Da Hong Pao Oolong Tea

History
Da Hong Pao is one of the most prestigious varieties of Wuyi Yancha tea, known as the “King of Teas”. Legend has it that during the Song Dynasty, a sick student drank tea produced by Da Hong Pao’s mothers, who saved his life. In gratitude, the student covered the tea trees with a red robe, thus giving this variety its name.

Introduction to the Production Area

Da Hong Pao is produced in the Tianxin Yan region, located in Wuyishan, Fujian Province. This area is characterized by unique landscapes, with rocky gorges and streams that cross the mountains. The natural habitat, rich in minerals thanks to the Danxia geomorphology and the Jiuquxi River, contributes to the mineral and distinctive flavor of this tea, known as “Yan Yun”.

Production Process
The production of Da Hong Pao is extremely complex and involves the following steps:
1. Harvest: Manual selection of ripe leaves, usually with one shoot and three leaves.
2. Wilting: Natural drying to soften the leaves and intensify the scent.
3. Rolling: Alternating shaking and resting to partially oxidize the edges of the leaves.
4. Fixing: Stopping oxidation by high temperatures.
5. Formation: Shaping the leaves into long strips.
6. Roasting: Slow cooking process with charcoal, repeated several times to stabilize the aroma.

Harvest Season

The main harvest season of Da Hong Pao is spring, generally from April to May. During this period, the fresh shoots, nourished by a mild climate, have a rich composition of natural substances and an intense aroma, representing the best quality of this tea. The climate and soil of Wuyishan give the spring tea the characteristic “Yan Yun”. A small amount of autumn tea is harvested, but spring remains the most important period.

Chinese Infusion Method

• Tools: Yixing teapot or gaiwan
• Quantity of tea: 8g/150ml of water
• Water temperature: 95-100°C
• Brewing time: The first three infusions of Da Hong Pao should be left for 5-10 seconds, then the tea should be poured. Subsequently, the brewing time can be extended according to personal taste.

European Infusion Method

• Tools: Glass or ceramic teapot
• Quantity: 5g/300ml of water
• Water temperature: 95°C
• Infusion time: 1 minute. Honey or milk can be added according to personal taste.