Yes hun. Da Hong Pao tea - everything about this type of tea

Da hong pao, which means big red robe in Chinese, is one of the most famous tea drinks. Along with its unsurpassed taste and aroma, it has a truly strong healing effect on the human body.

Description of the drink

The taste of this tea is pronounced, and each brewing changes it, adding new notes. This creates the impression of tasting completely different drinks. Properly prepared Da Hong Pao allows you to enjoy the taste, devoid of any bitterness. Especially this concerns cooled tea, which additionally acquires a sweetish taste and special softness, endowed with a long pleasant aftertaste.

Characteristics

Taste:

saturated;
velvety;
soft;
sweet

Smell:

rich and resilient;
invigorating;
with the presence of a vanilla note combined with the smell of roasted nuts;
with the obligatory presence of spicy tones

Color:

tea leaves can have shades of color from green to reddish brown;
the drink is colored black and chestnut;
re-brewing can lighten the drink, giving it shades of amber

Useful properties

Dahongpao has a whole range of vitamins and minerals that give this drink beneficial properties for the body. Tea contains the following elements::

Minerals: iron, manganese, zinc, iodine, caffeine, tannin.
Vitamins: B1, B12, D, C, B3, K, E.

Da Hong Pao is able to have a healing effect on almost all systems of the body, providing general beneficial influence and normalizing the functioning of individual organs.

Leaves large

The effect of Da Hong Pao tea on the body

Cosmetology

strengthening the hair and nail structure;
eliminating fragility;
increase in the number of hair follicles;
reduction of inflammation on the skin;
reducing the incidence of acne and rashes;
counteracting premature skin aging;
improvement of complexion;
smoothing out unevenness on the skin surface

Metabolism

acceleration of the metabolic system;
removal of toxins and heavy metal impurities;
easy weight loss (subject to the use of special programs and regular training)

Cardiovascular system

strengthening vascular walls;
improvement of blood circulation in all systems and organs;
reducing the likelihood of inflammation of the veins and arteries;
preventing the development of atherosclerosis;
reducing the risk of hypertension and ischemic problems

Oral cavity

increasing the strength of tooth enamel;
combating the occurrence of erosions of the oral mucosa;
strengthening gums;
prevention of caries development

Immune system

increasing body resistance external influence from infections and bacteria;
normalization of the immune system

Genitourinary system

removal of excess fluid outside the body;
prevention of the development of genitourinary infections;
ridding the body of excess lactic and uric acids

Central nervous system

stimulation of the central nervous system;
Da hong pao increases energy balance;
increased ability to concentrate;
improved thinking;
achieving simultaneous invigorating and calming effects

Respiratory system

relaxation of the smooth muscles of the respiratory organs;
reducing the likelihood of bronchospasm;
improvement of blood circulation in the vessels of the bronchi and lungs;
Acceleration of sputum discharge

Gastrointestinal tract

growth suppression pathogenic microflora in the intestines;
acceleration of recovery in the presence of diseases such as cholera, dysentery, enteritis, typhoid fever;
healing of ulcers

Body as a whole

prevention of the occurrence of neoplasms, both benign and malignant;
increasing body tone;
increasing the effect of treatment for alcoholism and drug addiction;
inhibition of the body's natural aging processes

Chinese invigorating tea Dahunpao normalizes the emotional state of a person who drinks it on a regular basis. This drink has the ability to relieve anxiety and increase calm. A leisurely tea ceremony allows you to get a positive mood and promotes fruitful communication in pleasant company.

The history of the Da Hong Pao variety

The history of the origin of this healing drink goes back to the 14th century, when the Ming Dynasty ruled in China. According to legend, the mother of the emperor in power was seriously ill for a long time. No medicine helped her until a monk from the high mountains named Wuyi Shan arrived at the palace and brought a healing drink. This potion helped the emperor’s mother to heal, and as a sign of special gratitude, her son threw red robes over the tea bushes.

There is one more, no less interesting legend, according to which a student from a Chinese province went to take important exams in Beijing. On the way, he suddenly felt ill, he lost consciousness, and woke up in the caring hands of the monks, who gave him a miraculous drink. The young man felt much better and was able to continue his journey.

After passing the exam, the student managed to get an excellent position and, in addition to it, a red robe. It was this that he presented to the monastery as a sign of special gratitude for helping him on the road. The monks did not agree to accept this gift, so the young man put his robe on the tea bushes.

And the last, no less interesting version says that the tea received the name “Dahon Pao” due to the fact that monkeys working in red coats were engaged in collecting its leaves. This was necessary in order to see where the little craftsmen were.

Today, Da Hong Pao tea leaves are harvested in northern China, in a province called Fujian. There are only 4 bushes of this variety left, they are under reliable protection and produce only about 500-600 grams of tea per year. Therefore, this tea has a high cost, which reaches up to $1000 for a package with low weight.

Several harvests recent years were not put up for sale at all, even at a traditional auction. They were immediately sent to the state storage facility, from where the drink was delivered to the president’s table or to a special tea museum for storage.

However, it is still not difficult to find “red robe” on the open market, which are varieties that were obtained after cutting branches from the mother bush and their subsequent propagation.

These varieties include:

Wuyi Shui Xian;
Xiao Hong Pao;
Wuyi Ba Xian;
Wuyi Qi Lan.

