Description
Dahongpao – Nature’s Legendary Tribute Tea to Mankind
The name “Dahongpao” (Big Red Robe) is closely associated with the story of Ding Xian, a Zhuangyuan (top scholar) in the Ming Dynasty. Legend has it that Ding Xian fell ill at Wuyi Mountain on his way to the imperial examination in the capital. Monks from Tianxin Temple used tea leaves from the cliffs of Jiulongke to cure him.
After achieving first place in the imperial examination, Ding Xian returned to show gratitude by draping his imperial red robe over the tea bushes. The tea buds and leaves shimmered with a red glow in sunlight, thus earning the name “Dahongpao”.
During the late Ming and early Qing dynasties, the oolong tea processing technique was developed, establishing Dahongpao as the representative of Wuyi rock tea. Emperor Qianlong of the Qing Dynasty praised it as “the finest tea under heaven” and inscribed “Dahongpao” on stone tablets.
In 1972 during Nixon’s visit to China, Chairman Mao Zedong presented him with 200 grams (4 liang) of Dahongpao tea. Premier Zhou Enlai remarked that this gift was like “half the kingdom”, highlighting its significant political and cultural value.
Our premium Da Hong Pao is sourced exclusively from the core production area within Fujian Province’s Wuyi Mountain Scenic Area, cultivated from cuttings propagated from the original mother trees of Da Hong Pao (purebred Da Hong Pao).
This tea embodies the essence of “rock essence and floral aroma,” presenting a full-bodied liquor that carries a texture reminiscent of mineral density, coupled with a refreshing crispness akin to mountain spring water filtered through ancient rocks.
Crafted through traditional charcoal roasting techniques at medium-full fire intensity, this premium grade achieves a harmonious balance between caramelized sweetness and fruity aromas. Its distinctive mineral undertones (Yan Yun) stand prominent, exemplifying classic artisanal character.
The tea liquor delivers a robust, concentrated flavor profile with luxuriant floral and fruity notes, pronounced mineral resonance (Yan Yun), and exceptional sweet aftertaste with saliva-inducing vitality. Exhibiting orange-red crystalline clarity, the infusion radiates a golden halo along its periphery.
Brewing method for Premium Da Hong Pao:
Teaware: Recommended to use a lidded gaiwan or Yixing clay teapot. Tea-to-water ratio: 1:20 (e.g., 5g tea leaves for 100ml water).
Water temperature: Use 100°C boiling water! Prioritize mountain spring water or purified water; avoid tap water.
Steeping:
- 1st to 3rd infusions: Steep for 5-8 seconds after water addition; quick pouring prevents bitterness.
- From the 4th infusion onward: Extend steeping time by 5-10 seconds per brew. High durability allows 8-10 infusions.
“Quick-pour” principle: Da Hong Pao dislikes prolonged steeping! Overbrewing releases excessive tea polyphenols, causing bitterness to overpower its “rock essence” (Yan Yun).
Cold brew method (summer recommendation): 3g tea leaves + 500ml cold water; refrigerate for 4 hours. Yields a refreshingly sweet and cooling infusion.
