Da Hong Pao tea: properties and rules of brewing. Da Hong Pao tea - elite Chinese tea

Tea Yes Hong Pao- one of the most famous Chinese teas in the world. It is grown and produced in the Wuyishan Mountains of Fujian Province in northern China. This dark oolong is famous for its exorbitant price. Genuine Da Hong Pao from mother bushes is very expensive: up to a million dollars per kilogram. And in China it is considered good tone present such tea as a valuable gift to the most honored guests.

Da Hong Pao tea is a highly fermented oolong tea from the Fujian province of China. Translated into Russian, Da Hong Pao means "Big Red Robe".

This Chinese tea consists of large leaves different shade: dark brown, reddish, sometimes green. When brewed, Da Hong Pao Oolong produces a golden-amber infusion. Stronger tea has a pleasant orange color.

The taste of the infusion is very rich. At first very tart, with each tea leaves it becomes softer, acquiring a fruity sweetness. And after drinking oolong, a velvety honey aftertaste remains in the mouth for a long time.

Tea Big Red Robe has a persistent pleasant aroma, in the rich range of which a nutty smell stands out with barely noticeable notes of vanilla and oriental spices.

Origin legend

There are many legends associated with any famous Chinese tea, and Da Hong Pao is no exception. general rule. The title itself hints at its history. But what red coat are we talking about?
The chronicle of the Tian Xin Si monastery refers us to 1385. A certain student who was to take the imperial exams, on the eve of this crucial event, became very seriously ill. In such a state, there could be no question of successfully passing the test.

But a monk came to the aid of the young man, offering a fragrant infusion of local oolong as a medicine. To his surprise, the student quickly recovered and, having successfully passed the exam, was awarded a high position, the attribute of which was a red robe.

Remembering his miraculous salvation, the young official returned to the walls of the monastery to thank the monk and bring him a red robe decorated with a dragon pattern as a gift. Buddhist humility and modesty did not allow the monk to take on luxurious attire. And then the young man decided to bring a red robe to the tea bushes, which restored his health and strength.

According to another version, the name is associated with the healing of the fatal illness of the mother of the Chinese emperor. As you might guess, Wuyishan Rock Oolong returned her health. The four bushes from which the leaves for the magic elixir were collected were placed under guard, and the area was surrounded by a red cloth. This is how Red Robe tea got its name.

It seems that the legend has a historical basis, since the mother bushes of Da Hong Pao tea still grow in the Wuyishan mountains and are considered a national treasure of China.

Production features

In a strict sense, only the tea for which the leaves are taken from the four mother bushes of Da Hong Pao can be considered genuine Big Red Robe tea. As already mentioned, only a very rich person can afford such tea. But it's not even about money, but about the negligible amount of Da Hong Pao premium produced per year. Last time leaves from the mother bushes were collected in 2006, but the harvest did not go on sale, but was given to National Museum tea.

Da Hong Pao tea bushes in Wuyi Mountains

Knowing about the popularity of the Big Red Robe, the Chinese authorities decided to give the go-ahead to mass production Da Hong Pao. In fact, any oolong tea from the Wuyishan region was given the right to carry this name. Now the famous oolong can be found in online stores for a very modest price.

However, in order to buy a Da Hong Pao close to the original, you should remember some nuances. Firstly, the raw materials for it should be taken from bushes related to the mother ones. Secondly, technology is important.

To obtain high-quality Da Hong Pao that meets all taste and aroma characteristics, you need to go through several stages dictated by the ancient tea tradition.

