Ingredients:Oolong Tea Loose Leaves
Product description:
Da Hong Pao is a traditional Chinese tea originating from Wuyi Mountain in Fujian Province. It is a member of the rock tea family (Wuyi Yancha) and is renowned for its rich aged aroma and unique rock charm.
Rock Tea Origin: Da Hong Pao is produced in the Wuyi Mountain rock tea region, endowing it with a distinctive rock charm and high-mountain fragrance.
Quality Markers: The quality of Da Hong Pao is often described as "thick, mellow, harmonious, and fragrant." Its tea liquor is bright orange-yellow, with a strong and mellow taste, and a lingering aftertaste.
Legendary Story: The name Da Hong Pao (Big Red Robe) comes from a legend. It is said that during the Ming Dynasty, an official fell ill and was saved by a tea farmer from Wuyi Mountain. In gratitude, the official bestowed upon the farmer a big red robe. The tea trees, nourished by the official's kindness, thrived, and the tea produced had a rich and sweet flavor, leading people to call it "Da Hong Pao."
Rare Treasure: Authentic Da Hong Pao is considered a rare treasure. Traditionally, only tea leaves from a limited number of trees are deemed worthy of being called Da Hong Pao.
 
Wuyi Rock Tea Brewing Method:
Preheat Utensils: Before brewing tea, rinse the teapot, teacups, or gaiwan with hot water to elevate the temperature.
Measure Tea Leaves: It is typically recommended to use about 6-7 grams of Wuyi Rock Tea. This quantity can be adjusted based on personal taste preferences and the size of the tea utensils.
Aroma Shake: Pour the dry tea leaves into a warm teapot or gaiwan, gently shake it three times, and slightly lift the lid to smell the aroma.
Brewing: Use boiling water to brew the tea leaves, emphasizing control over water temperature and time. Generally, the first infusion can be relatively short, with subsequent infusions gradually extending. Brewing time can range from 10 seconds to 1 minute, depending on individual taste preferences.
Pour Tea: After brewing, evenly pour the tea liquor into teacups.
Repeat Infusions: Wuyi Rock Tea can usually be infused multiple times, with each infusion gradually extending in time until the tea leaves lose their flavor.
Note: Brewing methods may vary based on personal taste and the specific variety of tea leaves. It is recommended to adjust the process according to individual preferences and experience.
Traditional Handcrafted Production Originating from a Natural Scenic Area