The cost of these teas is slightly lower, although they have a great taste similar to Da Hong Pao tea.

In the form of pressed tiles

How the Big Red Robe tea is created

The Chinese authorities, understanding the value and popularity of this tea, allowed any tea growing in the Wuyi region to be called Da Hong Pao. This measure made it possible to establish mass production of the popular drink and significantly reduced its cost.

The degree of fermentation of Big Red Robe tea is 80-85%, which classifies it not so much as a green, but rather a red variety of drinks.

Obtaining tea that meets the highest requirements, differing in the necessary criteria of taste and aroma, is only possible when its production goes through a number of mandatory stages. All of them are carried out manually, in no way mechanized. Their beginning and end are controlled by specialists who have rich experience passed on over the centuries.

Stages of production of Da Hong Pao tea:

Tea leaves are collected only by hand. Most often it is held in the first ten days of May.
Drying of raw materials, necessary to remove excess moisture from the leaves. To carry out this procedure, the raw materials are placed in an open, ventilated space, after which they are softened and dried.
Fermentation: involves the release of juices from the leaves, which, together with oxygen, trigger the processes of biochemical processing of raw materials. During this stage, the foliage is slightly crushed and placed in special drums, where they are stored for several days. How long this period will last is decided by an experienced master, exact dates does not exist.
Roasting of raw materials carried out for suspension. This procedure is carried out in a special boiler.
Rolling longitudinally to give the foliage a unique shape.
Drying the foliage to remove residual moisture and give it its final shape.
Sorting of tea leaves, during which they rest, ripen and are saturated with aroma and taste. This stage can last all summer.
The last roasting is carried out by slowly moving the raw materials over burning coals in order to completely dry them.

The degree of heating and its duration have an important influence on the character of the resulting Da Hong Pao. The soft variety is called Qing Xiang, the strong variety is called Nun Xiang.. Only an experienced specialist can competently regulate the process of creating raw materials for this drink, stopping the roasting or fermentation process in a timely manner. This has an important influence on the final taste and aroma of tea.

Packaged

Selection of quality tea

In order to purchase a truly healthy drink, which, when brewed, will reveal all its facets, you should pay attention to choosing the right raw materials. It must meet the following requirements:

tea must be harvested this year, freshness is a guarantee of delicate taste and unsurpassed aroma;
Da Hong Pao foliage should be bright and dense;
raw materials should not crumble, crumple into balls or wrinkle. All this is evidence of improper processing and drying of raw materials;
The brewed drink should not lose its aroma after repeated brewing; if this happens, it means that dyes were added to it during the process of creating tea.

How to brew da hong pao

In order for a noble drink to reveal all the subtle facets of its taste, you should take the process of its preparation responsibly and comply with the following requirements:

Use water that has been filtered or taken from a spring. Tap water will only spoil the taste of the drink.
To brew Big Red Robe tea, you should use a liquid whose temperature varies from 90 to 93 degrees Celsius. This factor is critical for the preservation and release useful qualities tea. If you use boiling water when brewing, then most of the benefits from drinking such a drink will be destroyed.
For preparation, you should use vessels made of porcelain, clay or glass. Moreover, the volume of such containers should not exceed 200 ml, which will allow you to take about 6-8 grams of raw materials for a single brew.
Brewing tea is carried out only in a preheated kettle: to do this, pour hot water, hold for 50 seconds and drain it.

The brewing process for Da Hong Pao goes like this:

First, the so-called “zero brewing” is carried out, which allows you to remove excess impurities that often get into the raw materials during storage or production. The procedure is carried out by pouring sheets hot water with its immediate draining. Moreover, the resulting liquid does not have to be poured out completely; it can be used to heat tea bowls.
3 - 4 minutes after the first brewing, when the foliage opens, it is again filled with hot water, kept for 40-50 seconds and poured into a glass bowl called Cha Hai. Only from there the tea is poured into bowls and offered for tasting.
Each subsequent brew should last 30 seconds longer than the previous one. It will reveal more and more new notes in the taste music of Da Hong Pao, gradually revealing shades of vanilla, fruit, flowers and honey. In cases where brewing produces a weak shade and aroma, its holding time can be increased by 1-2 minutes.

To prepare teas of different strengths, there are special recipes:

Weak tea: you need to pour no more than 5 grams of raw material with hot water and leave it for about 2 minutes.
Strong tea: at least 6 grams of leaves are taken for brewing, and the holding time is increased to 5 minutes.

Contraindications to drinking the drink

Chinese tea Da Hong Pao, despite many advantages, has some contraindications for use. It is not recommended for the following categories of people to drink it:

women and;
suffering from hypertension, gastritis or arrhythmia;
those in the process of acute respiratory diseases, especially with an increase in body temperature.

Effect of use

Big Red Robe tea can have a special, incomparable effect on the human body:

it relaxes and warms a person from the inside;
increases the sensitivity of surrounding comfort;
improves mood;
promotes spiritual unity of the company gathered for the tea ceremony, sets people on the same wavelength.

An important feature of Da Hong Pao is that the ability to give a person tea intoxication, which does not affect the mind, leaving him sober and clear. This drink relieves emotional stress, and gives the body pleasant sensations, as if spreading from the fingertips throughout the body.

All the legends telling about the origin of this drink emphasize its healing power. However, it is rarely used as a medicine; more often, it is enjoyed, receiving a pleasant bonus in the form of preventing the development of many health problems.

