Da Hong Pao– one of the most famous Chinese teas. This tea belongs to the Oolong category and has a very long history, which is surrounded by many legends. Translated from Chinese name This tea sounds like "Big Red Robe". This tea was first produced on Wuyi Mountain in Fujian Province in northern China. Of the four oolongs grown on Mount Wuyi, Da Hong Pao is definitely the most famous. The other three are Ti Luo Han, Baiji Guang and Shui Jin Gui.
Origin of the name
Da Hong Pao is called so because of its interesting story. During the Ming Dynasty, one of Fujian Yuren University's graduates, Ding Hian, went to Beijing to take the royal examinations. As he passed the Wuyi Mountains, he suddenly felt an unbearable pain in his stomach. Suddenly he ran into a Buddhist monk from Tianxin Yongle Temple. The monk took out some Da Hong Pao tea and brewed it. After drinking a cup of tea, the patient’s pain went away. After recovering, Ding Hian returned to thank the monk and took some Da Hong Pao tea with him to Beijing. When he arrived in the capital, he heard that the queen was sick and not a single royal doctor could cure her. He took the kettle and tea and went to the empress. She drank tea and gradually recovered. The emperor was very happy and surprised by the healing properties of tea. After selecting the most beautiful red fabrics from his palace, he sent his subordinates to cover the tea trees to warm them from the cold, and also sent several of his warriors to guard the tea bush. Since then, this tea was supplied almost exclusively to the royal family and was prohibited for private use. That's why this tea was called "Big Red Robe".
History of Da Hong Pao
Before going into the history of this tea, it is very important to outline the situation in the tea world as a whole. During the Yuan Wuyi Dynasty, it was famous for its production of Dragon and Phoenix tea bars, which were sent to the Emperor every year. In those days, people did not drink pure loose leaf tea. Instead, they took the slabs and ground them into powder to make tea. The first emperor of the Ming Dynasty (1368-1644) ordered that only loose leaf tea be sent to him. This revolutionized the entire Wuyi tea industry. The tea farmers of Mount Wuyi united and created a new variety of loose leaf tea, which became Oolong. The three earliest Da Hong Pao tea trees still grow on Wuyi Mountain and are believed to date back to the Song Dynasty (960-1279). These trees still grow leaves, and it is probably from them that .
Tea producers in China
Part of the tea is sent directly to the President of China, and the rest is sold at auctions. The price of leaves is measured in millions of dollars per kilogram. Many cuttings were taken from these trees to create today's Da Hong Pao. The quality of these leaves is graded based on how close they are to the original trees.
Fake tea
Eat large number fake Da Hong Pao teas, especially when it comes to tea from ancient trees. Almost all tea that claims to be from the original trees is fake, so if you are offered real tea from the original trees, stay away from them. It is not that difficult to tell the difference between real and fake tea. Fake teas do not have the rich aroma and taste of the original. When purchasing any tea, it is very important to purchase from a reputable seller who has access to genuine tea producers.
Production area
Da Hong Pao is mainly produced in the Wuyi Mountains, located in the southwest of Fujian Province. This is one of the most famous growing areas for Chinese teas. And the father of tea is considered to be tea growing on the slope of Kulun Ke of Mount Wuyi. His collection no more than 500 grams per year, so the price for it is very high and it is practically not on the market.
Production technology
Harvesting and processing of Da Hong Pao tea is very complex. Every spring, 3-4 packs of new tea are collected. The process of preparing tea includes sun drying, cooling, roasting, primary rubbing, re-roasting, re-pulling, steaming.
Beneficial properties of Da Hong Pao tea
- Improve immunity: Tea can stimulate the proliferation of spleen lymphocytes, which improves the body's immunity.
- Anti-aging: tea contains polyphenols. It improves the overall condition of the blood and also helps in getting rid of free radicals, thereby delaying the aging process of the human body.
- Effect on body weight and beauty: Tea can lower blood lipids, cholesterol and tri-glycerides. It also helps slow the growth of neutral fats.
- Dental care: The fluoride content of tea is 27.3-146.6 ppm. These substances help fight dental diseases.
