How to check Da Hong Pao for quality? Da Hong Pao: beneficial properties and effect. Da Hong Pao: customer reviews

19.10.2019

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 heights 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 is shrouded in a record number of 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 medicinal 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 sign 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.

This is a Buddhist monastery with 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 of fresh air to the harvested crop. 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 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, Dahom 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 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 yes hong pao is associated with the scandalous American President R. Nixon, to whom the generous Chinese, during his visit to the Celestial Empire, presented exactly that Da Hong Pao, collected from the original bushes. Having looked at the black leaves and the unusual aroma, the US President later, already at home, shared his impressions of this “gift” with Congress, 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 flavor that makes for a light drink Brown. 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)

Da Hong Pao is a high-grade, highly fermented oolong. Tea grows in China's Wuyi Mountains and is considered one of the most expensive in the world. The drink is famous for its original taste, aroma and effect.

Legends about the origin of the name Da Hong Pao

Translated from Chinese, Da Hong Pao (Chinese: 大红袍, pinyin dàhóngpáo) means “Big Red Robe.” The origin of the name is shrouded in a lot of myths and legends. We present to your attention some of them:

Legend about a student. In the 14th century, one student went to take exams, but suddenly lost consciousness. The monks prepared tea and healed the young man. Soon the young man took a high position, which required him to wear a wide red robe. In gratitude for his salvation, the young man gave the monk the robe he received. However, the minister refused the gift. Then the dignitary covered the tea bushes with a robe, thanks to which he recovered.
The Legend of the Emperor's Mother. The mother of one of the rulers of the Celestial Empire was seriously ill. Even doctors and healers were powerless in the face of the scourge. Then the monks sent unique tea to the palace. After drinking oolong from the Wuyi Mountains, the woman was completely healed. In gratitude for curing his mother, the emperor ordered the tea bushes to be clothed in bright red fabrics to protect the plant from frost.
Romantic legend about maidens. Da Hong Pao has been collected by forever young Tea Maidens for centuries. Girls do not age because they sleep in a special cave. One of the officials accidentally saw the pickers and was struck by their beauty. The man decided to get married at any cost. He followed the beauties and found their cave. The official was so amazed by the innocence of the girls that from that day he protected them, leading strangers away from the cave.
The Legend of the Monkeys. According to one belief, red robes were worn by specially trained monkeys who collected tea in the highlands. Thanks to their bright clothing, the animals could be monitored from afar.

Only the legend about the student turned out to be true. The legend is confirmed by historical records of 1385 of the Wuyishan Monastery of Tian Xin Yun Le Chan Si" (天心永乐禅寺) - "Chan Monastery of Heavenly Heart and Eternal Joy"

History of Da Hong Pao Tea

The recipe for real Da Hong Pao is more than 6 centuries old. After all, the first mention of a drink made from tea leaves from the Wuyi Mountains dates back to 1385. The original name of oolong sounded like Qi Dan. It is believed that this name was associated with the purple-red color of the buds.

However, the history of tea itself is 300 years older than its official name. Indeed, according to the chronicles, tea was renamed Da Hong Pao only in 1419. Soon the drink began to be called “the ancestor of ten thousand teas” and its fame spread throughout China.

The fame of tea has spread through the centuries. In 1974, the great Mao presented a bag with 200 grams of tea to US President Nixon. Such a gift was considered priceless even in those years.

To date, only 6 tea bushes of this variety have survived in the Wuyi Mountains. The place where they grow is called the “Lair of Nine Dragons.” Each year, 400 grams of tea were collected from the mother bushes, which were immediately transferred to the state storage facility. Part of the reserves was sold at annual tea auctions in Hong Kong and Guangzhou.

In 2006, the collection of oolong in the Dragon's Den was stopped. The remains of rare tea are kept in museums and private collections. Therefore, it is not possible to buy Da Hong Pao these days. IN last time the tea was sold at auction in the same 2006 for half a million dollars.

