Da Hong Pao. Chinese tea da hong pao - big red robe

We searched for several weeks interesting recipes homemade preparations and selected the 5 best.

Colored tomatoes with garlic

What do you need:

• 500 g small red and yellow tomatoes
• 1 horseradish root
• 4 cloves garlic
• 4–6 allspice peas
• umbrellas and dill
• parsley
• sugar
• table vinegar

How to cook colored tomatoes with garlic:

1. Sort the tomatoes, rinse cold water. Dry.
2. Cut the peeled horseradish into pieces, garlic cloves into halves.
3. Place half of the herbs on the bottom of a sterilized jar, and prepared tomatoes (yellow, then red) on them. Place the remaining herbs on top.
4. Pour marinade at the rate of 1 liter of water: 1 tbsp. spoon of salt, 1 teaspoon of sugar, 1 tbsp. spoon of vinegar.
5. Seal with a sterilized lid, turn the jar over, cover with a blanket and let cool.

Tomatoes with onions

What do you need:

• medium sized tomatoes
• 2 onions
• 1 carrot
• 1 Bay leaf
• 2 blackcurrant leaves
• 5 cherry leaves
• 7 dill umbrellas
• 5 peas each of black and allspice
• 5 cloves garlic
• 1 horseradish root

Marinade:
(per 1 liter of water)

• 2 tbsp. spoons of sugar (heaped)
• 2 tbsp. spoons of salt (without a slide)

How to cook tomatoes with onions:

Place spices and carrot slices on the bottom of the jar, followed by tomatoes, alternating with onion halves.

Pour boiling water over it. Let stand covered for 15 minutes. Drain the water into a saucepan, add salt and sugar, bring to a boil, pour into a jar. Add vinegar essence and quickly roll up.

Tomatoes with grape juice

What do you need:

• 1.5 kg medium-sized tomatoes
• 2 grape leaves
• dill greens
• 3–4 cloves of garlic
• 3–4 allspice peas
• 3–4 buds of cloves

Marinade:
(per 1 liter of water)

• 100 ml grape juice
• 1 tbsp. spoon of salt
• 1 tbsp. spoon of sugar
• 1 dec. spoon of vinegar essence

How to cook tomatoes with grape juice:

Place peeled garlic, pepper, cloves, dill and 1 at the bottom of a sterilized jar. grape leaf. Place the tomatoes and cover with a grape leaf.

Pour boiling water over the contents of the jar, let stand for 10 minutes, drain the water.

Add grape juice, salt and sugar, bring to a boil, pour in the essence and immediately pour back into the jar.

Cover with a lid, sterilize for 20 minutes and roll up.

Tomatoes "Hostess"

What do you need:
medium-sized tomatoes (as many as will fit in the jars)

Fill:

• 3 kg large tomatoes
• 0.5 tbsp. vegetable oil
• 2 heads of garlic
• 1 hot pepper
• 150–200 g sugar
• 4–5 tbsp. spoons of salt
• 1 tbsp. spoon of vinegar essence

How to cook “Housewife” tomatoes:

To fill, pass the tomatoes through a meat grinder, add oil, chopped garlic and pepper, sugar, salt, and vinegar essence. Cook after boiling for 1 hour.

Place the tomatoes in sterilized jars, pour boiling water over them, cover with lids, and sterilize for 40 minutes. Roll up.

Dried cherry tomatoes with rosemary

What do you need:

• 450 g cherry tomatoes
• 2 sprigs rosemary
• 2–3 peas of allspice
• 2 cloves garlic
• 500 ml vegetable oil
• dried thyme

How to cook cherry tomatoes with rosemary:

Cut the cherry tomatoes into halves, place on a baking sheet, season with salt and thyme, sprinkle with 100 ml of vegetable oil.

Bake for 1.5 hours at 100°C.

Cool, transfer to a sterilized jar along with rosemary, pepper and garlic.

Boil the rest vegetable oil and pour it over the cherry tomatoes.

Close the lid. Cool. Keep refrigerated.

And for representatives opposition party lovers lightly salted cucumbers we give exclusive video from Lara Katsova!

Look for many interesting and many times tested recipes in the book “Preparations. Canned tomatoes, cucumbers, peppers", published by Eksmo Publishing House.

No matter how many recipes for canning tomatoes exist, each housewife has her own secret for the best twist with a different composition. But the basis of all the right recipes preservation - adding salt, and for pickling - using sugar and vinegar.

Royal tomatoes for the winter

Ingredients:

• small tomatoes;
• 2 dill umbrellas;
• 4 buds of cloves;
• 4 allspice peas;
• 2 slices from a pod hot pepper;
• bay leaf;
• a quarter of a bell pepper;
• a clove of garlic;
• 30 g salt;
• 270 g sugar;
• 18 g of vinegar essence.