How to brew
To experience the taste of Da Hong Pao tea, we advise you to do the following: use a small teapot and cups, drink carefully and slowly so that you can fully taste the tea.
Storage of Dahunpao
It is better not to use glass mugs, porcelain teapots, boxes and medical bottles for storing tea, as these containers have some disadvantages: due to their fragility and tenderness, they cannot protect the tea from light or moisture. It is recommended to store the tea in a dry jar or refrigerator for complete protection.
Songs are sung about it, legends are made about it, they search for it in search engines for the query “spicy Chinese teas.” You have to understand that this is all a huge business that the rap industry, led by suppliers, has undertaken to promote. In Russia there are only a few large companies engaged in the supply of high-quality tea from China; all other companies are tinsel or are already their intermediaries.
I myself tried Chinese tea in new year holidays, I liked it so much that I got hooked on it - I started trying different varieties, communicating with knowledgeable people, read a lot about him. First, you need to understand what’s wrong with him. Yes, it inspires, it intoxicates, it changes consciousness - it has its own unusual effect, I call it euphoria.
It is sold in ordinary tea stores, there is nothing prohibited in it. But there is a lot of fakes, dust, that is, empty tea on the shelves. If you ever see or taste real Chinese tea, you will be able to distinguish it by its smell and appearance. I try not to buy it by weight, I avoid Russian producers.
I buy it in a specialized Chinese tea store, in 50 gram bags.
In the store it is stored in a special refrigerator. On the shelves there are jars containing samples. You can smell the tea, look at it, and chew it. Every evening, tea ceremonies are held in this store, where everyone is allowed to try different varieties - this all undoubtedly speaks about the quality of the products.
You will never find real Chinese tea with additives like strawberry, peach, etc. For this in China they would cut off a hand, so if you see such tea, then feel free to leave this place, you will not buy anything good there.
So, let's move on to varieties that cause an unusual effect - Tie Guan Yin, Pu'er, Da Hong Pau.
Tie guan yin– in China it is considered blue-green, for us it is just green. I haven't tried many varieties of this tea because I don't like the flowery taste. The effect of it is very weak, it makes me sleepy after it, so it’s better to drink it at night. The price of real te guan yin starts from 250 rubles. for 50g.
– the most common tea from this series. It can be pressed or loose - they differ in taste. Unlike other teas, it does not deteriorate, but rather becomes even better with age. Therefore, it is specially subjected to aging - artificial or natural. The type of aging does not affect the taste and effect, at least I could not tell the difference. The taste is delicate and pleasant. Pu-erh is never bitter, no matter how you chifir it. The effect, like an energy drink, is very uplifting, you want to move, smile, you feel like yourself. happy man on the ground. Some become very talkative. You shouldn’t mix it with alcohol, it makes you feel very dizzy. I also don’t recommend drinking it at night, you won’t fall asleep. Naturally, the older the pu-erh is, the more expensive it is, the price starts from 120 rubles per 50g.
Da hong pao (big red robe)– oolong. If you don't chifir it, the taste is pleasant. It can be fried, undercooked, or raw. The effect is like a light cigarette. Vision changes, a feeling of lightness, calmness, and love appears. Price from 250 rub. for 50g.
How to brew Chinese tea correctly.
For 100ml. water 2g. tea, that is, approximately 2 teaspoons of tea for a mug of water. Rinse the mugs and teapot with boiling water. Pour tea into the teapot. Pour water heated to 95C into it, so as to cover the tea. Wait half a minute. Drain the water from the teapot. Now you can brew tea. Wait a few minutes - depends on the concentration and the tea. Over time you will understand how long you have to wait. Pour into mugs. The tea leaves should not be left in the water; it can then be used 2-3 more times. Chinese tea is drunk without sugar.
My killer recipe.
It is not customary to mix varieties, so as not to spoil the philosophy of tea. On the advice of a friend, I took a risk and it turned out very well, with an amazing effect. Made for 2 mugs. Brew together 2 teaspoons of da hong pow and 4 teaspoons of pu-erh.
Is Chinese tea harmful?
Chinese tea makes you lose weight, I felt it myself. But in moderation it is even useful. If you abuse it like I did, 10 cups a day, then even regular tea can cause harm.
Enjoy your tea!
