to his aid, and they got the young man back on his feet literally in a day, giving him an amazing drink - tea, the bushes of which grew in the vicinity of the monastery.

The young man passed the exam, and the large red robe, which was given to him in honor of this event, was given to the monastery and, in particular, to the very tea bushes that helped him recover. This is how the tea got its name - Da Hong Pao.

In addition, there is another legend, according to which in ancient times the mother of one of the Chinese emperors became seriously ill. Long-term treatment did not give the desired effect, and the patient’s condition continuously worsened. When she was already on the verge of death, one of the monks undertook to heal her and actually did it with the help of tea growing in the vicinity of the monastery. As a token of gratitude, the emperor ordered luxurious black robes to be sewn, with which he decorated the tea bushes, thanks to which his mother was saved.

This tea grows in the Chinese province of Fujian, on the slopes of Wuyi.

Da Hong Pao is a highly fermented tea. Today, there are only 6 real mother bushes from which this amazing variety can be collected; the harvest from them is 400 grams of leaves annually, and all of it is stored in a state storage facility.

However, tea is also available for mere mortals; Da Hong Pao also includes other varieties of tea, which are practically no different from the real thing, except for the leaves. Today it is customary to classify all the rock oolongs from the slopes of Wuyi as Da Hong Pao, which can be bought in special stores.

Production

The most expensive tea is collected from the oldest bushes growing on the slopes of Wuyi. Despite the fact that there are tea plantations in other provinces of China, this particular tea is considered to be of the highest quality.

As a rule, harvesting begins in May. The plants are laid out in the open air for a day so that the moisture partially evaporates. Then the tea falls into special drums, in which the juice is squeezed out of it. The fermentation process begins.

When tea plantation workers notice that fermentation has stopped, the tea is dried by roasting and rolled. After this, sorting begins - the leaves are separated from the stems. Finally, the raw materials are heated over coals - and Da Hong Pao is ready.

How to choose the right Da Hong Pao

When buying tea, it is important not to run into fake tea, of which, unfortunately, there are quite a few. Dyes and flavors are added to teas. Of course, this is no longer real tea; it’s not worth buying.

Therefore, when choosing tea you need to know the following:

- The color of the leaves is quite bright, but has exclusively natural shades.
- Fresh leaves do not crumble in your hands, but if lumps form when rubbed, this is a sure sign that the manufacturing technology has been violated and the tea has not been dried enough.
- If the leaves are very old, they will crumble in your hands, turning into powder. This tea is also not worth buying.
It is also important to know that the tea should be uniform in appearance. This indicates its high quality. The leaves are black, with a greenish or chestnut tint.

Store tea like any other - in a tightly closed container, making sure that there are no foreign odors. It is advisable not to leave the container with tea leaves in bright light; they should be stored in a dark place.

How to brew Da Hong Pao

Every true tea connoisseur should always have a good teapot, strainer, cups and tea on hand. It is these props that will be needed to brew a real Da Hong Pao effect from which it will exceed all expectations.

So, how is Da Hong Pao brewed?

They take settled water, boil it and pour it into a kettle, and then pour it out. This is done so that the kettle warms up.
Pour tea leaves into a teapot and pour boiling water over it. After 5 seconds, pour the infusion into cups to warm them up. This is the first brew, it is not drunk.
Boiling water is poured over the leaves again, and the infusion from the cups is poured onto the teapot. This way the tea becomes stronger and richer, and the leaves are not damaged.
After 10 seconds, you can pour the infusion into the chakhai, and from it into cups. You can use a strainer.
Tea dust may remain on the bottom of the cup. As a rule, it is simply poured out after drinking tea.

Thus, the process of brewing Da Hong Pao is completely simple and even a beginner can do it. If the tea was purchased of high quality and brewed according to the rules, you will be able to obtain tea with a rich aroma with hints of vanilla. As a rule, good tea can be brewed 6-7 times, and each time it will be rich. If after 2-3 brews the taste and aroma begin to disappear, this is a fake.

Taste, aroma and effect of Da Hong Pao

The taste of Da Hong Pao is very rich, somewhat astringent, but at the same time remains soft. Interestingly, each cup has its own special taste, it changes from brew to brew, but is always wonderful. True connoisseurs detect special notes in tea every time, even if the same leaves are brewed.

The aroma of Da Hong Pao is subtle, quite complex, and you can detect notes of vanilla in it. In general, the smell is sweet, tart, thick. In good tea, the aroma does not disappear when the leaves are brewed multiple times, but only changes slightly.

As for the effect that Da Hong Pao can have, everything is very individual. Undoubtedly, Da Hong Pao inserts, but not at all like vodka, coffee or commercially available energy drinks.

In terms of its effect, it can be compared to morning teas, since it incredibly clears the mind and fills with energy, although, again, it is difficult to compare it with coffee, since the effect of Da Hong Pao is vigor and clarity of mind, and not excessive fussiness and activity.