Da Hong Pao (大红袍, Big Red Robe) is a traditional Chinese tea grown in the northwestern part of Fujian Province, Wuyi Shan Mountains. Belongs to the class of highly fermented oolongs. Also found with “labeling” is Wuyishan, cliff tea.

Today, “Big Red Robe” is one of the most famous teas in China. He can rightfully be called the emperor of cliff oolongs, a legend of tea. The Da Hong Pao bush is one of the famous four Si Da Min Cong, or “Four Great Fujian Bushes”. This is the most “indigenous inhabitant” of the Wuyishan cliffs.

Once upon a time, bushes grew on rocky massifs in Jiulongke, also called the “Nine Dragons Tract”. However, today those bushes available there are considered to be somewhat different varieties than Da Hong Pao and have nothing in common with them. Such is the paradox, overgrown with legends and rumors.

A "native" bushes are located in a slightly different place, on the same territory. They produce very little raw material and finished tea, and the cost at auctions goes beyond all conceivable and inconceivable amounts. For example, in the 2000s, only 20 gr. Da Hong Pao was sold for almost $40 thousand., which was a record price for tea in general. In general, we can say that today “the real Dahongpao” is only a variant of government gifts in high circles.

This logically leads to the question: what is sold in stores then? We'll talk about this a little later, but for now let's look a little at history and legends.

History and legends.

“Big Red Robe” is probably the most legendary tea. Sometimes of all existing legends and myths, ranging from monkeys in red coats to tea maidens, it is quite difficult to determine the authenticity of the origin of tea. Even the Chinese themselves are reluctant to tell a couple of tales about the origin of tea. However, despite this, there is also a most realistic story, which refers to the historical records of the Tian Xing Si Monastery. By the way, it is located exactly in the place where Da Hong Pao bushes first appeared.

So, according to historical records, in 1385, during the reign of the Ming Dynasty, a young student Ding Xian was heading to take the imperial exams. But on the way he suffered a heatstroke. However, one of the monks of the monastery cured him through tea. After successfully passing, having received a red robe with dragons according to the title, the young man returned to the monastery and wanted to thank the monk by handing him his robe. However, he did not accept this high gift, after which Ding Xian left it as a gift to the tea bushes. Actually, this is how this name appeared - "Big Red Robe".

It is not possible to make any expert assessment based on this information. Therefore, we can only accept this story as a given. However, we should not forget that Da Hong Pao is primarily tea, national pride, an aspect of tradition, and only then a legend.

Da Hong Pao in the modern market.

As we said earlier, Da Hong Pao is not currently available for direct sales. And here we gradually approach the question of what is then on the shelves of tea stores. Generally speaking, the “Big Red Robe” today is nothing more than a blend. In essence, this is a brand regulated by production standards. Yes, it varies, both in quality and ultimately in taste and cost.

If you start to understand, then you can identify a number of conditional categories of this tea. This will help us understand in more detail what is being offered to us. So, all of Da Hong Pao can be divided into the following groups:

Mother bushes. There are 6 of them in total. 3 originals and 3 clones. This tea, as we have already said, is not available to mere mortals. And for non-mere mortals too, by the way.
Zheng Yan Da Hong Pao. In fact, these are the “children” of the mother bushes. The closest tea to the original. Its creator is considered to be citizen Chen Dehua, who, thanks to agamogenesis, bred clones from his native bushes. After that, he began planting them near protected area Wuishan, called Zheng Yan. This is an area of 72 square meters. km. and only from these places tea has the right to be called Zheng Yang Da Hong Pao. The cost of such tea is quite high, and purchasing it is very problematic, because... Most of the tea is sold at the local market.
"Commercial" Da Hong Pao. Its ancestor is considered to be the same Chen Dehua. For the first time, he created a blend of 3 varieties - Da Hong Pao, Zhou Gui and Shui Xian. This made it possible to satisfy market demand for this tea. If we talk about high quality blend, it includes raw materials grown on the territory of Ban Yan, which borders the reserve.

However, there are often blends on the market that do not include the Big Red Robe. And in general, raw materials of dubious quality and unknown origin can be used. In a word - fake. It is not uncommon for such raw materials to be masked using “strong fire.” And yet today it is possible to find quite successful mixtures of Zhou Gui and Shui Xian, the quality of which will be at high level. What can I say, there are still a lot of disputes and disagreements on this matter. We can only say with confidence that for higher-class DCPs, more serious raw materials are used, and for simpler DCPs, lower-grade ones are used. This is why he is so different.

The production process of Da Hong Pao.