However, the descendants of the 6 sacred bushes exist in the province to this day. According to a special government decree, almost all oolongs, except four varieties, from the Wuyi Mountains can be sold under the Da Hong Pao brand.

Tea growing areas

The legendary tea is grown in the Wuyi Mountains. For cliff oolongs, the specific location where they grow is extremely important. According to this criterion, Da Hong Pao tea is divided into 3 types:

Zhen Yan Cha ("real cliff tea"). Oolong grows in the gorges of the Wuyi Mountains. Fog often forms in these places. This creates the optimal humidity for oolong. Mountain soil rich in minerals is also optimal for the plant. It is this variety that 100% conveys the taste and effect of true Da Hong Pao. However, gorge oolong is the most expensive.
Ban Shan Cha (“half-cliff tea”). Oolong grows at the foot of the mountains. In terms of taste, the drink is quite close to Wuyishan oolongs. The variety is optimal in terms of cost and quality ratio.
Wai Shan Cha ("tea from the outer mountains"). This tea can grow anywhere in Wuyi. The total length of the territory is more than 75 square meters. km. The land in these places is radically different from the mountains. Wai Shan Cha is a blend of several varieties of tea and is the cheapest of the Da Hong Pao oolongs.

Da Hong Pao tea production technology

Oolong from the Wuyi Mountains is also famous for its complex production technology, which includes several stages:

Collection. The harvest is harvested four times a year. In this case, the leaves are cut off along with the stems.
Drying. Next, the raw materials are laid out and partially dried in the sun. Thus, the leaves release excess moisture and become softer.
Withering. Next, the leaves are laid out on bamboo trays indoors. Thus, the level of humidity in the sheet is equalized.
Crushing and fermentation. The raw materials are carefully crushed by hand so that the leaves release juice and oxygen penetrates deep into them. This starts and speeds up fermentation - the fermentation of tea juice. The tea is left in this form for several days.
Roasting. Next, the leaves are heated and fried in cauldrons. During the frying process, fermentation stops and the smell of greenery is removed. As a result, the leaves curl and darken.
Twisting. Next, the leaves are sorted, torn from the stems and twisted lengthwise.
Re-drying. At this stage, the leaves are completely dried.
Sorting and packaging. At the final stage, the leaves are sorted, packaged and sent to shops.

Tea culture in the Wuyi Mountains

The Wuyi Mountains are of particular interest to tourists. After all, the area combines natural beauty with historical and cultural heritage. Tourists are offered hiking, visiting nature reserves, excavations, abandoned monasteries, waterfalls and gorges. The route is not complete without visiting the “Lair of Nine Dragons” with 6 bushes of authentic Da Hong Pao.

However, first of all, the Wuyi region is considered best place to get acquainted with the Chinese tea tradition. Tea ceremonies, festivals and competitions are regularly held in the region. Along the entire route of Wuyi there are shops selling the legendary oolong.

The Wuyi Tea Culture Festival is held annually in the Wuyi Mountains. The event includes exhibitions and tea tastings, and performances by recognized masters of the tea ceremony. Tea competitions are also quite popular, during which judges taste hundreds of varieties of tea and pronounce a verdict, naming the top three winners.

Taste and aroma

They say that the bright taste and deep aroma of Da Hong Pao cannot be described. After all, they shimmer in hundreds various shades. Tea masters tried to determine the leading notes:

Aroma- nutty, chocolatey and spicy. Most masters found subtle notes of vanilla, fruit, toasted nuts and freshness in it. Others identified the smell of dried fruit, old wine or toasted crust of black bread.
Taste- soft caramel and tart at the same time. The astringency is light and pleasant, so the drink is not bitter. Oolong also reveals thick notes of caramel, toffee, vanilla and fruit. As the tea cools, it acquires even greater softness and sweetness, and becomes more fruity in taste.
Aftertaste- soft, tender, at the same time sweetish, spicy and refreshing. The tea seems to envelop and leave behind a lasting aftertaste.