Da Hong Pao is the king of the famous five teas native to the Wuyi Mountains of China. This tea is shrouded in legends and is considered the most expensive type of tea in the world. Records of its existence date back to the beginning of the 18th century (Dao Guang era). During the Qing Dynasty, Da Hong Pao was called the "King of Tea". In 1998, the Chinese government put it up for sale for the first time, where it sold to a group of auctioneers for almost $900,000 (from real bushes).
Translated, Da Hong Pao literally means “Big Red Robe.” It is also called “Big Red Robe”, “Scarlet Robe”. What kind of tea is this with imperial roots, how is it useful, what properties does it have and where did it get its name, even tea fans sometimes cannot answer. Read about the legend of Dahunpao tea, its benefits, how to brew it correctly and how it differs from other tea varieties.
Legend about the history of the name Da Hong Pao
There are several versions of the origin of the name of this tea. The first involves a scientist named Yu Ji Ding. This story dates back to 1385. The young scientist went to the imperial palace to take the exam. This exam was at that time the main path to career growth. Unfortunately, he fell ill on the way. At this time, he arrived in the town of Wuyishan, where he stopped, unable to continue his journey further to the capital.
Fortunately, a monk from the Tian Xin Yong Le Temple passed by and gave him a special tea with healing effects, which helped the young scientist continue his journey and get to the exam on time. In the end, he passed it with the best results and was awarded the imperial red robe, which meant high growth in career ladder, the opportunity to occupy the highest positions and getting closer to the emperor.
The scientist was so grateful that he went back to the monk to thank him and ask where he got this tea that healed him and thank him. But the monk did not accept the red robe as a gift, and then the scientist wrapped the tea bushes with a robe as a sign of gratitude. This is how this tea got its name.
But there is another version of the name of this tea. One of the emperor's close associates saw that his mother was in poor condition and gave the emperor his jar of tea.
After the emperor's mother drank it, she felt better and her health gradually improved. The Emperor ordered his servants to visit the tea bushes from which this medicinal tea was collected and made them exclusive to harvest tea for the imperial palace only. He ordered his courtiers to go for tea only in red robes. In order not to take them with them every time, the courtiers hung their robes on the tea bushes.
There is another legend not related to the first two. The tea bushes from which this tea is collected grow in difficult accessible places on the slopes of the mountains where it is difficult for people to reach. Locals trained to collect monkeys. And in order to see them, they wore red clothes. This is where the name dahunpao comes from, which means red robe.
Benefits of Da Hong Pao tea
It is produced in Fujian province. Da Hong Pao has a distinctive taste and aroma. The amber liquid of the brewed tea releases sweet aromas with fruity and woody notes. It has a smoky flavor, but not overpowering. There are also hints of honey aroma.
Tea with a sweet aftertaste. After several small cups, a pleasant floral aroma lingers in the mouth for several minutes. Not many types of tea have this ability.
Da Hong Pao is a traditional oolong. Dark, slightly curled leaves, larger than those of Japanese tea.
IN chemical composition About 400 bioactive compounds have been found for this type of tea, among which it is necessary to highlight:
Vitamins, including vitamin C, K, A and others;
Minerals: magnesium, calcium, zinc, selenium, manganese, phosphorus and others;
Flavonoids;
Polyphenols;
Antioxidants;
This is a small part of the beneficial components of this wonderful drink.
Useful properties of Da Hong Pao
Da Hong Pao is the most expensive tea in the world and the most prestigious in China. Polyphenols, antioxidant compounds, and flavonoids give tea a number of beneficial properties. It contains many important macro and microelements. The benefits of oolong tea have been known for a long time. The best known properties of this category of tea are its effects on the prevention of obesity and its active contribution to weight loss. Therefore, it is quite popular to use as a healthy diet drink that is suitable for every weight loss program. 
Drinking tea drink on a regular basis promotes the breakdown of fat, which means it is not deposited on the waist and other places.
Drinking tea can help:
Accelerate weight loss;
Reduce blood cholesterol levels;
Replenish the body with vitamin C;
Reduce the risk of developing diabetes;
Increase your defenses;
Reduce the risk of developing atherosclerosis;
Normalize blood circulation;
Reduce the risk of developing heart disease;
Slow down premature aging;
Reduce wrinkles and skin pigmentation;
Improve vision;
Normalize digestion;
Relieve stress and ease depression;
Accelerate the treatment of skin diseases such as eczema and skin rashes.