In general, it is very difficult to compare the effect of tea with anything else. Of course, it can be said that some intoxication occurs, but it is precisely tea intoxication, and not alcoholic and especially not drug intoxication. Indeed, pleasant sensations in the body and certain emotions appear, mood and sociability increase.

For those who have never tried Da Hong Pao effect It’s almost impossible to describe him. At the same time, vigor, relaxation, clarity of mind, and a state of peace occur. In order to feel exactly how and to what extent the “red robe” can change consciousness, it is easier to try it once, since it is almost impossible to accurately describe its effect. However, changes in consciousness are very interesting, which is why tea is so popular.

It is also important to note that the effect of tea is very long. If coffee or any illegal stimulants have a quick effect, which then passes just as quickly, then with tea everything is completely different. As a rule, the amazing tea intoxication takes a long time to set in, during leisurely tea drinking, and then continues not only while the person is drinking tea, but much longer.

The environment in which tea drinking takes place is of great importance - the calmer and more peaceful it is, the stronger the effect of tea will be.

Benefits and harms of Da Hong Pao

In Chinese traditional medicine, Da Hong Pao is used very widely and is used to treat huge amount ailments. They are treated by both doctors and monks in the oldest monasteries. An important feature is that for the most complete effect, the onset of that amazing cheerfulness and clarity of consciousness that Da Hong Pao can give, it is necessary to focus on both the brewing process and the tea drinking itself. Then the effect will be simply amazing.

In addition, Da Hong Pao has an excellent tonic effect, can instantly relieve fatigue, normalize blood pressure, and improve immunity. Helps with a huge number of different diseases.

It cannot be said that tea can cause any harm to the body, except in case of abuse, like any other product. It is undesirable to use Chinese tea pregnant and lactating women and young children, as well as in case of heart disease. Otherwise, there are no contraindications, so you can safely drink Da Hong Pao and enjoy its great taste, aroma and amazing effect.

Varieties of Da Hong Pao

Since there are only four real mother bushes left, and all of them are state-owned, as is the harvest that can be obtained from them, it is perhaps impossible to try this particular tea unless it is included in the Forbes list. For example, back in 1972, American President Nixon received 50 grams of the original Da Hong Pao as a gift, the value of this gift was US$250,000.

But you shouldn’t be upset, there are magnificent varieties that originate from the same mother bushes and are in no way inferior to them.

For example, experts highly value Xiao Hong Pao (small red robe), Wu Shui Xian, Wu Qi Lan and others. Essentially this one is the same Da Hong Pao, properties he has absolutely the same ones, so there’s no point in being upset that you won’t be able to try tea from the mother’s bushes.

However, you need to be careful when choosing tea so as not to run into a fake and get disappointment instead of joy. You should only buy tea from trusted sellers who sell truly high-quality products.

Da Hong Pao is a tea belonging to the oolong class, a real pearl, a drink unique in its properties and characteristics. It can be classified as both black tea and green tea; it occupies an intermediate place between these types. Why is it called the red robe, what effect does it have on the body? Let's look at these and many other questions.

Peculiarities

Tea is an affordable and popular drink in many countries. There are so many varieties of it that even a year would not be enough to taste each one. Varieties are classified according to processing method, composition, and place of growth.

Da Hong Pao is a famous Chinese tea, the hero of a huge number of works of literature, cinema, and journalism. There are many legends of the origin of this drink in the literature; historians identify two of the most plausible.

The first legend is about a student who suffered heatstroke. A nearby monk used tea to relieve the symptoms of the stroke. After successfully passing the exam and receiving a high position, the student presented the monk with a large red robe. The Buddhist monk, adhering to the principles of his teaching, refused the gift and dressed the tea bushes in a robe.
According to the second legend, the emperor’s mother fell ill. She was cured with tea. As a sign of gratitude, the ruler dressed the tea bushes in red robes. This is where the name of this unique drink comes from.

Tea connoisseurs highlight a number of features inherent in Da Hong Pao.

The exclusivity of a product of which there is very little in the world. There are only a few mother bushes left. This type of tea is something that the average consumer will not be able to try. The original "big red robe" is grown only in Fujian Province and the Wuyi Mountains. It costs fabulous sums - up to half a million dollars.

What is sold on the market are “followers” grown in the same climate zone. In any case, the tea will be tasty, healthy and inspiring.

The production process includes nine stages, each of which is unique and requires compliance with many conditions. First, the collection occurs (the periods are strictly defined), the branches with the first four leaves are torn off. Then they are dried, but not completely, only until some of the moisture is lost. After this, manual crushing and fermentation occurs. Roasting is the next stage of production. The master must be extremely careful; the leaves are fried within just a few minutes. After frying, the leaves begin to curl, only then are they finally dried. This removes all moisture and complete drying occurs. When the shape is fixed, the craftsmen tear the leaves from the branches and carry out sorting and blending. At the final stage, the resulting raw materials are heated over coals and then packaged.