Tea connoisseurs claim that with each brewing, the taste and aroma of Da Hong Pao changes dramatically. This creates the feeling that you are drinking a completely new type of tea.

The effect of drinking Da Hong Pao tea

Da Hong Pao tea is also famous for its effect. After all, the drink simultaneously has several opposite effects. A cup of oolong tea works in 3 stages:

Relaxation. Tea calms, relieves emotional stress and fatigue, completely relaxes the body and mind. Pleasant sensations appear in the body, comparable to mild intoxication.
Toning. Further, the drink invigorates, clears thoughts, makes the mind clear and helps to concentrate. A person experiences a state of mild euphoria, inner elation and inspiration.
Bringing to balance. At the third stage, oolong improves mood and gives a feeling of harmony in the soul and body. The Chinese often use Da Hong Pao as a natural antidepressant.

Relaxation while maintaining clarity of mind and intoxication without fog in the head - this is the main effect of Da Hong Pao. No other drink in the world can cause such sensations.

In addition, Da Hong Pao oolong activates the immune system, lowers cholesterol, improves skin and hair condition, destroys free radicals and slows down aging.

Regardless of the variety, Da Hong Pao is many times superior in quality to regular tea.

Tea "Red Robe"– one of the rarest and most expensive types of drink. Its original name sounds like “Da Hong Pao”, which means “Big Red Robe”. Belongs to medium fermentation oolongs. This tea is produced in Fujian Province. It is famous for its slightly intoxicating effect, which is not comparable to the effect of regular alcohol.

How did tea come about?

Very interesting. There are several legends describing the appearance of the "Big Red Coat". The first legend tells that the tea drink helped cure the emperor’s mother. The grateful ruler gave the tea bushes large red robes, dressed on 4 bushes, where medicinal leaves grew.

The most famous legend says that a certain student suffered from sunstroke. The kind monk got him back on his feet with the help of tea. When the student passed the exams and achieved his goal - a high position, he was presented with a red robe, which is the hallmark of all officials. A recent student was very grateful to the monk and wanted to give him a beautiful red robe decorated with a dragon. But Buddhist traditions did not allow the monk to accept the gift, so the official gave the robe to the tea bushes.

How Red Robe tea is produced

The production of raw materials occurs in several stages:

They collect leaves only once a year at the end of spring - from May 1 to May 15, when the rains have already stopped and the sun is constantly shining. Take only the top 4 leaves along with the cutting;
to rid the leaves of excess moisture, they are laid out in the shade or in a special ventilated room for a couple of hours;
To speed up fermentation, the leaves are gently crushed by hand. At the same time, juice is released, and oxygen enters the structure of the tea. After this procedure, the raw materials are left for fermentation;
To stop fermentation, frying is carried out, lasting only a couple of minutes;
The leaves are rolled lengthwise and dried completely. This allows you to get rid of the remaining moisture and fix the shape of the leaves;
over the course of three summer months, leaves are torn from the cuttings, which are then sorted and blended;
the process ends with slow heating. The raw materials are heated for about 24 hours by placing them in wicker baskets over coal. In this case, it is customary to change the coals several times;
At this point, the production of tea is completed and it is packaged.

Characteristics of Red Robe tea

You can only find positive reviews about this tea, often even rave reviews, it’s so good. Fans of the variety adore it for its richness. With each brew, the taste of the tea changes, which creates the impression that each time you are trying a new variety. It doesn't taste bitter at all. As it cools, the taste becomes even softer and sweeter. The very long, delicate aftertaste is especially appreciated.

The finished drink is dark brown in color. But with repeated brewing, the shade becomes lighter with amber impurities. The leaves themselves can be green, brown or even red-brown in color.