1. Collection of raw materials. Tea leaves for the future of Da Hong Pao are harvested in the first two weeks of May.
2. Withering process. harvested leaves should give off excess moisture. To do this, the raw material is laid out in a thin layer on outdoors or in a room that is well ventilated. After a few hours, the tea leaf becomes soft and can be further processed.
3. Fermentation. The essence of this stage is to ensure that the leaves secrete juice, under the influence of which, as well as oxygen, the biochemical processing of raw materials begins. The leaves are gently crushed by hand, then placed inside large rotating drums, where they are left for several days. There are no hard deadlines here: the degree of readiness of raw materials is determined by the tea master himself.
4. Roasting the leaves. This stage aims to stop the fermentation processes. To do this, the raw materials are placed in a special boiler and roasted for several minutes.
5. Longitudinal twist. Serves to give the sheet a specific shape.
6. Drying. Its purpose is to, having lost the remnants of moisture, the sheet takes on its final shape.
7. Sorting."Rest" raw materials. During the summer, tea raw materials are allowed to rest, during which time it ripens so that its taste becomes brighter and more saturated. Along the way, farmers separate the leaves from the cuttings.
8. Final roast. Before going on sale, tea passes last stage processing: it is slowly baked over coals, evaporating the remaining moisture.

The nature of the tea depends on the degree and duration of the final baking. A softer variety of tea is called Da Hong Pao Qing Xiang, a stronger, well-baked tea is Da Hong Pao Nong Xiang.

Incidentally, more small leaves, remaining after sorting, also go into action. Of these, the Xiao Hong Pao variety is made - the Small Red Robe.

In addition to the traditional sheet type Da Hong Pao, which can be found commercially and pressed, for example, in the form of a tile, also produces Da Hong Pao, similar to pu-erh pancakes. But such tea is experimental in nature and is designed for an amateur.

Beneficial features

In the legends about the origin of Da Hong Pao, the emphasis is on his beneficial features. Thanks to them, oolong went down in history and acquired world fame. Nowadays, tea is rarely perceived as a medicine, but there is no doubt about the preventive benefits. So, the benefits of Da Hong Pao are as follows:

• Tea contains more than 400 kinds useful substances, each has a beneficial effect on health: vitamins, trace elements, polyphenols, caffeine and tannin.
• Tea helps to cleanse the body as a whole. It helps to remove toxins, toxins and even heavy metals.
• Regular use of Da Hong Pao strengthens the cardiovascular system. The walls of blood vessels acquire elasticity, become stronger. This reduces the load on the heart, normalizes blood pressure.
• The Big Red Robe is a great help if you decide to lose excess weight. It contains chemical compounds help burn fat.
• Oolong has a strengthening effect on tooth enamel and gums. Similarly, tea affects the health of hair and nails.
• Many experts claim that tea slows down the aging process and actively counteracts the formation of cancer cells. Da Hong Pao can also be called a powerful natural immunostimulant.
• Tea infusion can be used as a cosmetic product for facial skin care.

The psychological effect of Da Hong Pao tea deserves special mention. Sometimes it is called tea intoxication, but such a term is not entirely appropriate. After drinking tea, relaxation spreads through the body, and the mood becomes upbeat. But unlike alcohol, tea makes the mind clear and sober. The person becomes more attentive and focused. It would be more correct to say that Da Hong Pao causes a state close to meditation, and not intoxication.

Contraindications

Despite the beneficial properties of Da Hong Pao tea, there are a number of contraindications for it. First of all, the restrictions apply to pregnant women and nursing mothers.

It is highly recommended not to drink this tea for people suffering from severe forms of viral infections.
But there is one important point which concerns everyone. Due to the high caffeine content, this type of tea should not be abused. Otherwise, you are guaranteed to earn insomnia.

How to Brew Da Hong Pao Tea Properly

Considering high price product of the Big Red Robe, it would be unwise to turn an exquisite tea into a completely ordinary drink. Therefore, it is very important to know how to brew Da Hong Pao. It is better to turn to Chinese customs, because in the homeland of oolong they know how to properly brew Da Hong Pao tea.

You will need clean, preferably spring water and a set of tea utensils: porcelain gaiwan, chahai and bowls.

Any dark oolong is brewed at a temperature close to boiling - 90-95 degrees. A well-done Big Red Robe can also be brewed with boiling water.

Before drinking tea, all dishes must be warmed up by rinsing hot water. Then dry tea leaves are placed in the gaiwan. The amount is taken at the rate of 3-6 grams per 200 ml of water, the exact weight depends on the desired strength of the infusion. Then the gaiwan is filled with hot water, which is immediately drained. This is done to wash the leaf of dust, after which you can start brewing tea.