In general, “Big Red Robe” does not have any significant differences in production compared to other Wuyi teas. However, let's take a closer look at the stages. So:

Collection. It takes place over 2 weeks, at the very beginning of May. Usually 4 leaves and the top bud on the branch are taken. Later they come off.
Withering. On the day of collection, the existing leaves are laid out on the street using litter. The raw materials are dried overnight, after which tea production begins. The task is that the sheet must partially lose moisture and become soft and pliable for further processing.
Rotation. After the leaves are dried to the required condition, they are sent to rotating drums for 12 hours. Due to the supply of warm air (35*C) inside the drum, the leaves are slowly oxidized, and the fermentation process is actively started.
Roasting. After many hours of rotation, the raw materials are sent for frying. It happens either manually, with high temperatures in boilers or in special automatic ovens. In both cases, the technologist must “by eye” determine when the roasting needs to be completed.
Wrinkling. One of the most important stages preparations. Hot leaves are sent either to a special device, which rotates and immediately crushes the raw material, or the master performs the procedure with his hands, in portions on a bamboo tray. The essence of this stage is to allow the juice with essential oils.
. The stage of removing excess moisture from the leaf, as well as “fixing” the aroma on the surface. The leaves laid out on pallets in a thin layer are sent to the oven for a short period of time. The temperature inside is 120-130 degrees. The result is mao cha (raw tea). The finished tea will be obtained only after repeated baking on the coals. High-quality, good tea is subjected to this procedure only a few months later, approximately in August. “Commercial” tea is prepared immediately, without aging.”

Sorting. The stage that brings tea raw materials to the final stage. First, the leaves are separated from the cuttings and then sifted through sieves. They use different hole diameters to separate them into grades. As a result of sorting, the tea loses up to half of its original weight.
Charcoal roasting. Hong Pei. The tea is placed in special baskets and baked over coals for 12 hours. There are a number of nuances and subtleties here that determine the final taste of the finished tea. It will be more floral or baked, deep or light. All this depends on the degree of baking, which the master determines at his own discretion, guided by experience.

After going through all these stages, we get ready-made tea. The technology given above is highly generalized and may have its own nuances and subtleties depending on the raw materials and their blend.

A little organoleptic.

As we said above, Da Hong Pao comes in different forms. Very. Both in appearance and in taste and aroma. It all depends on what type of bushes were used in the preparation. However, despite this, there are a number of generalized organoleptic properties that can characterize this tea.

Aroma. A good Da Hong Pao will be deep and fragrant, shimmering and changing as you drink tea. It has bready-spicy, floral and fruity nuances, depending on the quality and final heating.

Taste. Rich, blooming and lively throughout the brew. Baked, with a bit of light heat, spice and fruit. Leaving into a rolling aftertaste with a sweet and fruity undertone.

By blossom the finished infusion can be either dark peach or red-amber or chestnut, depending on the final heating.

And of course "cliff melody", characteristic only of oolongs from Wuyi. So recognizable and pleasant, unlike anything else. Having heard it just once, it is no longer possible to confuse it with anything else.

How to brew Da Hong Pao.

The pour over method is best for brewing Da Hong Pao. You can get by with the classic Ping Cha (“Tasting Tea”), or if you have expensive, high-quality tea in front of you, use the Gong Fu Cha method using tea pairs. The second option will help to a greater extent get to know tea, enjoy not only the taste, but also immerse yourself in the game of aroma.

Let's return to our straits. Tea drinking begins with the preparation of water and utensils. What we need:

Water with a temperature of 95 degrees;
Yixing clay teapot/gaiwan for Wuyi oolongs. Porcelain with thick or medium-thick walls is also suitable;
Chahai. The material doesn't really matter;
Cup/bowl.

At the very beginning, we warm up the dishes, after which we place the tea in a teapot or gaiwan. Fill with water and drain immediately. The first brew is not drunk; it is necessary to rinse the tea and also prepare it for further brewing.

After this you can start brewing. The brewing container is filled to the top with water. Let the tea steep for 5-20 seconds, depending on the amount of tea you put in. After this, pour the finished infusion into chahai.

Pour tea from the chai into cups. Let it cool a little so that the temperature is about 45-50 degrees. This will allow the taste to convey its qualities as much as possible.

Enjoy your tea!

So, let's go on a trip to historical places, look into the corners of ancient temples, on the walls of which the facts of its origin are imprinted, observe the production technology, inhale the caramel aroma of a real Red Robe and learn to determine its quality.

The popularity of the variety has long gone beyond the borders of the Middle Kingdom. It is called Da Hong Pao, Big Red Robe, DHP, Dahongpao, but the meaning remains the same - it does not leave indifferent either connoisseurs and gurus, or those who are far from tea culture.

Da Hong Pao's birthplace is Wuyi Rocks

Historically, Wuyi gives birth to the best varieties Chinese tea. Here shrubs grow in the valleys and cliffs of the mountains.

The Wuyi Mountains reach heights of up to 2 thousand meters, but camellia grows in the space between them: at an altitude of 500-700 m. Here the tea leaf absorbs the thick foggy air: the cloudy fog practically does not leave the cliffs. There are clayey, acidic soils that nourish the bushes and contribute to their high fertility.

Six mother bushes of Dahunpao

There is a mysterious place in the center of the Wuyi Mountains called the “Lair of Nine Dragons.” It is here, on the rocky ledges, that the mother bushes of the Great Red Robe grow. According to historical facts For many years, only the leaves of these bushes served as raw materials for the famous oolong.

We all know how important climatic conditions shrub growth for a specific variety. Over the centuries, humidity, temperature and other natural factors have formed new varieties of tea camellia.

Only six mother bushes of Da Hong Pao have survived to this day. These are first-generation bushes: tea from their leaves has ceased to be supplied to the foreign market since 2007. But there is good news: in the mid-20th century, cuttings were taken from old trees, giving rise to new shrubs. Although there are not so many of them: much less than is needed to cover the demand for the variety. This is why it is so difficult to find “real” Da Hongpao tea, the ancestor of which is the ancient mother bushes.