There is some scientific evidence about its ability to influence the growth of cancer cells and the possibility of use as a preventive measure.
Like any tea, it contains caffeine. This substance allows you to quickly stimulate the central nervous system, which increases energy balance, gives strength, improves thinking and helps to concentrate. This tea contains a moderate amount of caffeine, which is released more slowly than the caffeine in coffee. In addition, tea contains L-theanine, an amino acid that has calming properties. Therefore, it can be considered both invigorating and calming.
Caffeine and other substances in tea can help rid the body of lactic acid, uric acid and other harmful substances, as well as relieve swelling caused by heart disease or nephritis.
In addition, caffeine promotes smooth muscle relaxation, which can relieve bronchospasm and improve blood circulation. This is a good drink for bronchial asthma and cough with phlegm.
Polyphenols and tannins in tea inhibit the growth of harmful bacteria, which can be useful for intestinal diseases such as typhoid fever, cholera, enteritis, and dysentery.
This property of tea can be used for ulcers, pimples, skin rashes to reduce inflammation by washing them with strong brewed tea.
Polyphenols and vitamin C play a very important role in blood circulation and prevent atherosclerosis. Therefore, people who drink tea frequently may reduce the incidence of hypertension and coronary artery disease (CHD).
Tea contains fluoride, which has great value to preserve tooth enamel, provides its protective coating, thereby serving as a good prevention of caries.
Tea is also good for the skin. The antioxidants present in this tea counteract the effects of premature aging. Drinking Da Hong Pao tea on a regular basis can help get rid of dark spots, rough skin, even a few wrinkles.
Production of Da Hong Pao tea
This most expensive variety of tea is harvested from mother plants growing on the steep cliffs of the Wuyi Mountains. The most recent tea leaves from these bushes were collected in 2005. Since that time, the Chinese government has taken special protection of the last remaining bushes. Therefore, all the tea that is now sold under this name is collected from plants obtained from cuttings taken from the mother bushes.
Each batch of tea may differ in taste and other parameters, since it greatly depends on the growing conditions and location. But it still meets all the standards of real Da Hong Pao tea, which are tested against tea collected from the original bushes.
The production technology of this tea, which has been developed over many years, is also strictly observed.
Raw materials are collected strictly from May 1 to May 15. The young tops of branches with two or four leaves are plucked. 
The collected tea leaves are placed in the sun or in a well-ventilated area. Within a few hours, the leaves wilt slightly.
Then they are crushed by hand or placed in special drums. This process releases juice, which speeds up the fermentation process of tea leaves.
At this point, the fermentation process ends and the raw materials are sent for roasting.
At this stage, enzymes are destroyed and the oxidation process stops. Fry the leaves in cauldrons for several minutes, stirring constantly.
Then the tea leaves are twisted along the axis. This also distinguishes it from all other teas.
After curling, it is dried to remove any remaining moisture.
The penultimate stage of production of this tea is heating over a fire with charcoal. The raw materials are placed in large wicker baskets and hung over the fire. This is where the drink gets its smoky notes.
And the last stage is packaging and packing. After this, bags of elite tea are sent to a warehouse, from where they are sent to all corners of the world.
How to brew Da Hong Pao tea
To get a delicious aromatic drink, you need to know a few nuances on how to brew it correctly.
You need to brew tea in a small teapot so that you can drink it all at once.
Take 6 grams of tea for 125 ml of water.
The water temperature for brewing is 90-95 degrees.
First, the tea leaves are slightly covered with boiling water for no more than 5-10 seconds, just to moisten them.
Then you need to drain this water and brew tea.
The first brew can be drunk after 15 seconds. The uniqueness of this tea is that it can be brewed up to 4-6 times and each time it will reveal its new bouquet of taste and aroma.
Subsequent brewing should be increased by 5 seconds each time.
Da Hong Pao tea wonderful drink, warming from the inside and making you want to brew it again.