Multifaceted taste. It has caramel sweetness, fruity sourness, toffee sweetness and vanilla softness. With each brew, the sound changes and a new palette of tastes opens up.
The unusual effect of tea is that it affects a person’s psychological and emotional state, relieves nervous tension, tones, invigorates, gives a feeling of lightness; connoisseurs call this effect “tea intoxication.”
“Red Robe” is a natural antidepressant. It contains the amino acid L-theanine, which, when entering the body, produces the pleasure hormone dopamine.
Gathered several times a year, the autumn and spring harvests are distinguished by their aroma and richness.
There are many related varieties that are similar in taste and not inferior in effect. Xiao Hong Pao and Wuyi Qi Lan are popular. These varieties are more affordable in price and supply. Masters of Chinese tea ceremonies use only oolong, which includes Da Hong Pao.

Characteristics

“Big Red Robe” - oolong, that is, “turquoise tea”, another name is “black dragon”, is a semi-fermented drink that combines the properties of green and black tea. The leaves are only half fermented. The fermentation procedure covers the edges of the leaves, a little of the surface. The inner layer preserves the natural, pristine structure, which ensures a unique aroma and taste.

Experts describe tea in several aspects.

Color. It is painted in several shades at once - from brown and black to green and burgundy. Uniformity of color indicates high quality product. The color of the drink itself varies from dark gold to amber.
Smell. Deep, sweetish, with notes of vanilla. The drink has a consistent aroma. If the smell disappears after the third brew, this will indicate the addition of dyes. After each brewing, the smell may change - at first, the tart aroma is then replaced by a trail of fruity-floral sweetness.
Taste. It does not open immediately, but in several stages. Fans describe it as dense, rich and tart at first, then velvety and sweet.

Action and effect

The uniqueness of the drink is achieved due to the combination of the following nuances: the composition of the tea leaf, growing in a certain climate, in a certain area and collected in a certain period, a complex processing and harvesting process.

According to reviews, the effect of tea is multifaceted. After the third and subsequent cups, you will feel a change in your physical and emotional state:

the world will seem friendly, welcoming and interesting, a feeling of comfort will appear;
pleasant relaxation of the body, smooth movements without loss of precision and direction;
creative attitude, a new approach to problems, ideas on how to solve a difficult situation will appear;
irritation will stop, anger will go away;
relaxation, which will make it easier to communicate even with unfamiliar interlocutors.

“The Big Red Robe” will appeal to those who want to speed up the process of losing weight. The leaves contain polyphenol, which accelerates metabolic processes, causing fat deposits to be broken down faster. Oolong removes harmful substances, reduces negative impact waste and toxins.

Tea works in this direction only in interaction with physical activity and proper nutrition.

Another direction of action of the drink is cardiovascular. Moderate consumption of tea regulates blood pressure and relieves migraines. The next action is a gentle cleansing of the gastrointestinal tract, normalization of intestinal microflora, prevention of caries and gum inflammation.

Da Hong Pao is very popular in home cosmetology. Properly brewed tea is used as a lotion or mask. The product will moisturize the skin, make it velvety, soft, and relieve inflammation.

Da Hong Pao is not just a fashion trend. The drink regulates several systems of the human body. Its use has a positive effect on many organs and reduces the risk of a number of diseases.

How to brew correctly?

For proper brewing you will need the following components and utensils.

Tea. Only fresh product that was stored in airtight packaging in a dark place.
Purified water. Tap water will negate the aroma and taste and ruin the tea ceremony.
Dishes– teapot, teapot, cups made of quality porcelain, clay or glass. Special dishes - chakhai (“cup of justice”) will be an additional element to create the atmosphere, but you can get by with an ordinary mug.
Kitchen thermometer.

Brewing Da Hong Pao is a whole sacrament that needs to be done without haste, peacefully and relaxed. Connoisseurs of tea ceremonies adhere to the following rules for brewing the “red robe”.

Assess the quality of tea. It is better to buy elite tea leaves in specialized stores. A quality product looks like twisted long brown leaves with burgundy and green tints.
A sufficient mass of dry product is seven grams. Scales are used for accuracy.
For successful tea drinking, not only the quality of the brew is important, but also psychological condition. You need to take your mind off the bustle, think about something pleasant, imagine how a wonderful drink is about to be born in your hands.
The water is heated to 90 degrees; a kitchen thermometer will help determine the exact temperature. Do not bring water to a boil.