Recipe:

1. Dill umbrellas, clove buds, and peppercorns are placed at the bottom of a three-liter sterile jar.
2. Tomatoes, pierced with a skewer, rings of hot pepper and a slice of sweet are tightly placed on top of the spices.
3. The contents of the jar are poured with boiling water and left to cool under the lid.
4. The cooled water is carefully drained, garlic cut into pieces, salt, and granulated sugar are added. Everything is poured with boiling water again and vinegar is poured in.
5. The jar is rolled up and wrapped upside down until completely cooled.

Tender tomatoes canned with currant leaves

Ingredients:

• medium-sized tomatoes;
• 4 currant leaves;
• 2 cherry leaves;
• a quarter of hot pepper;
• horseradish leaf;
• about two centimeters of horseradish root;
• half a head of medium-sized garlic;
• bay leaf;
• 50 g sugar;
• 30 g salt;
• 80 milligrams of vinegar 9%;
• aspirin tablet.

Recipe:

1. Currant and cherry leaves and a horseradish leaf are placed at the bottom of a three-liter sterile jar.
2. The container is filled to the middle with washed and chopped tomatoes.
3. Place horseradish cut into slices, laurel, chopped garlic, and finely chopped hot pepper on top.
4. The container is filled to the top with tomatoes, salt and sugar and aspirin are added.
5. The contents are filled with boiling water and vinegar is added. The jar is rolled up, turned over and wrapped up.

To make tomatoes in a jar look beautiful, you can combine different colors: take yellow, red, pink varieties. Fruits canned according to this recipe are non-acidic and very tender.

Canning red tomatoes without vinegar

Those who care about their nutrition will immediately take note of this recipe. Vegetables without vinegar turn out very tasty and healthy. Do not use soft tomatoes for this kind of preservation, but it is important that they are ripe. The size of the fruit does not matter.

Ingredients:

• ripe, elastic tomatoes – 2.7 kg;
• dill greens – 3 branches;
• salt – one and a half tbsp. spoons;
• pepper – 4 peas;
• filtered water – 500 ml;
• garlic cloves – 3-4 pcs.;
• powdered sugar – 2 tbsp. spoons;
• currant and cherry foliage - 3 pcs.

Cooking steps:

1. We wash the tomatoes under running water.
2. Peel the garlic and wash it in the same way.
3. Pour boiling water over the leaves and dill.
4. Place dill, leaves, garlic and tomatoes in sterilized jars.
5. Pour in steep salted boiling water and wait 15 minutes.
6. Pour the brine back into the pan and wait for it to boil again. (We do this twice.)
7. Pour the water into the jar again and seal it.
8. Turn over and keep it like this until it cools down.

Canning yellow tomatoes with cloves

According to this recipe, the tomatoes have a spicy bitterness due to the presence of hot pepper and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use it exactly yellow tomatoes. It is better to take small or medium in size.

Ingredients:

• yellow tomato – 1.3 kg;
• medium-sized garlic – 4-5 cloves;
• horseradish greens – 2 leaves;
• currant leaves – 2 pcs.;
• dill and parsley - 1 branch each;
• hot chili pepper – 1 pc.;
• bell pepper – 800 g;
• purified water – 2.5 l;
• vinegar – 50 ml;
• salt – one and a half tbsp. spoons;
• sugar - three tbsp. spoons;
• cloves – 1 tsp.

Cooking method:

1. We wash vegetables and greens.
2. Clean and wash the garlic cloves.
3. Gorky and sweet peppers rinse in water and clean the middle.
4. Cut the hot pepper into rings.
5. We cut the sweets lengthwise.
6. At the bottom of the jar we put garlic, pepper, cloves, herbs, bay, tomatoes, bitter and chopped bell pepper in the middle.
7. Pour in boiling water for fifteen minutes.
8. Drain and prepare the marinade. Add sugar and salt to the water.
9. Add marinade and vinegar essence to the jars.
10. We roll it up, put the cans upside down, and wrap them up.

Canning small tomatoes

The small ones come out fragrant and sweet and sour. All spices can be added at your discretion, as well as garlic. Once you make this recipe once, you won’t be able to resist the next year.

Ingredients:

• small tomatoes – 1.8 kg;
• horseradish leaves – 1-2 pcs.;
• small dill umbrellas - 1-2 pcs.;
• medium carrot – 1-1.5 pcs.;
• pepper – 8-10 pcs. peas;
• garlic cloves – 3-5 pcs.;
• coarse salt – 1 spoon;
• powdered sugar or sugar - 3 tablespoons;
• citric acid – 1 tsp.
• purified water – 800 ml.