There are many types of tea produced around the mountains. They act as a protective barrier against the influx of cold air from the sea. As a result, the area has a humid climate (80 to 85% humidity) with high level precipitation (average annual 2200 millimeters in the southwest and 3200 millimeters in the north) and fog. At lower altitudes, average annual temperature variations range from 12 to 18 °C.
This area is relatively free of pollution. The Chinese government established its first air quality monitoring station in the area on January 31, 2005.
In 1999, Mount Wuyi was included in the list of objects World Heritage UNESCO, both natural and cultural monument. It is the largest biodiversity protected area in Southeast China.
What kind of Da Hong Pao tea is it, where does it grow and how to brew it correctly
According to the class of tea, “Big Red Robe” belongs to oolong, so when preparing this drink, the rules for brewing oolong are taken as a basis.
Features of brewing Da Hong Pao
To brew this noble drink, it is recommended to use filtered or spring water: ordinary tap water will not work, as it will spoil the taste of even the highest quality tea. The taste and beneficial properties of tea directly depend on the water used to brew this drink. The optimal water temperature is 90°C - 93°C. Under no circumstances should you use boiling water to brew tea leaves: too high a temperature will destroy most of the tea leaves. useful properties oolongDa Hong Pao is usually brewed in a porcelain, clay or glass teapot, or in a gaiwan. It is advisable that the volume of the brewing container be 180-200 ml (it is recommended to take 5-7 g of dry tea for the amount of water). Before brewing, the teapot or gaiwan should be warmed up well: to do this, fill the bowl with hot water and drain it after 40-50 seconds.
Tea brewing process
Brew the “Big Red Robe” 5-7 times. Zero brewing awakens the tea and cleanses it of all sorts of unnecessary impurities that can get into the raw material during tea production and storage. This procedure is performed as follows: dry raw materials are poured with hot water and the tea leaves are immediately drained. This drink does not need to be poured into the sink: it is used to warm tea bowls and Cha Hai.After zero brewing, you should wait 2-3 minutes: during this time the tea leaves will “open” a little. Then Da Hong Pao is poured with hot water, kept for 30-40 seconds and the drink is poured into Cha Hai, and from there the tea is poured into bowls. As a rule, the first infusion is different spicy aroma and mild taste.
The time for subsequent spills is increased by 20-30 seconds. Moreover, after each such brewing, the “Big Red Robe” will appear with new notes of aroma and amazing flavor shades (there will be sweetish notes of vanilla, and a fruity aroma, and the fragrance of flowers, and honey shades). If after the next brew it seems that the drink has become weak, you can try increasing the time of the next brew by 1-2 minutes.
Undoubtedly, with such tea drinking, the energy of Cha Qi tea will pleasantly envelop every cell of the body, relieving stress and giving peace and tranquility.
(medium fermentation). The product name translates to “big red robe”, which is associated with ancient legend Celestial Empire.
In 1358, student Ding Xian felt weak on the way to the imperial examination. On the way, the exhausted student met a monk who brewed him oolong and immediately put him on his feet. The healthy student successfully passed the exam and, as a sign of gratitude, presented the monk with a luxurious red robe. The monk refused the expensive gift, then the student ordered all the tea bushes to be covered with the same red robes, which restored his health.
What do you need to know about the medicinal drink, how to choose, brew and drink Da Hong Pao?
General characteristics
Da Hong Pao belongs to the oolong family. Oolong, also known as “turquoise tea” and “black dragon”, is a semi-fermented drink that occupies an intermediate position between black tea. The fermentation level of ideal oolong is 50%. It is not the entire leaf that is subject to oxidation, but only its edges and a minimal part of the surface - this is precisely the peculiarity of the drink. The inner layer of the oolong leaf retains the natural structure, aroma and taste, which makes the tea unique.
The product combines the properties of green tea - aroma, and black tea - intense taste. There are several subtypes of oolongs, depending on the degree of fermentation, but they are not as valuable. Real oolong is divided into only two varieties: mainland (Chinese) and island (Taiwanese). Tea leaves are grown on mainland plantations. In this area the composition and taste properties tea depends on the weather, ultraviolet radiation And thick fog, which envelops the fields. The most famous varieties of oolong include Tie Guan Yin and Da Hong Pao.