Preparing dishes. The teapot is rinsed with hot water, and the cups are also warmed up. The procedure is necessary so that the taste of the tea does not deteriorate upon contact with the dishes.
Tea is poured into the teapot. Broken, small leaves and their fragments are laid out on the bottom, and large, folded leaves are placed on top. This sequence will help the tea reveal all its flavors.
The tea leaves are filled with water at a temperature of 85 degrees for 30 seconds, after which every drop is immediately poured out. The first portion of water “awakens” the tea, cleanses it of dust and impurities.
The curled leaves have time to wake up and are ready to fully impart the taste, color and smell of the tea. Now the first brew. The leaves are completely filled with hot water (90 degrees) for 1 minute, the contents are poured into a “cup of justice” (to obtain a uniform brew) and poured into cups.
Good tea can have up to 8 infusions. They also last 1 minute and are poured in the same sequence. Increased brewing time is allowed.

As brewing progresses, there is a change in color and taste properties tea - from dark amber to light gold, from woody taste to fruity sweetness. This indicates the correctness of the ceremony and the subtlety of perception of nuances.

You will learn more about how to properly brew Da Hong Pao tea in the following video.

Masters of tea ceremonies give a special place to Da Hong Pao. You need to drink this tea without haste, enjoying every moment. In order for the ceremony to become multifaceted, “tasty”, and more comfortable, experts give some advice.

Several types of tea can and should be brewed in one ceremony. A good combination is to drink Da Hong Pao after Bai Mao Hou. “The Red Robe” will open up even stronger and more intensely after the “White Haired Monkey.”
Tea ceremonies are held two to three hours after meals.
It is recommended to drink Da Hong Pao in the morning before lunch. This will allow you to fully feel its taste and catch the nuances of its impact on your mood.
Drink abuse can have Negative influence on nervous system and heart. Chinese tea varieties contain psychostimulants, so it is important not to get carried away with them.

Da Hong Pao (translated from Chinese 大红袍) is one of the unforgettable varieties that you return to again and again. Just three sonorous syllables, and you feel the aroma of energetically charged cliff oolong: words are not enough to convey it.

So, let's go on a trip to historical places, look into the corners of ancient temples, on the walls of which the facts of its origin are imprinted, observe the production technology, inhale the caramel aroma of a real Red Robe and learn to determine its quality.

The popularity of the variety has long gone beyond the borders of the Middle Kingdom. It is called Da Hong Pao, Big Red Robe, DHP, Dahongpao, but the meaning remains the same - it does not leave indifferent either connoisseurs and gurus, or those who are far from tea culture.

Da Hong Pao's birthplace is Wuyi Rocks

Historically, Wuyi gives birth to the best varieties Chinese tea. Here shrubs grow in the valleys and cliffs of the mountains.

The Wuyi Mountains reach a height of up to 2 thousand meters, but camellia grows in the space between them: at an altitude of 500-700 m. Here the tea leaf absorbs the thick foggy air: the cloudy fog practically does not leave the cliffs. There are clayey, acidic soils that nourish the bushes and contribute to their high fertility.

Six mother bushes of Dahunpao

Found in the center of the Wuyi Mountains mysterious place, called "Lair of Nine Dragons". It is here, on the rocky ledges, that the mother bushes of the Great Red Robe grow. According to historical facts For many years, only the leaves of these bushes served as raw materials for the famous oolong.

We all know how important climatic conditions shrub growth for a specific variety. Over the centuries, humidity, temperature and other natural factors have formed new varieties of tea camellia.

Only six mother bushes of Da Hong Pao have survived to this day. These are first-generation bushes: tea from their leaves has ceased to be supplied to the foreign market since 2007. But there is good news: in the mid-20th century, cuttings were taken from old trees, giving rise to new shrubs. Although there are not so many of them: much less than is needed to cover the demand for the variety. This is why it is so difficult to find “real” Da Hongpao tea, the ancestor of which is the ancient mother bushes.

Legends of the Red Robe

It's shrouded record number legends and myths. Many of them are similar to each other, but some amaze with the imagination of the author.

Legend about a student

This is one of the most popular legends about the origin of oolong. During the Ming Dynasty, student Ding Xian came to take exams to enter the palace service. The hard road tired him: it was hot and sunny. Having reached the place, the student suffered a heatstroke. It is not difficult to guess what saved him: of course, a medicinal drink presented by one of the monks of the nearby monastery. He restored the strength of the young man: he successfully passed the exam and did not leave his savior without a gift. Having received a good position, he presented the monk with an expensive red robe, on which a Chinese Dragon was depicted. The monk refused such a luxurious gift, and Ding Xian gave them bushes, which brought him back to life. This is how Da Hong Pao got its name, which translates as Big Red Robe.

Emperor's mother

This legend also attributes healing properties to Dahongpao, ranking it among the medicines for the decline of strength. The mother of one of the emperors became seriously ill: not a single doctor could understand the cause of the illness. But one day a miracle happened - merchants with Wuyishan tea arrived at the palace. After the first cup, the woman felt better, and soon she was completely cured. As a token of gratitude, the ruler donated red robes to the merchants, after which Da Hong Pao was named.