Those who try the drink for the first time will certainly be captivated by its aroma. This smell will remind you of itself for a long time - every time you will dream of feeling this unique aroma again with a subtle note of vanilla and roasted nuts. Some tea lovers claim that “Red Robe” also has several notes of spice. At the same time, the smell, like the taste, changes after each brew.

Beneficial properties of Red Robe tea

It’s not for nothing that this drink is called healing – it has a powerful healing effect. T for the whole body. It contains a whole pantry of microelements: calcium, iodine, iron, tannins, caffeine and many others. Tea is also rich in vitamins B, C, E, D, K, etc.

Both traditional and official medicine note among the positive properties of tea:

improved hair and skin health;
getting rid of extra pounds. Red Robe tea is one of the most powerful drinks for weight loss by absorbing most of the fat entering the body;
strengthening the cardiovascular system, including blood vessels;
cleansing the body of toxic substances, slags and salts of heavy metals;
improvement of the condition of gums and teeth;
counteracting cancer cells.

In addition, the drink also affects the emotional sphere.

How to brew this tea correctly

« Big Red robe“It fully reveals its taste and aroma only if it is brewed correctly. To prepare the drink you need:

prepare in advance the dishes that will be used: teapot, cups;
Rinse the kettle with hot water to warm it up. This is done to improve the taste of the tea;
Boil water and then cool to 85 °C. The maximum temperature should not exceed 90°C - this will kill all the taste and aroma of the tea;
add leaves to the teapot and add water. This is necessary in order to wash off the dust from the leaves and prepare them for “opening”, so the first brew will have to be drained immediately;
Pour water into the kettle again and cover tightly. It is advisable to place a towel on top. The drink will brew for about two minutes;
After this time, you can pour the tea into cups and enjoy your tea.

It is important! You can brew tea up to 5-6 times. Each brew differs from the previous one in richness, aroma and taste.

This variety is one of the rarest in the world. Unfortunately, it is not possible to purchase real Red Robe tea - 4 tea bushes have been stored in famous Museum tea. Naturally, collecting leaves is prohibited. In specialized departments you can find tea leaves offered under the name Da HongPao, but it is a mixture of several varieties grown in Fujian province.

The price for such tea leaves varies from 750 rubles per 100 grams and above. Each manufacturer has its own combination of components, so separate species may vary in taste characteristics.

Da Hong Pao is the most legendary Chinese tea that belongs to the oolong category. The history of the drink is very interesting and shrouded in numerous legends. Translated, its name means “Big Red Robe.” The birthplace of tea is Mount Wuyi, located in Fujian Province in the northern part of China. Mount Wuyi is famous for the oolong teas growing on its slopes - Tie Luo Han, Da Hong Pao, Bai Ji Guan and Shui Jin Gui.

There is more than one legend about how the Chinese drink got its original name. Here are the most common ones. One of the Fujian University students in 1835, on his way to take the imperial exams, felt very unwell, and one of the monks of the Tian Xin Si monastery saved him by treating him to a wonderful drink.

The student successfully passed the exam and received a high position, the distinctive sign of which was wearing a red robe. He wanted to thank the monk and sent him a red robe with a dragon as a gift. The monk, as befits the traditions of Buddhism, refused the offering, and then the former student he saved gave his Red Robe to the tea bushes that had such a miraculous effect.

For a long time, the drink was supplied exclusively to the imperial court, ordinary people he was unavailable.

Production technology

Since ancient times, the Yuan Dynasty was famous for the production of unique teas, which differed from all drinks known in the world in their taste qualities and beneficial properties. Dragon and Phoenix teas were supplied to the imperial palace.

At that time, it was not customary to brew pure loose leaf tea; the tiles were first ground to a powder state and only after that the drink was prepared. By order of Emperor Ming, tea leaves began to be supplied to the court, and it was this event that became revolutionary in the tea industry. Farmers, using a special production technology, invented a unique variety of Chinese tea - oolong. It’s hard to believe, but even today the legendary tea bushes grow on Mount Wuyi - the most expensive in the world.