Legends of the Red Robe

It is shrouded in a record number of legends and myths. Many of them are similar to each other, but some amaze with the imagination of the author.

Legend about a student

This is one of the most popular legends about the origin of oolong. In the era imperial dynasty Ming student Ding Xian came to take exams to enter the palace service. The hard road tired him: it was hot and sunny. Having reached the place, the student suffered a heatstroke. It is not difficult to guess what saved him: of course, a medicinal drink presented by one of the monks of the nearby monastery. He restored the strength of the young man: he successfully passed the exam and did not leave his savior without a gift. Having received a good position, he presented the monk with an expensive red robe, on which a Chinese Dragon was depicted. The monk refused such a luxurious gift, and Ding Xian gave them bushes, which brought him back to life. This is how Da Hong Pao got its name, which translates as Big Red Robe.

Emperor's mother

This legend also attributes healing properties to Dahongpao, ranking it among the medicines for the decline of strength. The mother of one of the emperors became seriously ill: not a single doctor could understand the cause of the illness. But one day a miracle happened - merchants with Wuyishan tea arrived at the palace. After the first cup, the woman felt better, and soon she was completely cured. As a sign of gratitude, the ruler donated red robes to the merchants, after which Da Hong Pao was named.

Cliff monkeys in red coats

If the previous legends at least somehow resemble the truth, then the myth about monkeys wearing velvet robes and collecting leaves from bushes is completely beyond belief. Apparently, Da Hong Pao is so beautiful that it can take a person to fairy-tale worlds, in which a fairy tale becomes a reality.

Facts about the origin of Da Hong Pao

Folk tales demonstrate great love to Dahunpao, its high value, as well as the rich imagination of the inhabitants of the Middle Kingdom.

Let us turn to the most reliable source - the walls of the Tian Xin Monastery, located in the Wuyi Mountains: all significant tea events have been recorded on them since the distant 9th century.

This is a Buddhist monastery with ancient history, standing on an ancient stone foundation built during the Tang Dynasty. It was here that Da Hong Pao began to be produced. Here are the recordings from the walls of the temple:

1385 - student Ding Xian, who suffered from heatstroke, was cured by tea given to him by a monk. Having received a position at court, Ding Xian presented his savior with a red robe with images of dragons.

1419 - the monastery received a new name - Tian Xin Yun Le Chan Si. All tea produced began to be called Da Hong Pao.

1685 - a song about Wuyishan tea was written by a monk of the monastery, reflecting the principles of its production.

1855 - 36 tea bushes were donated to Taiwan. (Planted and established on the island, they became the raw material for the production of Du Ding oolong).

It turns out that the myth about the student is closest to the truth.

Production stages

It all starts with collecting the leaves. In the case of raw materials for Dahunpao, everything is very strict: collection takes place only once a year, from May 1 to May 15. At that time the leaf is full of vitality, juice and useful substances. Only young branches with four leaves are used.

Subsequent stages:

Withering. This process requires a constant supply to the harvested crop. fresh air. The leaves are laid out in a thin layer outside or in rooms with good ventilation: a few hours are enough for their partial dehydration and softening.
Fermentation. The leaves are crushed manually or in special equipment (drums). Interacting with oxygen, the leaf ferments, acquiring a new shade, becoming even softer.
Roasting. The purpose of this stage is to stop fermentation. Just a few minutes under high heat are enough, and the enzymes are practically destroyed and oxidation stops. At this stage, the final “killing of greens” in tea occurs.
Twisting. The leaves of Da Hong Pao are curled lengthwise.
Drying. Result: complete liquidation moisture, fixation of leaf shape. The result is Mao Cha, raw tea with cuttings.
Cleaning from cuttings. It happens manually.
Hong Bei is the final stage of processing. The leaves are placed in thick wicker baskets and slowly heated over hot coals. The coals are changed periodically, as well as the intensity of heating the tea. It is this stage that determines its grade.

Varieties of Da Hong Pao

“Real” Big Red Robe tea, as we have already found out, is almost impossible to get. This is provided that by “real” we mean the product from the mother or daughter bushes.

However, there are types that are as close as possible to the origins: they are produced from high-quality raw materials using traditional technology.

The first criterion for grading DHP, like other Wuyishan oolongs, is the area where shrubs grow. Based on this, the famous oolong is divided into the following varieties:

Cliffy (“Zhen Yan Cha”). It has that same “cliff melody”. The raw material is leaves from bushes growing in mountain gorges. Previously, there was a sea on the site of the Wuyi Mountains: their structure still retained porosity, a lot of clay, small stone and sand. Under the influence of precipitation part rock settles in the gorges, creating exactly the soil composition ideal for camellia growth and fertility. This is a single variety: in its production, leaves from bushes growing in the same area are used. It is rightfully considered the best: alas, it is quite rare.
Half-cliff (“Ban Shan Cha”). Shrubs grow at the base of the mountains (and not in the gorges between them, unlike the cliff). The taste and properties of tea depend on the distance of the bushes from the mountains.
Tea from the outer mountains (“Wai Shan Cha”). It grows in the Wuishan region, but in the valleys, far from the mountains. As a rule, finished product It's cheap and doesn't have a rocky note to it.