Interesting: the traditional tea ceremony "Guan Fua" recognizes only oolong. The term translates as “the highest tea skill” and indicates the superiority of semi-fermented tea over other drinks.
What you need to know about Da Hong Pao
This is a highly fermented aged tea, which is prepared using special technology from a special variety of tea bush. There are only six mother bushes, from which the history of the drink began 4 centuries ago, in the world. Every year 400 grams of tea leaves are collected from them. The last harvest from the mother bushes was sold more than 10 seasons ago, and their price exceeded half a million dollars. Now the legendary bushes are in a special place, and the harvest that is collected from them is transported to the state storage facility.
Important: real Da Hong Pao is now impossible to find not only in expensive authentic tea shops, but also in the Middle Kingdom itself. If you are offered inexpensive Chinese oolong, then it is nothing more than a fake.
Several years ago, an advertising campaign was created in Wuishan (a Chinese mountain range between Fujian and Jiangxi) to attract tourists and develop the tourism industry. Da Hong Pao was chosen as a unique symbol of the area. The famous tea attracted crowds of tourists who wanted to experience authentic tea ceremonies and learn the real taste of the drink. Local government understood that an endless stream of buyers could seriously affect the market. To avoid trouble, a decree was issued according to which every cliff oolong on the mountain range was considered Da Hong Pao. The tourists did not notice the substitution. Even Chinese tea masters sometimes find it difficult to distinguish Da Hong Pao from Shuixian or, for example, Zhougui. The preparation technology, taste and aroma palette of all three varieties are identical, the main difference lies in the tea leaf.
Real semi-fermented oolong is colored in several shades: brown, green and burgundy. The tea has a rich, deep taste with subtle sweet notes. Each subsequent brew changes not only the taste/aroma, but also the structure of the drink. Rich astringency (but not bitterness) gives way to a light aromatic trail of fruit and floral sweetness. The color of the drink can vary from dark gold to rich amber.
Production specifics
Production is divided into several stages. The first of them is the collection of raw materials. Tea leaves are harvested only once a year, from May 1 to May 15. Each sheet must correspond established requirements and undergoes careful selection by plantation workers. The most valuable are the first branches with 4 leaves that grow on the mother bushes. This product enjoys a special status, and its price is the highest in the tea market. The younger the tea bush and the lower the leaf was located, the lower the cost of the finished product. Particular preference is given to leaves grown on the slopes of Wuyi - raw materials from there are much more expensive than from other provinces.
Interesting: the production of oolong does not have an established procedure. The employee must independently assess the situation and only after the sheet is completely ready proceed to the next stage. Work on a plantation is always intense, complex and requires enormous concentration. A small mistake by one employee can lead to damage to an entire batch of tea and cause significant losses to the manufacturer.
After collection, the raw materials are laid out in thin layers in the open air. As a last resort, use a well-ventilated area. The leaves are left to dry for several hours to get rid of excess moisture and soften the structure. Once the sheets have become soft, you can move on to the next stage of production.
Fermentation
The first stage of fermentation occurs at the beginning of May. The raw materials are loaded into massive rotating drums so that the leaves quickly release juice and fill with oxygen - this will accelerate natural oxidation. In small enterprises they use not drums, but manual labor. Workers continuously knead oolong by hand for several days.
Drying
The tea master determines the degree of fermentation of the leaf and the need for its completion. To stop oxidation, the leaves are sent for frying. They are placed in huge hot cauldrons for several minutes. After frying, fermentation stops, and the raw materials are rolled into miniature strips and finally dried.
Sorting
The third stage of production takes all summer. Workers sort the raw materials - tea leaves are torn from the stems and blended.
Important. Blending or blending is the preparation of a tea mixture according to a special recipe. Using blending, they create unique mixtures with a single taste/aroma palette. Some compositions can contain up to 20 types of tea.
The final stage of production is heating of raw materials and packaging. Oolong is heated over coals to consolidate the result and finally stop fermentation. After this, the tea is packaged in the required containers and sent to distribution points.
