Da Hong Pao
Name: Da Hong Pao (Big Red Robe Tea)
Category: Oolong Tea
Origin: Wuyi Mountain, Fujian Province
Shape: Curved bar
Color: Black with brown or dark green, with sand or green, or brown with green
Description: Da Hong Pao is the most famous oolong tea in China. There are seven steps needed to make Da Hong Pao including picking, withering, cooling, making, stir-fry, kneading, baking. The best Da Hong Pao tea leaves come from Da Hong Pao mother tea trees. Da Hong Pao mother tea trees have thousand years of history. There are only six mother trees remaining on the cliff of Wuyi Mountain.
According to the classification in the tea market, Da Hong Pao can be classified into three types: Beidou Da Hong Pao, Qidan Da Hong Pao and Mixed Da Hong Pao.
History: According to legend, the mother of an emperor in the Ming dynasty was cured of an illness by Da Hong Pao. The emperor was so happy that he sent giant red cloth robes to wrap the four bushes from which the tea was produced.
Benefits: Da Hong Pao and other oolong teas can clear mind, reduce fatigue, improve digestion in Chinese medicine. Some studies suggest that oolong tea can lower bad cholesterol levels.
How to prepare Da Hong Pao
Simple Method
Tea Cup: 12oz / 355ml
Temperature: 212 degree Fahrenheit / 100 degree Celsius
Amount: 4 Teaspoons / 5g Tea
Brewing time: 3 - 5 mins
Gongfu Style Brewing Method
Gaiwan: 3.8oz / 110ml
Temperature: 212 degree Fahrenheit / 100 degree Celsius
Amount: 8g Tea
6 steeps: 15s, 25s, 35s, 60s, 100s, 160s