A unique technology is used to produce Da Hong Pao tea.

After collecting the raw materials, they are laid out on fresh air or in a room with good air circulation. Under such conditions, the tea leaf loses the required amount of moisture, after which the raw material is processed further.
The leaves are crushed until the juice appears in order to activate the fermentation process and fill with oxygen, and leave for a while.
Then the tea leaves are fried in a boiler for several minutes, as a result the oxidation process stops, the raw material retains everything beneficial features.
The last stage is drying. To do this, the leaves are placed in wicker baskets and kept over coals for a certain time.

In order for the properties of Chinese tea to become more rich and vibrant, after drying it is allowed to rest for a month. After this, the shelf life of the drink increases to several years, while all its properties are preserved.

Note: it is very difficult to purchase a natural “Big Red Robe” even in China; the demand for leaves is so great that there are not enough raw materials, and additional components are added to the production technology.

Characteristics

The drink has a rich aroma, which opens up as it brews and resembles the aroma of roasted nuts, mixed with spices and a pleasant smoky note. The flavor range is no less rich - original astringency with a slight sweetish aftertaste. The color of the tea varies depending on the duration and number of brews - when first brewed, the drink is dark chestnut in color with an amber note; with each subsequent brew, the color brightens and the taste acquires fruity notes.

Taste and aftertaste

Compared to other oolongs, the taste of Da Hong Pao is incredibly mild. Having drunk the first bowl, you will feel a rather strong, but velvety taste; after the second cup, a pleasant, warming warmth will spread throughout your body, and a relaxing languor will appear. The Chinese themselves say that one cup of Da Hong Pao can give ten shades of one drink.

To fully enjoy the taste and unique effect of tea, it is important not only to prepare the drink correctly, but also to drink it correctly.

Many note the special effect of the drink, which is reminiscent of intoxication in strength and effect. For people who are trying oolong for the first time, experts recommend stopping after the first tea and listening to the aftertaste, the pleasant sweetish notes that cannot be felt while drinking tea.

The uniqueness of the drink lies not only in its taste, but also in its rich aroma. There are very few teas in the world that can compare with Da Hong Pao. Inhaling the aroma of dry tea leaves, you will feel an irresistible urge to prepare a drink. It is impossible to enjoy the taste of tea if you are in bad mood, are upset about something, but oolong will clear your mind, give you a feeling of peace and tranquility, and clarity of thought.

Beneficial properties of tea

You will be surprised to know how many beneficial substances are contained in tea leaves. More than four hundred different chemical compounds fill the drink not only with amazing taste and aroma, but also with beneficial properties. Da Hong Pao includes:

tannin;
caffeine;
a whole complex of microelements - manganese, calcium, iron, zinc, phosphorus, selenium, iodine, magnesium;
vitamins – groups B, C, K, E, D.

Considering how many chemical components are retained in the tea leaf during brewing, it is not surprising that the drink has a positive complex effect on the human body:

strengthens the walls of blood vessels and gives them elasticity;
the effect of the drink is an excellent prevention of blood clots;
The dietary properties of tea are actively used; it is often included in special systems nutrition aimed at weight correction;
It is believed that tea has an effect that prevents the development of cancer cells;
cleanses the body of toxins;
helps strengthen tooth enamel and hair;
strengthens the immune system;
tea has an anti-aging effect thanks to great content polyphenols.

Note: Da Hong Pao has an individual effect on the body, so its properties cannot be clearly characterized. The only true statement is that this type of oolong tea is distinguished by its power and strength; for four hundred years, monks drank it during meditation.

The most amazing property of the drink is its ability to harmonize thoughts and feelings, influence mood, concentrate attention, relax the mind and give sincere joy. This state is best for leisurely conversation and meditation. To achieve the state of nirvana, just drink Da Hong Pao tea.

photo: depositphotos.com/mandrixta, alezandro