Useful properties of the drink
Acceleration of metabolism
The liquid contains polyphenols. They block, which are responsible for the formation of fat in the body. Each cup of oolong speeds up metabolic processes and helps fat break down faster. The effect of drinking tea lasts for several hours, after which the metabolic rate returns to normal.
The Chinese medical journal Integrative Medicine published the results of an experiment on the effects of tea on the human body. A group of subjects drank oolong tea every day for 6 weeks. During the experiment, each participant lost several extra pounds. It is important to note that oolong tea will not help you deal with serious body fat if you exceed your daily calorie intake and avoid physical activity. The drink is just an addition to your workouts and healthy image life that increases results and increases activity levels.
Cosmetic effect
Traditional tea ceremonies recognize the benefits of only three types of tea: white, green and oolong. Da Hong Pao is useful not only for an authentic Chinese evening, but also for cosmetic procedures. It is enough to apply the properly brewed liquid liberally to your face as a tonic or leave it for several hours as a mask. The result is that the Chinese drink minimizes the impact of free radicals and nourishes the skin with moisture and vitamins.
Important: drinking tea internally will also have a beneficial effect on the condition of the skin. The drink harmonizes the internal microflora of the body, which affects the health of the epithelium.
Improved productivity
Oolongs contain a minimal dose, but even it can have a beneficial effect on the human body. A cup of Da Hong Pao will help increase your productivity by 7-10%, which is especially useful before a busy day or workout.
Inner harmony
Oolong triggers a comprehensive internal cleansing of the body. Tea helps eliminate waste/toxins and protects us from the effects of free radicals. The product also regulates blood pressure and blood circulation speed. Regulating blood flow reduces the risk of developing plaques and acts as a kind of prevention of atherosclerosis.
How to choose the right Da Hong Pao
The first thing you need to pay attention to is the age of the oolong. Old tea leaves are instantly ground and turned into powder. To prevent this kind of trouble from happening, choose bright leaves with a dense structure. They should not crumble after your touch. If, when you try to grind the sheet, balls and lumps form on the surface, it is under-dried.
What else to pay attention to when purchasing:
- Smell. Da Hong Pao has a multi-faceted sweet aroma. The notes are clearly perceptible. Constancy of aroma is one of the most important characteristics of fresh tea collection. If after the second or third brew the smell disappears, it means the manufacturer spared money on quality tea and added flavoring to the raw material.
- Hue. The color of oolong is predominantly black interspersed with green, brown and burgundy shades. Remember: the more uniform the color, the better the quality of the raw materials.
- Aroma. The palette of smells of real Da Hong Pao is revealed in several stages. The dense and rich aroma gives way to a soft, velvety and slightly sweet aftertaste.
- Storage method. Raw materials should be stored in an airtight, dark container to protect oolong from ultraviolet radiation and foreign odors.
How to brew and drink the drink
For the tea ceremony we will need:
- special teapot for brewing;
- chahai (an intermediate vessel into which brewed tea is poured before serving to guests);
- cups;
- sieve.
First of all, bring the filtered water to a boil and pour it into the kettle. The only purpose of the liquid is to warm up the kettle. Once the goal is achieved, drain the water and pour 7 grams of Da Hong Pao into a warm teapot and fill it with liquid again. There is no need to drink the first brew. After 5 seconds, the first infusion should be poured into the guests’ cups. The liquid should warm them up and remove accumulated dust.
Drain the liquid again, fill the kettle clean water and infusion from cups. Why re-pour the infusion? To increase the temperature inside the teapot without damaging the structure of the tea leaves. The infusion makes the drink denser and richer, and creates additional tart notes.
After 5 seconds, you need to pour the infusion into the chakhai, and from there pour it into the guests’ cups. Dust that will accumulate at the bottom of the cups must be poured out. Use a sieve to filter raw materials.
High-quality Da Hong Pao can be brewed a maximum of 6-7 times. Focus on the quality, taste and structure of the brew. If by the sixth circle the drink begins to taste bitter or the taste changes dramatically, stop the tea ceremony or take new raw materials. With each filling of the kettle, the brewing time should be increased by 10-20 seconds, but no more.
Important: after drinking tea, it is very important to immediately restore order. Rinse the utensils in water and put them back - this is one of the mandatory rules end of the ritual.