Cliff monkeys in red coats

If the previous legends at least somehow resemble the truth, then the myth about monkeys wearing velvet robes and collecting leaves from bushes is completely beyond belief. Apparently, Da Hong Pao is so beautiful that it can carry a person away fairy worlds, in which the fairy tale becomes reality.

Facts about the origin of Da Hong Pao

Folk tales demonstrate great love for Dahongpao, its high value, as well as the rich imagination of the inhabitants of the Middle Kingdom.

Let us turn to the most reliable source - the walls of the Tian Xin Monastery, located in the Wuyi Mountains: all significant tea events have been recorded on them since the distant 9th century.

It is a Buddhist monastery with an ancient history, standing on an ancient stone foundation built during the Tang Dynasty. It was here that Da Hong Pao began to be produced. Here are the recordings from the walls of the temple:

1385 - student Ding Xian, who suffered from heatstroke, was cured by tea given to him by a monk. Having received a position at court, Ding Xian presented his savior with a red robe with images of dragons.

1419 - the monastery received a new name - Tian Xin Yun Le Chan Si. All tea produced began to be called Da Hong Pao.

1685 - a song about Wuyishan tea was written by a monk of the monastery, reflecting the principles of its production.

1855 - 36 tea bushes were donated to Taiwan. (Planted and established on the island, they became the raw material for the production of Du Ding oolong).

It turns out that the myth about the student is closest to the truth.

Production stages

It all starts with collecting the leaves. In the case of raw materials for Dahunpao, everything is very strict: collection takes place only once a year, from May 1 to May 15. At that time the sheet is full vitality, juice and nutrients. Only young branches with four leaves are used.

Subsequent stages:

Withering. This process requires a constant supply to the harvested crop. fresh air. The leaves are laid out in a thin layer outside or in rooms with good ventilation: a few hours are enough for their partial dehydration and softening.
Fermentation. The leaves are crushed manually or in special equipment (drums). Interacting with oxygen, the leaf ferments, acquiring a new shade, becoming even softer.
Roasting. The purpose of this stage is to stop fermentation. Just a few minutes under high heat are enough, and the enzymes are practically destroyed and oxidation stops. At this stage, the final “killing of greens” in tea occurs.
Twisting. The leaves of Da Hong Pao are curled lengthwise.
Drying. Result: complete liquidation moisture, fixation of leaf shape. The result is Mao Cha, raw tea with cuttings.
Cleaning from cuttings. It happens manually.
Hong Bei is the final stage of processing. The leaves are placed in thick wicker baskets and slowly heated over hot coals. The coals are changed periodically, as well as the intensity of heating the tea. It is this stage that determines its grade.

Varieties of Da Hong Pao

“Real” Big Red Robe tea, as we have already found out, is almost impossible to get. This is provided that by “real” we mean the product from the mother or daughter bushes.

However, there are types that are as close as possible to the origins: they are produced from high-quality raw materials using traditional technology.

The first criterion for grading DHP, like other Wuyishan oolongs, is the area where shrubs grow. Based on this, the famous oolong is divided into the following varieties:

Cliffy (“Zhen Yan Cha”). It has that same “cliff melody”. The raw material is leaves from bushes growing in mountain gorges. Previously, there was a sea on the site of the Wuyi Mountains: their structure still retained porosity, a lot of clay, small stone and sand. Under the influence of precipitation, part of the rock settles in the gorges, creating exactly the soil composition ideal for the growth and fertility of camellia. This is a single variety: in its production, leaves from bushes growing in the same area are used. It is rightfully considered the best: alas, it is quite rare.
Half-cliff (“Ban Shan Cha”). Shrubs grow at the base of the mountains (and not in the gorges between them, unlike the cliff). The taste and properties of tea depend on the distance of the bushes from the mountains.
Tea from the outer mountains (“Wai Shan Cha”). It grows in the Wuishan region, but in the valleys, far from the mountains. Typically the finished product is cheap and doesn't have a rocky note to it.

The second principle of classification is the degree of roasting of raw materials. We are talking about the Hong Bei stage, which precisely determines this depth. Depending on the intensity of heating, DHP is distinguished into weak (Qing Xiang), medium and strong (Nong Xiang) roasting.

The third principle is the “purity” of the composition. Most of Da Hong Pao presented on the Russian and Chinese markets are blends. The raw materials for them are leaves from various bushes, often growing far from the mountains. Monosort, in which all the leaves are the same, is much less common: it is very difficult to get, and such tea is expensive.

More often, for the production of Da Hong Pao, crops from the Wuyi Zhou Gui and Shui Xian bushes are used. As a result, one DCP turns out to be completely different from another: after all, each plant uses its own harvest, its own proportions when preparing the blend mixture. Also, cheap, low-grade teas are often sold under the name of the legend. A large number of dust, tea leaves of different shapes and sizes, a weak aroma are signs of a fake.