Cooking method:

1. Wash tomatoes and greens.
2. Place herbs and spices at the bottom of the jar.
3. Peel the carrots, wash and cut into slices, add to the spices.
4. Place tomatoes on top.
5. Pour in boiling water and let stand for 20 minutes.
6. Drain and prepare the brine. (Salt, sugar and lemon.)
7. Pour in the tomatoes and seal.

Classic recipe

Ingredients:

• fresh tomatoes (as much as will fit in the jar);
• bell pepper pod;
• hot pepper pod;
• 3 cloves of garlic;
• a pair of dill umbrellas;
• a small bunch of parsley;
• medium sized onion.

Marinade:

• liter of purified water;
• 50 g granulated sugar;
• 30 g salt;
• 3 laurel leaves;
• 6 peas of allspice;
• 50 g vinegar 9%.

Recipe:

1. Place parsley, garlic cloves cut in half, a peeled hot pepper pod, half a sweet pepper and half an onion at the bottom of a processed three-liter jar.
2. Tomatoes are placed tightly on top of the vegetables. IN free place, near the neck, place the remaining halves of the onion and sweet pepper.
3. Boiling water is poured onto the contents of the container, covered with a lid and a warm towel, and left for half an hour.
4. The water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt dissolve.
5. The finished marinade is poured in boiling form into a jar of tomatoes, where vinegar is added.
6. The container is rolled up and covered upside down for cooling.

Recipe with mint

Ingredients:

• ripe tomatoes;
• several sprigs of mint;
• a small bunch of parsley;
• a small bunch of dill;
• 10 g each of sugar and salt;
• half a teaspoon of vinegar essence.

Recipe:

1. At the bottom of a half-liter steamed jar is a sprig of mint, half a bunch of parsley and half a bunch of dill.
2. Large tomatoes are cut into four parts, small ones - in half.
3. The cut tomatoes are carefully laid out, filling the container to the top.
4. The remaining herbs are placed on top, salt and sugar are added, and vinegar is poured in.
5. The contents are poured with boiling water and sterilized for about 7 minutes.
6. The jar rolls up and covers itself, becoming upside down.

Not everyone may like the original twisting method, so it is better to make no more than one jar for testing.

Unusual preparation - in gelatin

Ingredients:

• green tomatoes;
• one and a half tablespoons of gelatin;
• 80 g sugar;
• 50 milligrams of vinegar 6%;
• 30 g salt;
• a clove of garlic;
• hot pepper pod;
• bay leaf.

Recipe:

1. The tomatoes are washed and left on a napkin to dry.
2. Place chopped garlic, peeled hot pepper, and bay leaf on the bottom of the prepared container.
3. Slices of chopped tomatoes are placed on top of the spices.
4. Gelatin dissolves in a glass warm water.
5. To pour in a liter of purified water, dissolve salt and sugar and boil for 15 minutes. Vinegar is poured into the marinade and the heat is turned off. Dissolved gelatin is poured into the cooled liquid.
6. The warm filling is poured into the container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
7. Sterilized containers with contents are rolled up and covered until cool.

The jars should be turned upside down during the cooling process.

Assorted vegetables with radish for the winter

Ingredients:

• cherry tomatoes;
• cucumbers;
• radish;
• bell peppers;
• onion;
• a couple of laurel leaves;
• 5 buds of cloves;
• 4 black peppercorns;
• 5 peas of allspice.

For one liter of marinade:

• 60 g salt;
• 75 g granulated sugar;
• 60 g vinegar 9%.

Recipe:

1. Place cloves and peppers in prepared jars at the bottom.
2. Sliced ​​vegetables are laid out in layers on top of the spices.
3. The contents are poured with boiling water, left for 20 minutes, then drained. This procedure repeats again.
4. To prepare the marinade, add the required amount of salt and sugar to a liter of water. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
5. Scalded vegetables are poured with ready-made boiling marinade, rolled up and wrapped until completely cool, placed upside down.

The assortment will look better if the vegetables are peeled using a decorative peeler or cut with a waffle-spiral vegetable cutter. Even if there are no special devices, the simplest flowers cut from hard vegetables can give the dish an appetizing and beautiful look.

Canning large tomatoes in tomato juice

Ingredients:

• 5 kilograms of small tomatoes;
• 3 kilograms of large (you can take overripe) tomatoes;
• 0.2 kilograms of granulated sugar;
• 50 g salt;
• 5 peas of allspice;
• 5 buds of cloves;
• half a head of garlic;
• 5 g vinegar essence.