The second principle of classification is the degree of roasting of raw materials. It's about about the “Hun Bei” stage, which precisely determines this depth. Depending on the intensity of heating, DHP is distinguished into weak (Qing Xiang), medium and strong (Nong Xiang) roasting.

The third principle is the “purity” of the composition. Most of Da Hong Pao presented on the Russian and Chinese markets are blends. The raw materials for them are leaves from various bushes, often growing far from the mountains. Monosort, in which all the leaves are the same, is much less common: it is very difficult to get, and such tea is expensive.

More often, for the production of Da Hong Pao, crops from the Wuyi Zhou Gui and Shui Xian bushes are used. As a result, one DCP turns out to be completely different from another: after all, each plant uses its own harvest, its own proportions when preparing the blend mixture. Also, cheap, low-grade teas are often sold under the name of the legend. A large amount of dust, tea leaves of different shapes and sizes, a weak aroma are signs of a fake.

From dry tea to infusion: the aroma and taste of Dahunpao

The color of the dry leaf and infusion, the aroma and taste of Da Hong Pao, and the effect of tea drinking are determined by the degree of roasting and the quality of the product.

(medium roast) has a herbaceous, light taste. The longer the heating, the richer the taste, the more chocolate and caramel notes it contains. Smoke, hints of roasted nuts and sweet spiciness are what a well-roasted oolong is all about. The taste of tea ranges from light to rich, dense, with a sweetish, persistent aftertaste. Each new cup reveals new notes - in it you will find citrus, honey, and the smell of an autumn forest.

How to identify real Da Hong Pao?

Signs of a quality Wuyi:

Identical leaves. By drinking the leaf, it is easy to determine whether the tea is a single-origin tea or a blend. In a blend the leaves are of different colors and sizes, but in single-origin tea they are the same.
The color of dry leaves is from light to dark brown (depending on the degree of roasting). The tea leaves are long and have a noticeable longitudinal twist.
Brown but transparent color of the infusion.
After 1-2 brews, green veins appear in the leaves.
Rich aroma and taste with a pleasant velvety aftertaste.

Effect and benefits

In the song “Tea Drunkard,” the rappers attribute almost a narcotic effect. Good news for lovers of “altered states of consciousness”: tea intoxication exists. The bad news: the effect of tea is different than that of psychotropic substances, be it alcohol or something heavier.

Tea affects each organism differently: its effect depends on the current state of the drinker, on where he drinks tea, in what environment. Describing the effect of DHP, many note clarity of mind, calmness, which borders on good spirits, a surge of strength and optimism. The intoxicating effect manifests itself as an instant change in perception: after the first aromatic cup, a wave of energy from the Wuyi cliffs is felt.

Da Hong Pao is rich in vitamins B, E, C, K and microelements: phosphorus, potassium and magnesium, iodine, selenium and others. It not only calms nervous system, but also compensates for the lack of nutrients.

Brewing

The best teapot for dark oolongs is made of Yixing clay, but the use of porcelain gaiwan is not prohibited. In order for tea drinking to bring maximum benefits, we start by inhaling dry leaves. The aroma is spicy, with a hint of vanilla and candy. The optimal water temperature is 80 degrees. Drain the first brew after a minute. The tea fully opens up after 2-3 brews: its aroma and taste become more intense. We gradually increase the brewing time with each pour. When the leaves turn light green, the aroma loses its brightness.

Drink tea in silence, use special dishes, turn tea drinking into a ritual, and you will feel how your everyday life changes. J

Storage

In a dark place, with room temperature, ideally in a vacuum or tightly packed. An airtight teapot made of porcelain, wood, or clay is suitable. If stored improperly, tea quickly loses its brightness, even if it is a high-quality product.

Da Hong Pao is a high-grade, highly fermented oolong. Tea grows in China's Wuyi Mountains and is considered one of the most expensive in the world. The drink is famous for its original taste, aroma and effect.

Legends about the origin of the name Da Hong Pao

Translated from Chinese, Da Hong Pao (Chinese: 大红袍, pinyin dàhóngpáo) means “Big Red Robe.” The origin of the name is shrouded in a lot of myths and legends. We present to your attention some of them:

Legend about a student. In the 14th century, one student went to take exams, but suddenly lost consciousness. The monks prepared tea and healed the young man. Soon the young man took a high position, which required him to wear a wide red robe. In gratitude for his salvation, the young man gave the monk the robe he received. However, the minister refused the gift. Then the dignitary covered the tea bushes with a robe, thanks to which he recovered.
The Legend of the Emperor's Mother. The mother of one of the rulers of the Celestial Empire was seriously ill. Even doctors and healers were powerless in the face of the scourge. Then the monks sent unique tea to the palace. After drinking oolong from the Wuyi Mountains, the woman was completely healed. In gratitude for curing his mother, the emperor ordered the tea bushes to be clothed in bright red fabrics to protect the plant from frost.
Romantic legend about maidens. Da Hong Pao has been collected by forever young Tea Maidens for centuries. Girls do not age because they sleep in a special cave. One of the officials accidentally saw the pickers and was struck by their beauty. The man decided to get married at any cost. He followed the beauties and found their cave. The official was so amazed by the innocence of the girls that from that day he protected them, leading strangers away from the cave.
The Legend of the Monkeys. According to one belief, red robes were worn by specially trained monkeys who collected tea in the highlands. Thanks to their bright clothing, the animals could be monitored from afar.