From dry tea to infusion: the aroma and taste of Dahunpao

The color of the dry leaf and infusion, the aroma and taste of Da Hong Pao, and the effect of drinking tea are determined by the degree of roasting and the quality of the product.

Nong Xiang (medium roast) has a herbaceous, light flavor. The longer the heating, the richer the taste, the more chocolate and caramel notes it contains. Smoke, hints of roasted nuts and sweet spiciness are what a well-roasted oolong is all about. The taste of tea ranges from light to rich, dense, with a sweetish, persistent aftertaste. Each new cup reveals new notes - in it you will find citrus, honey, and the smell of an autumn forest.

How to identify real Da Hong Pao?

Signs of a quality Wuyi:

Identical leaves. By drinking the leaf, it is easy to determine whether the tea is a single-origin tea or a blend. Leaves in a blend different color and size, in single-origin tea - the same.
The color of dry leaves is from light to dark brown (depending on the degree of roasting). The tea leaves are long and have a noticeable longitudinal twist.
Brown but transparent color of the infusion.
After 1-2 brews, green veins appear in the leaves.
Rich aroma and taste with a pleasant velvety aftertaste.

Effect and benefits

In the song “Tea Drinker,” rappers attribute almost a narcotic effect to Da Hong Pao. Good news for fans of “altered states of consciousness”: tea intoxication exists. The bad news: the effect of tea is different than that of psychotropic substances, be it alcohol or something heavier.

Tea affects each organism differently: its effect depends on the current state of the drinker, on where he drinks tea, in what environment. Describing the effect of DHP, many note clarity of mind, calmness, which borders on good spirits, a surge of strength and optimism. The intoxicating effect manifests itself as an instant change in perception: after the first aromatic cup, a wave of energy from the Wuyi cliffs is felt.

Da Hong Pao is rich in vitamins B, E, C, K and microelements: phosphorus, potassium and magnesium, iodine, selenium and others. It not only calms the nervous system, but also compensates for the lack of nutrients.

Brewing

The best teapot for dark oolongs is made of Yixing clay, but the use of porcelain gaiwan is not prohibited. In order for tea drinking to bring maximum benefits, we start by inhaling dry leaves. The aroma is spicy, with a hint of vanilla and candy. The optimal water temperature is 80 degrees. Drain the first brew after a minute. The tea fully opens up after 2-3 brews: its aroma and taste become more intense. We gradually increase the brewing time with each pour. When the leaves turn light green, the aroma loses its brightness.

Drink tea in silence, use special dishes, turn tea drinking into a ritual, and you will feel how your everyday life changes. J

Storage

In a dark place, at room temperature, ideally in a vacuum or tightly packed. An airtight teapot made of porcelain, wood, or clay is suitable. If stored improperly, tea quickly loses its brightness, even if it is a high-quality product.

Unique oolong! It is worth noting that there is nothing like Da Hong Pao - and this uniqueness is appreciated by tea lovers around the world. Its taste characteristics, its health benefits and effects on the body are also worthy of respect.

De kom pau, Dakhom pao, Dekom pao, De hom pau, Dekhen pau, De hom pao - whatever it is called by buyers who are looking for it for the first time. But beginners usually do not dare to buy Da Hong Pao. Personally, I understood its taste only after a couple of years of acquaintance with tea - back in the early 2000s.

This is a highly fermented oolong tea. In this case, fermentation is achieved by keeping the collected tea leaves in air for a long time, during which the tea juice from the crushed leaves is oxidized. When Chinese Da Hong Pao tea is harvested, the leaves are practically not crushed - they rather crumple themselves during the process of transporting the tea to the production premises. Next comes the traditional process of “killing the greens,” in which the leaves are heated at high temperatures in boilers or over coals. After short period After drying the leaves, the frying stage begins. This process accelerates the fermentation processes started in the previous stages. This is a difficult stage, on which the quality of Da Hong Pao largely depends. But it is the entire chain of precisely calibrated actions performed with the tea leaf, including where and how it was collected, that ultimately adds the signature oily aroma and unique taste of black tea. bread crusts the famous real Chinese tea Da Hong Pao.

Origin of Da Hong Pao

The origin of the Da Hong Pao variety goes back to the Tang Dynasty - 7th–9th centuries. It is believed that during a long campaign it was the tea prepared from four bushes that cured the emperor’s sick mother. As a sign of gratitude, the emperor ordered the expensive red capes to be removed from his retinue and covered with them over these four bushes. The price of one such cape could be enough to feed an entire village for a year.

Four bushes, which are more than a thousand years old, have survived to this day. Each year, a small amount of tea is collected from them, which is then sold at auction for tens of thousands of dollars. All other Chinese Da Hong Pao tea is the descendants of those same bushes, grown from their shoots.

