Wuyi Rock Tea - Dahongpao

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Orginal Wuyi, Fujian, China Grade Supreme ★★★★☆ Type Loose Oolong Tea Leaves Tight solid, Slightly distorted  Soup Yellowish and clear Fermentation  Semi-Fermented Net Weight 250g...
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Product details


Wuyi, Fujian, China
Grade Supreme ★★★★☆
Type Loose Oolong Tea
Leaves Tight solid, Slightly distorted 
Soup Yellowish and clear
Fermentation  Semi-Fermented
Net Weight 250g 8.8oz / 500g 1.1lb
Expired Date 18 Months
Storage Condition Dry, Refrigerated, No odor, Well-Sealed, Sunshine Shielded, Low Temperature

What is Da Hong Pao Oolong Tea?

Dahongpao is also called "Da Hong Pao"," Red Robe" and "大红袍“ as Chinese. It's rock tea, semi-fermented tea, treasures of oolong tea. Wuyi Dahongpao is the most famous tea in Wuyi Mountain, known as "the King of teas.
Dahongpao tea can be brewed 9 times, but still does not lose its real taste -- osmanthus fragrance. And other famous teas can only be brewed at most to 7 times, and the taste is very weak. Thus Dahongpao won the "king of tea" title, It's well-known in China and worldwide. Dahongpao is produced in The southeast of Fujian Chong 'an ,wuyi Mountain. Wuyishan Da Hong Pao is the representative of Wuyi rock tea.

Wuyi tea, formerly known by the trade name "Bohea" in English, is a category of black and oolong teas grown in the Wuyi Mountains of northern Fujian, China. Wuyi teas are sometimes called "rock teas" (Yan Cha) because of the distinctive terroir of the mountainsides where they are grown. The Wuyi region produces a number of well-known teas, including Lapsang souchong and Da Hong Pao. It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding brick tea) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.

The origin of Da Hong Pao

In the origin of "Da Hong Pao", a legend tian xian Temple monk with nine dragons nest rock wall of tea tree leaves made of tea bud cured a royal official of the disease, the royal official will wear a red robe cover on the tea tree to express gratitude, red robe tea-dyed red, "Da Hong Pao" tea name from this.

Making process of Da Hong Pao

The production process of Da Hong Pao combines the technology of green tea and black tea, which is the most complicated tea with the most procedures, the highest technical requirements. The production method is very fine, the basic production process includes withering → stall air → shake green → does green → rolling → drying → tea and other processes.


Health Benefits Of Da Hong Pao

1. Help to prevent and anti-cancer. Preventing cancer, heart disease, cancer, and other diseases 

2, Help to prevent and treat radiation injury, help to inhibit and resist viruses and bacteria.

3. Good for beauty and skincare: good for refreshing.

4. Helpful for diuretic and fatigue relief: theine contained in Da Hong Pao tea can stimulate the kidney, promote urine to be discharged quickly from the body, improve the kidney filtration rate, and reduce the retention time of harmful substances in the kidney.

    How To Make Dahongpao Oolong Tea?

    The proper teaware for brewing Dahongpao tea is Gai Wan or Purple Clay (Zisha) Teapot.

    Step 1. Preheat the Gai Wan or Zisha Teapot with boiled water. Wash the teaware inside and outside, and must be heated thoroughly.
    Step 2. Scoop 1 teaspoon of Dahongpao tea leaves (about 4g) and put them into the teaware.
    Step 3. Pour boiled water(Temperature is about 100℃) into the teaware. Kindly notice that water with low temperature can not active the tea leaves.
    Step 4. Pour out the 1st steep and add hot water again. The ratio between tea leaves and water is about 1:20~30. For 4g Dahongpao tea, it's better to add about 100ml water.
    Step 5. Steep for about 10~15 seconds then serve. 

    1. Use boiled water since the Dahongpao tea is semi-fermented. When the water cools down, can use boiled water again to active the tea leaves.
    2. Steeping time can be added about 5 seconds from the 4th steep. The whole brewing process can reach to max. 7 times.
    3. When filling the pot, the water should be slightly higher than the teaware surface, and then scrape off the foam from the water surface.
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