Water is poured into a gaiwan with tea, covered with a lid and allowed to infuse for 1-2 minutes, after which the liquid is poured into a chahay - a “vessel of justice”, which serves to evenly mix the infusion. And already from the chahai, tea is poured into bowls. The Da Hong Pao brewing procedure can be repeated 5-7 times. With each infusion, the taste and aroma of the tea will change slightly.

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

So, let's go on a journey through 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, breathe in the caramel aroma of a real Red Robe and learn how to determine its quality.

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

Homeland of Da Hong Pao - Wuyishan cliffs

Historically, Wuyishan produces the finest varieties of Chinese tea. Here shrubs grow in the valleys and cliffs of the mountains.

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

Six Dahongpao Mother Bushes

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

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

Only six mother bushes of Da Hong Pao have survived to this day. These are the first generation bushes: tea from their leaves has ceased to enter the foreign market since 2007. But there is good news: in the middle of the 20th century, cuttings were taken from old trees, which gave birth to new shrubs. Although there are not so many of them: much less than is needed in order to cover the demand for a variety. That is why it is so difficult to find the "real" Dahongpao tea, whose ancestor 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 author's imagination.

The legend of the student

This is one of the most popular legends about the origin of oolong tea. During the Ming Dynasty, student Ding Xian came to take the exams to enter the palace service. The hard road tired him: it was hot and sunny. Upon reaching the place, the student received a heat stroke. It is not difficult to guess what saved him: of course, a healing drink presented by one of the monks of a nearby monastery. He returned strength to 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 was depicted a Chinese Dragon. The monk refused such a luxurious gift, and Ding Xian threw bushes on them, which brought him back to life. So Da Hong Pao got its name, which translates as Big Red Robe.

Emperor's mother

This legend also prescribes Dahongpao healing properties, attributing it to the rank of drugs 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 whom Da Hong Pao was named.

Rock monkeys in red coats

If the previous legends are at least somehow like the truth, then the myth of monkeys wearing velvet robes and collecting leaves from bushes does not fit at all. Apparently, Da Hong Pao is so beautiful that he can carry a person into fairy worlds in which the fairy tale becomes reality.

Facts about the origin of Da Hong Pao

Folk tales show great love for Dahongpao, his 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 Wuyishan Mountains: since the distant 9th century, all significant tea events have been recorded on them.

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

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

1419 - the monastery received a new name - Tian Xin Yun Le Chan Si. All tea produced was 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 settled 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 the assembly of leaves. In the case of raw materials for Dahongpao, everything is very strict: the collection takes place only once a year, from May 1 to May 15. At that time, the leaf is full of vitality, juice and nutrients. Only young branches with four leaves are used.

Next steps:

1. Drying. This process requires a constant supply of harvested fresh air. The leaves are laid out in a thin layer on the street or in rooms with good ventilation: a few hours are enough for their partial dehydration and softening.
2. Fermentation. The leaves are crumpled by hand or in special equipment (drums). Interacting with oxygen, the leaf is fermented, acquiring new shade becoming even softer.
3. Roasting. The purpose of the stage is to stop fermentation. Just a few minutes under high heat is enough, and the enzymes are practically destroyed, the oxidation stops. At this stage, the final “killing of greens” in tea takes place.
4. Twisting. The leaves of Da Hong Pao are twisted lengthwise.
5. Drying. Result: complete elimination of moisture, fixation of the leaf shape. The output is Mao Cha, raw tea with cuttings.
6. Cuttings cleaning. Happens manually.
7. Hong Bei is the final stage of processing. The leaves are placed in thick wicker baskets and slowly heated over hot coals. Periodically, the coals change, 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 a product from the parent or child bushes.

Nevertheless, there are species 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:

• Cliff ("Zhen Yan Cha"). It has that same "rocky melody". The raw materials are leaves from shrubs growing in mountain gorges. Previously, there was a sea on the site of the Wuyishan 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 that is ideal for the growth and fertility of the camellia. This is a mono-sort: in its production, leaves from bushes growing in the same area are used. By right, it is considered the best: alas, it is quite rare.
• Semi-cliffed ("Ban Shan Cha"). Shrubs grow at the base of mountains (and not in the gorges between them, unlike cliffs). 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 Wuyishan region, but in the valleys, far from the highlands. As a rule, the finished product is cheap, it does not have a rocky note.