Another story about Da Hong Pao is connected with the scandalous American President Richard Nixon, who was given exactly that Da Hong Pao, collected from the original bushes, by the generous Chinese during his visit to the Celestial Empire. Having looked at the black leaves and the unusual aroma, the US President later, already at home, shared with Congress his impressions of this “gift”, complaining that in other countries he was given something that, in his opinion, was worthwhile, but here - some kind of... it's stinking grass. When the Chinese learned about this, they were very offended.

Taste of Da Hong Pao

The black-bluish leaves of dry Da Hong Pao are inconspicuous, like all amazing varieties. They have a heavy, oily aroma that turns into a light, brown-colored drink. When brewing Da Hong Pao over and over again, with each subsequent brew, you can notice a change in taste and aroma from black bread to light floral notes against the background of a rough base of baked chestnut. The aroma is bright and long, one might even say “strong”. The tea may seem strong, but there will be no astringency when drinking it.

How to brew Da Hong Pao?

Da Hong Pao can be brewed either in the traditional way, steeping for 1–2 minutes at a temperature of 75–80 degrees, or in the pouring way: put a little more dry tea - about 1.5–2 teaspoons per 350 ml teapot and, while maintaining brewing, do not more than 5 seconds, pour into bowls.

Da hong pao effect

Da Hong Pao is very beneficial for digestion. Rich in vitamins and microelements, it also helps strengthen blood vessels. “Da hong pao effect” is interesting because in the first half of drinking tea, tea can relax and calm well, and then,on the contrary, it will invigorate and tone. This is warmth spreading throughout the body. But not as “full” as from strong black teas, but rather calming and anti-stress.

The taste is, of course, unique. But if you like the fried taste, you need to try highly fermented oolongs: gaba, oolong in charantia mormodics. We also have a unique "Old Dahun Pao", which happened by accident and will no longer exist.

Tea, which always seems to be in short supply:
Oolong King - Mr. Da Hong Pao.
Just 4 bushes cost millions...
Don't be afraid: our DHP are his clones.
The tea is real, you can see it!
There will be no shame in treating guests.
It is collected tenderly, dried, fried.
Heir to the Legends! (for those who are in the know)

There is a constant debate among tea connoisseurs about which varieties are healthier - black or green. Each of these two types of drink has its own huge advantages and minor disadvantages. But oolongs, which are between green and black teas in terms of fermentation, combine the advantages of both types. They do not cause insomnia, although they act as a tonic. And the best of Chinese oolongs is considered to be “Big Red Robe” tea, or “Da Hong Pao”. In this article we will talk in detail about this variety: about its benefits and possible disadvantages, about the correct brewing of the drink, about the effect it has on the body. What do reviews say about “The Red Robe”?

"Da Hong Pao" in the oolong family

So-called blue teas originated in the Chinese province of Fujian about 400 years ago. When processing, the leaves are not fermented entirely, but only at the edges. This preserves the green richness in the inner layers. The full name of this type of tea is "Ming Bei Wulong", which means "Black Dragon from northern Fujian". A drink made from oolong (or, as it is also called, oolong) retains its freshness and aroma. And its rich taste makes it similar to black teas. Over four centuries, the oolong family has been replenished with new varieties. Now they are grown not only in Fujian, but also in Guangdong and Taiwan. Based on the degree of processing, highly, medium and weakly fermented oolongs are distinguished. But the raw materials from those bushes that grow in the mountains are always more valuable. This is the so-called cliff tea. "Red Robe" refers to this type. In addition, it is grown only in the homeland of oolongs, in Fujian province, or more precisely, on the slopes of the Wuyi Mountains. Raw materials for “Da Hong Pao” are collected only from the “mother bushes” that gave birth to this variety. And the harvest is harvested only once a year - in the first two weeks of May. Only the top four leaves are selected for tea. All this makes “Red Robe” the most valuable, and therefore expensive, variety of oolong.

origin of name

"Da Hong Pao" means "Big Red Robe" in Chinese. There are many legends about the origin of the name in Fujian Province. According to one of them, this type of tea restored the health of the mother of one of the emperors of the Ming dynasty. As a sign of gratitude, the monarch ordered to decorate the bushes from which the leaves for the drink were collected with red robes. Scarlet color in China is a symbol of celebration, honor and respect.

The second legend about the name of the tea variety “Red Robe” (“Da Hong Pao”) was preserved in the archives of the Tian Xin Si Monastery. A certain student named Ding Xian went to the court in 1385 to take the imperial exam there. Since it was summer, the traveler suffered heatstroke. One of the Tian Xin Si monks brewed tea and gave it to the victim to drink. He immediately felt better and continued his journey. Ding Xian successfully passed the exam, received the desired government position and set off on his way back. Driving past the monastery, he decided to thank the monk who saved him and gave him a red robe embroidered with dragons. But the hermit, who had taken vows of abstinence from luxury, refused such a rich offering. Then the official threw a red robe over the tea bush.

