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.
Dahongpao – The Healthy Inheritance of Intangible Cultural Heritage Craftsmanship
From Ming Dynasty legends to modern intangible cultural heritage, Dahongpao is not only a precious rock tea gifted by nature, but also an epitome of Chinese tea culture where “craftsmanship and humanity coexist”.
Dahongpao boasts not only a mellow and sweet taste, but also remarkable health benefits:
- Mental alertness and metabolic regulation
- Antioxidant and anti-aging properties
- Gut microbiota and immune system modulation
- Lipid reduction, weight management and cardiovascular protection
These effects stem from its unique rock tea composition and intangible cultural heritage tea-making techniques, combining traditional wellness values with scientifically validated health benefits.
Hidden Treasure – 1990s Dahongpao Rock Tea
This batch of 1990s Dahongpao was accidentally preserved. Originally produced for export by Fujian Tea Import & Export Corporation, an extra 100 kilograms remained unsold when clients required less quantity. These surplus leaves were stored in warehouses, unintentionally developing the distinctive flavor profile characteristic of aged rock teas.
After being sampled by numerous veteran tea connoisseurs who praised its exceptional quality, we’re now delighted to share this treasure with fellow tea enthusiasts like yourself.
Many tea lovers report experiencing a warm, comforting sensation in the abdomen after just two cups – clear evidence of the tea’s remarkable transformation during prolonged storage, achieving both mellow character and potent therapeutic properties.
What makes this aged Dahongpao particularly rare is its impeccable storage conditions. It presents the classic “rock bone floral aroma” with aged complexity, evolving into elegant orchid fragrance in mid-to-late infusions, and finishing with remarkably clean, moist sweetness. This tea promises to deliver truly unexpected delights.
Brewing Method for Aged Rock Tea
Tea Awakening: Aged tea requires awakening to revive its original aroma and dissipate any storage notes. Place the tea leaves on a tea tray or tea lotus for about 30 minutes to quickly awaken them.
Water Temperature: Use boiling water at 100°C.
Teaware Recommendation: Preferably use a Yixing purple clay teapot or Nixing clay teapot; a white porcelain gaiwan is the second-best option.
Tea-to-Water Ratio: Suggested ratio is 1:15-1:20 (approximately 6-8 grams of tea per 100ml of water), adjustable according to personal preference.
Brewing Technique for Aged Rock Tea:
- First three infusions: Quick in-and-out (5-10 seconds).
- 4th to 6th infusions: Gradually increase steeping time by 5-15 seconds per infusion.
- After the 7th infusion: Let the leaves steep for 30 seconds or longer.