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

The third principle is the "purity" of the composition. Most of the Da Hong Pao presented on the Russian and Chinese markets are blends. The raw materials for them are leaves with different shrubs, often growing in remoteness from the mountains. A monosort, in which all the leaves are the same, is much less common: it is very difficult to get it, but such tea is expensive.

More often, for the production of Da Hong Pao, they use the harvest from the bushes of Wuyi Rou Gui and Shui Xian. As a result, one DCP turns out to be completely different from the other: after all, each plant uses its own crop, its own proportions when compiling a blend mixture. Also, under the name of the legend, cheap, low-grade teas are often sold. A large amount 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 Dahongpao

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

Nong Xiang (low roast) has a grassy, ​​light taste. The longer the heating, the richer the taste, the more chocolate and caramel notes in it. Smoke, hints of roasted nuts, and sweet spiciness are all about well-roasted oolong. The taste of tea is 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 the real Da hong pao?

Signs of quality wuyishan:

• Same leaves. It is easy to determine if the tea belongs to a mono-sort or a blend by a leaf that has been drunk. In a blend of leaves different color and size, in monosortovy tea - the same.
• The color of dry leaves is from light to dark brown (depending on the degree of roasting). Tea leaves are long, longitudinal twist is noticeable.
• Brown, but transparent color of the infusion.
• After 1-2 brews, green veins appear in the leaves.
• Intense aroma and taste with a pleasant velvety aftertaste.

Effect and benefit

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

Tea has a different effect on each organism: 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 the 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 fragrant cup, a wave of energy from the Wuyishan cliffs is felt.

Da Hong Pao is rich in B, E, C, K vitamins 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 dark oolong teapot is made from Yixing clay, but porcelain gaiwan is not forbidden. To maximize the benefits of tea drinking, we start by inhaling dry leaves. The aroma is spicy, with hints of vanilla and candy. Optimum temperature water - 80 degrees. We drain the first brew in a minute. Tea is fully revealed on 2-3 tea leaves: its aroma and taste become more intense. We gradually increase the brewing time with each strait. When the leaves turn a light green color, the aroma loses its brightness.

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

Storage

AT dark place, at room temperature, ideally under vacuum or tightly packed. A sealed caddy made of porcelain, wood, clay is suitable. With improper storage, tea quickly loses its brightness, even if it is a quality product.

How to brew:

90C, 300 ml.
filtered

Time

30 sec. - 1 minute.

Quantity

2-3 teaspoons, 8 gr.

When to drink

Any time of the day

tea leaves

Up to 7 times

Chinese name: 大红袍.
Region of origin: China, Wuyishan, Fujian Province.
plantation height: 800 m above sea level.
Other names: Big Red Robe, Scarlet Robe, Dahongpao, Da Hong Tea

Chinese tea Da Hong Pao (Big Red Robe) is the king of five famous teas from the Wu Wu Mountains in China, a truly legendary tea. It traces its history back to the beginning of the 18th century (the era of Dao Guang). During the Qing Dynasty, Da Hong Pao was rightly called the "King of Tea". In 1998, the Chinese government put it up for sale for the first time, and the tea was sold to a group of auctioneers for nearly $900,000. Da Hong Pao, which means "Big Red Robe", is a rare oolong tea from the Wuyishan region in China's Fujian province. Oolongs from the Wu Wu Mountains grow among mountain boulders, making it very difficult to grow. This tea is highly valued for its "mountain taste" and only real tea from the Wu Wu Mountains, not tea from the nearby highlands, will have this unique taste.

Tea sommelier's comment

If you are looking for a new taste experience, then Chinese tea Big Red Robe, which comes from the Ming Dynasty, will delight you with a truly royal taste. A fully brewed drink with a deep, nutty and floral finish combined with amazing health benefits! Da Hong Pao is considered one of the mountain teas. Produced in Fujian, China, grown in soil rich in manganese, magnesium and potassium, it is highly respected by tea connoisseurs around the world for its unique taste and health benefits.