Production "Da Hong Pao"

We have already mentioned that the variety has control of origin. Its "terroir" is limited to the Wuyi Mountains in northwestern Fujian Province. The variety is harvested only in the first half of May. Moreover, only the cluster of the first four leaves is removed from the branches of the bush. The harvest is laid out in a thin layer in the shade or in a well-ventilated area. The leaves spend several hours there. When they lose some of the liquid and become soft, a little flaccid, they are carefully kneaded by hand. This is done so that the juice is released and air gets inside the tissues of the tea leaf, which speeds up the oxidation process.

When the desired degree of fermentation is achieved, the raw material is fried for several minutes in a dry kettle. Then the leaves are curled lengthwise and dried again. But this is not Red Robe tea yet. This produces only a semi-finished product. Throughout the summer, deft female hands tear off cuttings and longitudinal veins from dried leaves. And then the raw materials go through a process called Hong Bei. The leaves are placed in wicker baskets and placed over coals for several days. The heat is regulated by a layer of ash. And only after that the tea is packaged.

How to distinguish a fake?

All of the above only substantiates the fact that “Da Hong Pao” is a very expensive variety. The price of Red Robe tea in Russia averages 750 rubles per hundred grams. That is why cheaper oolongs are so often sold under the name “Da Hong Pao”. How to distinguish real elite tea from fakes? The curled leaf of the “Red Robe” should resemble the curved body of a dragon. The color of this oolong is not gray-turquoise, like its other brothers, but greenish-brown and even reddish-brown. You should also focus on the smell of the raw materials. "Big Red Robe" exudes a high, sweet aroma. It is similar to the smell of old aged wine or dried fruits, with exotic spicy notes. It should be noted that “Da Hong Pao” is used in the Chinese tea ceremony Gongfu Cha.

Brewing method

Once upon a time, American President Nixon visited China. During the visit, the distinguished guest was presented with a box of Red Robe tea as a gift. Arriving home, Nixon made tea in the American style - simply pouring boiling water into a cup with dry leaves. And later the president complained to the senators that everywhere he was given something worthwhile and only in China - some kind of hay. The diplomatic scandal was hushed up. Why did we remember this incident? Because if you brew the Big Red Robe the way Nixon did, you'll end up with a really gross drink that tastes like rye bread. How to prepare this oolong correctly? You need to heat the porcelain teapot with boiling water. Pour out the water. Add the tea leaves. Pour boiling water, close the teapot and immediately get rid of the water. It will remove not only dust, but also unwanted taste impurities. And then pour hot water over the tea leaves, but not boiling water. Let it brew for a minute. After this, you can pour the drink into bowls.

The uniqueness of "Da Hong Pao"

Don't rush to throw away the tea leaves! Big Red Robe tea can withstand about ten consecutive pours of hot water. And this should not be done because of savings. Each time you brew, the taste of the tea will change, so that the audience will have the impression that they are enjoying different varieties. The first drink is dark, almost Brown color. Subsequently, it lightens to an amber hue. The same metamorphoses occur with the bouquet. Rye notes give way to the smell of roasted chestnuts, and then light fruity and floral nuances appear. The tart taste of the first drink is almost immediately replaced by endless, velvety sweetness. Export versions of the Big Red Coat are often flavored. But the Chinese themselves believe that such additives only spoil the excellent long-lasting aftertaste of Da Hong Pao.

Tea "Red Robe": properties

The Chinese themselves call this variety “magic nectar.” Let us remember that it appeared, according to legend, as a medicinal drink. And this is not surprising. This oolong contains B vitamins, as well as C, K and E. “Red Robe” is also rich in useful microelements and chemical compounds: tannins, caffeine, polyphenol, manganese, magnesium, iodine, phosphorus, calcium, iron, selenium and zinc. Fluoride in tea strengthens tooth enamel and gums. The drink lowers cholesterol, strengthens the immune system, and helps with colds, bronchitis and sore throats. It is good for heart patients because it breaks up atherosclerotic plaques.

Da Hong Pao also has contraindications. Firstly, you should not use it at night if you do not want to suffer from insomnia. Pregnant and breastfeeding women should keep their consumption of oolong to a minimum. Hypertensive patients and ulcer sufferers should also drink Red Robe with caution. For acute respiratory infections and elevated temperatures, you should also give preference to black varieties of tea. You cannot take Da Hong Pao with medicine.

"Red Robe": the effect of tea for weight loss

This variety of oolong can be an excellent ally in the fight against extra pounds. It normalizes metabolism, accelerates metabolism, and has a mild diuretic effect. In addition, it suppresses appetite. Women sitting on strict diet, are often nervous. The effect of Red Robe tea (Da Hong Pao) is similar to a state of mild euphoria. It calms the nerves and helps cope with stress. For schoolchildren and students, a cup of this oolong will be an ideal start to the day, as the drink clears the mind, strengthens memory, and charges with vivacity and energy. It has an excellent effect on the condition of the skin, hair and nails.