Only the legend about the student turned out to be true. The legend is confirmed by historical records of 1385 of the Wuyishan Monastery of Tian Xin Yun Le Chan Si" (天心永乐禅寺) - "Chan Monastery of Heavenly Heart and Eternal Joy"

History of Da Hong Pao Tea

The recipe for real Da Hong Pao is more than 6 centuries old. After all, the first mention of a drink made from tea leaves from the Wuyi Mountains dates back to 1385. The original name of oolong sounded like Qi Dan. It is believed that this name was associated with the purple-red color of the buds.

However, the history of tea itself is 300 years older than its official name. Indeed, according to the chronicles, tea was renamed Da Hong Pao only in 1419. Soon the drink began to be called “the ancestor of ten thousand teas” and its fame spread throughout China.

The fame of tea has spread through the centuries. In 1974, the great Mao presented a bag with 200 grams of tea to US President Nixon. Such a gift was considered priceless even in those years.

To date, only 6 tea bushes of this variety have survived in the Wuyi Mountains. The place where they grow is called the “Lair of Nine Dragons.” Each year, 400 grams of tea were collected from the mother bushes, which were immediately transferred to the state storage facility. Part of the reserves was sold at annual tea auctions in Hong Kong and Guangzhou.

In 2006, the collection of oolong in the Dragon's Den was stopped. The remains of rare tea are kept in museums and private collections. Therefore, it is not possible to buy Da Hong Pao these days. IN last time the tea was sold at auction in the same 2006 for half a million dollars.

However, the descendants of the 6 sacred bushes exist in the province to this day. According to a special government decree, almost all oolongs, except four varieties, from the Wuyi Mountains can be sold under the Da Hong Pao brand.

Tea growing areas

The legendary tea is grown in the Wuyi Mountains. For cliff oolongs, the specific location where they grow is extremely important. According to this criterion, Da Hong Pao tea is divided into 3 types:

Zhen Yan Cha ("real cliff tea"). Oolong grows in the gorges of the Wuyi Mountains. Fog often forms in these places. This creates the optimal humidity for oolong. Mountain soil rich in minerals is also optimal for the plant. It is this variety that 100% conveys the taste and effect of true Da Hong Pao. However, gorge oolong is the most expensive.
Ban Shan Cha (“half-cliff tea”). Oolong grows at the foot of the mountains. By taste qualities the drink is quite close to Wuyi oolongs. The variety is optimal in terms of cost and quality ratio.
Wai Shan Cha ("tea from the outer mountains"). This tea can grow anywhere in Wuyi. The total length of the territory is more than 75 square meters. km. The land in these places is radically different from the mountains. Wai Shan Cha is a blend of several varieties of tea and is the cheapest of the Da Hong Pao oolongs.

Da Hong Pao tea production technology

Oolong from the Wuyi Mountains is also famous for its complex production technology, which includes several stages:

Collection. The harvest is harvested four times a year. In this case, the leaves are cut off along with the stems.
Drying. Next, the raw materials are laid out and partially dried in the sun. Thus, the leaves release excess moisture and become softer.
Withering. Next, the leaves are laid out on bamboo trays indoors. Thus, the level of humidity in the sheet is equalized.
Crushing and fermentation. The raw materials are carefully crushed by hand so that the leaves release juice and oxygen penetrates deep into them. This starts and speeds up fermentation - the fermentation of tea juice. The tea is left in this form for several days.
Roasting. Next, the leaves are heated and fried in cauldrons. During the frying process, fermentation stops and the smell of greenery is removed. As a result, the leaves curl and darken.
Twisting. Next, the leaves are sorted, torn from the stems and twisted lengthwise.
Re-drying. At this stage, the leaves are completely dried.
Sorting and packaging. At the final stage, the leaves are sorted, packaged and sent to shops.

Tea culture in the Wuyi Mountains

The Wuyi Mountains are of particular interest to tourists. After all, the area combines natural beauty with historical and cultural heritage. Tourists are offered hiking, visiting nature reserves, excavations, abandoned monasteries, waterfalls and gorges. The route is not complete without visiting the “Lair of Nine Dragons” with 6 bushes of authentic Da Hong Pao.

However, first of all, the Wuyi region is considered best place to get acquainted with the Chinese tea tradition. The region regularly hosts tea ceremonies, festivals and competitions. Along the entire route of Wuyi there are shops selling the legendary oolong.

The Wuyi Tea Culture Festival is held annually in the Wuyi Mountains. The event includes exhibitions and tea tastings, and performances by recognized masters of the tea ceremony. Tea competitions are also quite popular, during which judges taste hundreds of varieties of tea and pronounce a verdict, naming the top three winners.

Taste and aroma

They say that the bright taste and deep aroma of Da Hong Pao cannot be described. After all, they shimmer in hundreds of different shades. Tea masters tried to determine the leading notes:

Aroma- nutty, chocolatey and spicy. Most masters found in it subtle notes vanilla, fruit, toasted nuts and freshness. Others identified the smell of dried fruit, old wine or toasted crust of black bread.
Taste- soft caramel and tart at the same time. The astringency is light and pleasant, so the drink is not bitter. Oolong also reveals thick notes of caramel, toffee, vanilla and fruit. As the tea cools, it acquires even greater softness and sweetness, and becomes more fruity in taste.
Aftertaste- soft, tender, at the same time sweetish, spicy and refreshing. The tea seems to envelop and leave behind a lasting aftertaste.