History of Da Hong Pao Tea

According to legend, the mother of the Ming Dynasty emperor was cured of her illness with tea, and the emperor granted large red robes to dress the four tea bushes that produced the leaves for the medicine. It is believed that three of these bushes survived and still produce leaves for tea. Less than 1 kilogram of tea was harvested from these plants each year, some of which was requisitioned by the Chinese government. Since 2005, part of the stock of this tea has been auctioned off with an initial selling price of 4,000 yuan per 100 grams, but the price often reaches tens of thousands to millions of dollars per kilogram.

Da Hong Pao tea was over a hundred years old and became a real treasure. Six huge tea bushes are protected at the national level. The spring harvest permit was canceled in 2006. Currently in use asexual reproduction, thanks to which hundreds of hectares of land are covered with tea bushes that have identical qualities to the original plants.

Collection and production of tea

The adventures of this Chinese oolong tea begin in late spring with the first harvest, followed by smaller harvests in the fall. Only buds with three or four mature leaves will be chosen to start the magical process. The leaves are first dried indoors or sometimes outdoors to speed up the drying process.

After that, they are laid out on bamboo tables and turned over by hand. Next, they are gently shaken, pressed by hand and fired to stop the oxidation process. This tea is semi-fermented, reaching only 40% oxidation. Finally, the leaves are rolled and heated several times to finally create the Big Red Robe, which is made up of long, twisted green-chestnut shoots. This drink is rarely found on the open market, mostly reserved for honored guests in China. Less than a kilo of tea is harvested each year from these original tea bushes, so don't be surprised by the price when buying tea, as it's quite expensive!

When you drink Da Hong Pao (Big Red Robe), you are not just enjoying an amazing unique drink. You can also enjoy the benefits of tea. See how oolong can help revitalize your body and mind.

Properties and benefits of red robe tea

Wu Mountain tea is rich in polyphenols, which are natural antioxidants. Many signs of aging include dark spots, roughness of the skin, wrinkles - people report a decrease in these symptoms with regular consumption of tea. Typically, a cup of genuine tea contains 20 to 40 mg. polyphenols. This is more than most vegetables, which are considered foods high in antioxidants, contain. There are several varieties of oolong tea, but most of them have the same health and weight loss properties that help in preventing or eliminating the signs of aging.

How to Brew This Chinese Oolong

As you can see, drinking this tea on a daily basis can provide you and your loved ones with many important health benefits.

To fully enjoy the taste and benefits of tea, you must prepare it properly. We'll show you how to do it:

If possible, prepare tea in a Yixing clay teapot to allow the tea to release its fragrant aroma. These special teapots are not only works of art, but over time they begin to absorb the taste and aroma of the tea brewed in them, making each subsequent brew even more exquisite.

Does it "insert" Puer tea? The effect of Puerh tea, Tie Guan Yin, Da Hong Pao

AT recent times among young people, the topic of the impact of Chinese tea on consciousness is relevant. There are many different opinions on this score, but the general trend promoted in society is as follows: a certain type of Chinese tea (Puer, Tie Guan Yin, Da Hong Pao) “inserts”, “pret”, "pins", "relaxes","causes intoxication", in general, has a pronounced narcotic effect.

How true and true is this? Is this a rumor or is there some truth in it? We decided to thoroughly understand this issue, this is what our article is about, let's look at it in order.

And let's take the song as a basis "Tea Drinker" popular rappers Basta and Gufa ...

It's not a drug, he's not rushing,
Well, yes, but tea is different
There are dangerous varieties
I made the top three for some reasons
And I decided to draw some parallels ...

3rd place: Puer

First of all, pu-erh has a pronounced tonic effect. This effect can be compared with a light narcotic, but still it is tea, so in moderation it has a beneficial effect on the entire body.

Puer has a direct effect on the body. If you describe the effect of pu-erh in one word, then we can say that you become from it: "wound up", "excited", "wound up". Pu-erh is very good to use before sports training, before exams, for drivers during a long journey. From a real high-quality Pu-erh tea, the effect cannot be confused with any other.

