Home From Hong Pao with floral and fruity notes

From Hong Pao with floral and fruity notes

Sale price €17,50
Weight: 50g

Taste and aroma

The infusion of Da Hong Pao tea has a bright orange color and an intense aroma, with distinctive notes of minerals and flowers. On the palate, the tea is full-bodied, rich in flavor, with fruity and nutty nuances, followed by a long and deep aftertaste. A high-quality Da Hong Pao offers a persistence that enchants. Its complexity and uniqueness make it one of the most appreciated rock teas.

Health Benefits

Da Hong Pao tea is rich in polyphenols, amino acids and vitamins, with excellent antioxidant properties . Regularly drinking Da Hong Pao can aid digestion, reduce stress and strengthen the immune system, while also helping to improve cardiovascular health and regulate blood sugar levels. It is suitable for everyone, especially those seeking a healthy lifestyle.

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From Hong Pao with floral and fruity notes

From Hong Pao with floral and fruity notes

Origin

Da Hong Pao tea originates from the Wuyi area of ​​Fujian province, China. This region, thanks to its unique geographical conditions and favorable climate, has a mineral-rich soil, ideal for growing Oolong tea. Da Hong Pao tea is known as "the king of rock teas" for its distinctive flavor and high quality. The production of Da
Hong Pao dates back to the Qing Dynasty, and after centuries of tradition and development, it has given birth to a unique flavor and culture.

Harvest Season

The best season for picking Da Hong Pao is usually in spring and autumn. The spring harvest typically occurs around the Qingming Festival (early April), while the autumn harvest occurs in the eighth month of the lunar calendar. Tea buds picked in spring are more tender and suitable for producing high-quality tea, and are usually picked by hand to ensure freshness and integrity of the leaves.

Traditional Infusion Method

For Chinese infusion, it is recommended to use a cup or teapot, maintaining the temperature
water between 95-100°C. Use 5 grams of Da Hong Pao tea and leave to infuse for 15 seconds in the first extraction. The infusion time can be
gradually increased according to personal taste, usually up to 5-6 extractions; even after five infusions, the aroma remains evident, with a slight
sweetness and a smooth taste, but with a slight decrease in the mineral note.

Western Infusion Method

For the European infusion, you can use a teapot: take 3-5 grams of Da Hong Pao tea and add
water at 95°C, leaving to infuse for 3-5 minutes. The tea can be served directly in the cup and, at
pleasure, you can add milk or sugar to enrich the flavor, making it suitable for various consumption occasions.

Cold Infusion Method

Put 5 grams of Da Hong Pao tea in 500 ml of cold water and leave in the refrigerator for 6-8 hours.
Cold brewing produces a fresh, sweet tea by reducing the extraction of tannins, which reduces bitterness and makes the tea smoother. It also preserves catechins, polyphenols and other beneficial substances, promoting intestinal motility and reducing
the caffeine content, making it suitable even for sensitive people.