Tea connoisseurs claim that with each brewing, the taste and aroma of Da Hong Pao changes dramatically. This creates the feeling that you are drinking a completely new type of tea.

The effect of drinking Da Hong Pao tea

Da Hong Pao tea is also famous for its effect. After all, the drink simultaneously has several opposite effects. A cup of oolong tea works in 3 stages:

Relaxation. Tea calms, relieves emotional stress and fatigue, completely relaxes the body and mind. Pleasant sensations appear in the body, comparable to mild intoxication.
Toning. Further, the drink invigorates, clears thoughts, makes the mind clear and helps to concentrate. A person experiences a state of mild euphoria, inner elation and inspiration.
Bringing to balance. At the third stage, oolong improves mood and gives a feeling of harmony in the soul and body. The Chinese often use Da Hong Pao as a natural antidepressant.

Relaxation while maintaining clarity of mind and intoxication without fog in the head - this is the main effect of Da Hong Pao. No other drink in the world can cause such sensations.

In addition, Da Hong Pao oolong activates the immune system, lowers cholesterol, improves the condition of skin and hair, destroys free radicals and slows down aging.

Regardless of the variety, Da Hong Pao is many times superior in quality to regular tea.

Known all over the world. Each variety has unique characteristics, taste and aroma. There are many among them classic options, but there are also many elite drinks that can only be found in specialized stores. Da Hong Pao tea is one of the most famous varieties, distinguished not only by its excellent taste properties, but also by its strong effect on the body.

The drink belongs to the category of medium fermentation oolongs. In China it is considered the most expensive of all known teas. There are dozens of legends about it, there are several versions of its origin, even the name is fraught with many secrets (translated as “Big Red Robe”).

Da Hong Pao is classified as turquoise tea. In terms of the degree of fermentation, it occupies an intermediate position between black and green varieties. The drink produced according to all the rules undergoes exactly 50% processing.

Only the top layer of leaves is fermented. The internal ones completely retain the natural structure, taste and aroma. Thanks to this, the finished infusion is truly unique.

The taste of Da Hong Pao is rich and pronounced. It can be brewed several times, which provides the drink with absolutely fantastic and always different notes. If you prepare it correctly, you can enjoy an elite infusion without unpleasant bitterness. After cooling slightly, it additionally acquires a slight sweetness and softness.

But it’s not just the taste that amazes the imagination. The smell is also noteworthy:

Stable and rich.
Invigorating.
With light vanilla notes combined with the smell of roasted nuts.
Definitely with spicy notes.

Da Hong Pao has an incredible amount of vitamins and minerals that make the drink healing. Tea can have a positive effect on all body systems:

Normalization of metabolism
Removal of toxins, heavy metals and other toxic substances.
Acceleration of fat burning.
Strengthening blood vessels. Normalization of blood circulation.
Strengthening tooth enamel.
Improving the condition of hair and nails.
Removing stagnant fluid from the body.
Boosting immunity.
Excellent tonic effect.
Slowing down the aging process.
Improved emotional state. After a few cups of the drink, you become much more cheerful and warm at heart.

Interesting fact. When consuming the aromatic, rich Da Hong Pao, many note the appearance of a state of “tea intoxication.” A person has a desire to communicate and have fun.

Contraindications

Because of the rich chemical composition(more than 400 elements) there are certain restrictions on use:

Mothers during breastfeeding, pregnant women, and also in the presence of severe viral diseases will have to give up Da Hong Pao.
It is not recommended to drink Da Hong Pao. The drink promotes the formation of unpleasant phlegm. The scalding hot infusion damages the mucous membrane of the gastrointestinal tract.
Before drinking tea you need to eat something. You can't drink on an empty stomach. The infusion provokes gastrointestinal irritation, vomiting and pain.

The brewing process should be taken responsibly. It is important to comply with the requirements:

We use exclusively filtered or spring water. Tap liquid spoils the taste of the drink.
We brew the infusion with hot water, the temperature of which does not exceed 90-93 degrees. This is the most important condition for maintaining maximum useful properties tea. If you pour boiling water over the tea leaves, most of the vitamins, macro- and microelements are destroyed.
Brew Da Hong Pao in a porcelain, clay or glass teapot with a volume of no more than 200 milliliters. For this amount of purified liquid we take 6-8 grams of dry product.
Before brewing, warm up the kettle: pour boiling water, keep it in the container for one minute, then drain.

Basic brewing steps

Be sure to follow the sequence of actions to get a tasty and rich drink:

We carry out “zero brewing”. It helps get rid of dust and other impurities that can get into raw materials during production or storage. Add water to the dry product and immediately drain it.
A few minutes after “zero brewing”, pour hot water over the teapot’s volume of leaves and let sit for 40-50 seconds. Then pour it into a special bowl. After this, the tea is sent into small bowls. The tasting of the finished drink begins.
With each subsequent brewing, the raw material is kept for 30 seconds longer. It acquires more and more new notes: vanilla, fruits, flowers and even honey.

Interesting fact. To prepare a weak infusion, pour 5 grams of dry raw materials and leave for 2 minutes. strong drink brewed from 6 grams of Da Hong Po for 5-6 minutes.

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