The main effects of good and high-quality Pu-erh tea:

• Tones, invigorates, reduces drowsiness,
• Clears the mind, makes the mind clear,
• Calms the spirit, helps to control oneself, focus,
• Improves digestion and metabolism in the body,
• Sobering, makes the eye keen and clear,
• Has many medicinal properties, it is one of the most medicinal teas in the world.

How to brew pu-erh:

When brewing pu-erh, the water used is of great importance, it is better if it is spring or soft, purified. Shu (black) pu-erh should be brewed with boiling water at 95-100 ° C, you can even boil it a little. Young Shen (green) Pu-erh should be brewed at a temperature of 80-90 °C. The first infusion must be drained, then the tea is infused for about 3 minutes.

The effect of pu-erh also depends on the time of infusion. The longer the tea is infused, the stronger its tonic properties. Pu-erh can be brewed in a thermos and drunk for several hours. It perfectly retains the temperature and all its properties.

Puer flavor:

Shu (black) pu-erh has a specific earthy flavor, can be with hints of prunes, combine fruity or nutty notes. Shen (green) pu-erh - more tart in taste and more reminiscent of.

In high-quality Pu-erh there should be no bitterness (or it should disappear quickly), it should easily and gently pass down the throat, warming and soothing. The longer the pu-erh is stored, the softer its taste becomes. Starting from 3 years of aging, pu-erh becomes for consumption.

Aftertaste:

Depending on the variety, the aftertaste of pu-erh is sweetish, full, pleasant and quite long.

2nd place: Tie Guan Yin

A real high-quality Te Kuan Yin calms and pacifies, leads the soul and body to harmony. Tie Guan Yin belongs to turquoise teas, has an exceptionally bright and multifaceted floral aroma and taste.

Physical sensations are enhanced by organoleptics (Method for determining product quality indicators based on the analysis of the perceptions of the sense organs - sight, smell, hearing, touch, taste). Therefore, you can enter into a kind of euphoria from the harmonious perception of this tea. These are not just words - with the right brewing, you can really feel it pretty quickly.

Tie Guan Yin has a beneficial effect on the general well-being of a person. This tea improves mood, gives vitality and energy, helps creative people find inspiration. Ideal for communicating with friends, makes the conversation pleasant and sincere, tunes in to a common wave and brings people together.

Ideally, it should be brewed using the Gongfu Cha (Superior Tea-Drinking Mastery) method, which is how oolongs should be brewed. Can be brewed in the usual way: at a temperature of 80-90 °C. Water should be spring or soft, purified. The first infusion must be drained, then the tea is infused for about 2 minutes, the number of brews is up to 5-7 times. Tie Guan Yin should not be infused for a long time, as it may lose its taste and properties.

Tie Quan Yin is ideal for communication. If you invite a few close friends for a couple of teapots of Te Guan Yin tea, the conversation will flow easily, sincerely, openly and naturally. This tea is able to create special atmosphere in which all participants of the tea party are immersed.

The apotheosis of tea drinking can be a kind of euphoria that all participants in the tea ceremony will feel. For best effect tea drinking should be held in a room isolated from extraneous noise, with subdued light and light pleasant music.

Taste of Tie Guan Yin tea:

Rich, slightly sweet, honey, with pronounced floral notes. The taste of Tie Guan Yin tea can vary from cup to cup, from tart and rich to light, barely perceptible.

Aftertaste:

Fresh, bright, extraordinarily long lasting with floral undertones.

1st place: Da Hong Pao

In the production of Da Hong Pao tea, fermentation is longer than that of Tie Guan Yin tea, so its taste can be described as full, rich, honey. Its effect is similar to Tie Guan Yin tea, but slightly longer in duration.

Da Hong Pao has a relaxing effect, it will warm you from the inside and let you feel the comfort of the environment. Tea perfectly improves mood, promotes harmonious communication in the company of friends, sets you on the same wavelength.

Da Hong Pao gives a very interesting state and allows you to feel exactly “tea intoxication”, which is unlike anything else. The Big Red Robe makes the mind clear and sober, relieves emotional tension, allows you to feel pleasant spreading sensations throughout the body.

Da Hong Pao tea is one of the most famous Chinese teas. A huge number of articles, books have been written about him, a lot of films and video reports have been shot. We have collected the most important things about DCP here:

1. Not enough original Da Hong Pao tea. Very little. So small that you will never be able to try it, unless, of course, you are on the Forbes list of the richest people in the world. The original Da Hong Pao is grown on only 4 bushes, in the northwest of Fujian, in the Wuyi mountains. In 1972, US President Richard Nixon received 50 grams of real Da Hong Pao as a gift, which would cost $250,000 at the current exchange rate.

2. What is sold in China under the name Da Hong Pao are “descendants” who trace their pedigree from mother bushes and are grown in the same climate zone. Do not be discouraged, even if the Da Hong Pao you bought is not of purebred blood, it is still a wonderful, tasty, healthy and inspiring tea.

3. Da Hong Pao means Big Red Robe in Chinese. There are many variations of the legend about the origin of this name. Here is one of them:
On one memorable day in 1385, Din Xian went to take the imperial exams. The day was incredibly hot, and as he passed the monastery, he suddenly felt unwell and lost consciousness. Fortunately, a monk from Tien Xing Si was nearby, who gave the traveler Da Hong Pao a drink. The tea is medicinal. The young man quickly recovered from the blow, successfully passed the exams for a high position and received a red robe with the image of a dragon for this. Ding Xian was a grateful person, so he first of all decided to give a robe to the monk who saved him. But he refused the gift, because. was a Buddhist. Then Ding Xian gave his Red Robe to the Da Hong Pao bushes.

4. Da Hong Pao is a Chinese cliff tea, which is produced in the northwest of Fujian province, in the Wuyi mountains. Belongs to the class of oolongs of strong fermentation. To prepare Da Hong Pao, the tea leaves are rolled by hand or by machine, so that the tea leaf remains long, slightly curled in length. The tea is then roasted in mesh baskets over the hearth (or in a special oven). In such tea, the leaf darkens, its color varies from dark green to brown and reddish brown.

5. One of the most controversial teas. It is impossible to say for sure about the taste of Da Hong Pao. Someone feels caramel notes in it, someone says that the taste of Da Hong Pao has fruity tones. You can find the taste of toffee and vanilla in it. And this is also true. Da Hong Pao is an amazing combination of flavor hints. And everyone will surely find something for themselves there.

6. Da hong pao effect. Da Hong Pao gained the greatest popularity due to his ability to influence the psycho-emotional state. Known so-called dahongpao effect, contributing to the removal of nervous tension, combining this with a mild tonic effect. And to put it quite simply, Dahongpao tea is stronger than other Chinese teas, causing tea intoxication.

7. Famous rappers contributed to the popularity of Da Hong Pao in Russia, especially among young people. Basta and Guf. Here is an excerpt from their sensational song PE:

“So, the first line of my hit parade
I boldly give a big red robe.
That's what I like, it's Da Hong Pao"

8. How to brew Da Hong Pao? Exists many options for brewing Da Hong Pao, here is one of them:
For 150 ml of water, take a small pinch of tea. Boil the water, but don't let it boil. As soon as large bubbles appear at the top, turn off or remove from heat. The brewing temperature is about 95 degrees, so after boiling, wait about a minute. Pour water into the vessel where the tea is already. Close the lid and simmer for 10 minutes. Drain the infusion into another cup, for this it is better to use a strainer. The tea is ready, enjoy the taste and aroma of freshly brewed tea.

9. Da Hong Pao tea is harvested four times a year, but autumn varieties are considered the most fragrant and rich in taste.

10. The demand for Da Hong Pao tea is always higher than the supply. Don't bother looking for him. He has many relatives who are close in taste, and in their usefulness and strength of psycho-emotional impact are not inferior, and in some ways even superior to Da Hong Pao. Here are some related varieties: Wuyi Shui Xian (Daffodil from Wuyi Mountains, aka Water Spirit from Wuyi Mountains), Wuyi Ba Xian (Eight Immortals from Wuyi Mountains), Wuyi Qi Lan (Wonderful Orchid from Wuyi Mountains), Xiao Hong Pao ( Small red robe).