Recipe:

1. The ingredients are for 5 liters of finished preserves. Small tomatoes are washed under running water, pierced with a skewer and placed in sterilized jars.
2. Large overripe tomatoes are cut into pieces and boiled until softened. Then they are passed through a sieve so that the result is tomato puree without pulp.
3. The puree is placed on the fire and brought to a boil (it is necessary to stir all this time), then the heat is reduced to a minimum. Without ceasing to stir the tomato puree, add sugar, salt, pepper, and cloves. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire is turned off.
4. The jars with the contents are filled with hot tomato juice, covered with lids and left to sterilize for half an hour.
5. The blanks are rolled up and covered until completely cooled, placed upside down.

In addition to the most delicate salted tomatoes, you get a tasty and healthy tomato paste, which can be used to season first courses and added to various spaghetti sauces.

Note to the hostess

Why does the brine become cloudy and the lid swell?

The lid is not closed tightly and air got into the jar during the cooling process. To preserve the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour in fresh marinade and sterilize before spinning.

Why do the skins of tomatoes burst during cooking?

When preserving, pickling varieties with thicker skin are more often used. When pouring tomatoes, you need to avoid sudden changes in temperature; to do this, pour boiling water gradually, in small portions. The best and The right way keep the skin intact - make several shallow punctures with a skewer or toothpick at the base of the tomato (where the stalk was).

Canning tomatoes (video)

Bon appetit!

" - Yes Hong Pao- the most legendary Chinese oolong and the most expensive.

About unusual name There are more than one legends about tea: about tea-picking monkeys in red robes, about the miraculous cure of the emperor’s mother with a tea drink, for which the bushes were wrapped in red, about a student who dressed a tea bush in a red robe. The Chinese are masters at inventing legends. For each type of tea they have several instructive and naive stories.

One thing is absolutely certain that red robe tea is a Chinese rock tea that grows in the northwest of the famous tea province of Futsian, in the Wuyi Mountains. The mountains reach 2158 m above sea level. On the slopes of cliffs and in the hollows between the cliffs, where many mountain streams flow, creating high humidity, where the wind blows and the soil is perfectly suitable for growing tea (acidic and clayey) created by nature itself ideal conditions for the cultivation of high-quality cliff teas. Teas from the Wuyi Mountains are considered the best in all of China.

It is the cliff teas that have a multifaceted, pronounced taste, unusual aroma and a memorable aftertaste. They are processed according to their classic technology, with strong fermentation, long-term drying, and roasting over charcoal. Making Da Hong Pao oolong is the highest skill. Therefore, information about the sequence of processing stages and the duration of a particular process are among the secrets of tea masters and are a trade secret. Yes, actually, why do we, ordinary consumers, need to know when to stop the process of “killing greens” or how long to keep roasted tea in baskets over coals? It is much more interesting to know, from the consumer’s point of view, what the properties of Red Robe tea are.

Properties of red robe tea

Chinese Red Robe tea has a persistent, rich aroma, close to the smell of roasted nuts, with spicy undertones, a slight smell of smoke, a tart taste and a very interesting, sweetish aftertaste. The color of the tea is dark chestnut, deep, with an amber tint. With subsequent brewing, the aroma, color and taste change, soften and light fruity shades appear.

Tea red robe contains a large number of - more than 400 types of useful chemical compounds : tannin, caffeine, polyphenol, etc.

He is also extraordinarily rich microelements, including: manganese, phosphorus, calcium, iodine, selenium, iron, selenium, magnesium, zinc, etc.

Vitamins widely represented in this wonderful drink: C, D, E, K, B1, B6, B3, B12.

The effect of Da Hong Pao tea (red robe) on the human body:

• Helps strengthen the walls of blood vessels
• Prevents thrombophlebitis
• Effective in diet programs aimed at weight loss. It is considered the most effective of all teas for weight loss.
• Prevents the development of cancer cells
• Removes heavy metals from the body
• Helps remove toxins and cleanse the body
• Absorbs fats
• Strengthens teeth and gums
• Improves hair and skin condition

The psychological effect created by Red Robe tea is worthy of special mention.

This tea can amazingly harmonize your emotional state, improve your mood, improve concentration, relax, creating a feeling of pure joy and awareness here and now, creating an excellent space for conversation. Not in vain Chinese monks they kept it secret for so long and sold it so dearly. It is believed that Big Red Robe tea gives a slight feeling of altered consciousness, and this, as you understand, has always been valued in human imperfect society. To reach such a state through meditation and spiritual practices, you have to work for a long time, but if you drink some tea, you are in nirvana.

How to brew red robe tea

Tea is brewed (at the rate of 1 g per 25 ml of water) at a fairly high temperature of 80-90°C. The first brew must be drained. Brewing time is from 30 seconds to 1 minute. With each brew, the brewing time increases. Red robe tea is brewed 5 - 6 times until the leaves turn greenish. How to do this correctly, beautifully and tastefully is demonstrated in the video.

A little about the sad

Unfortunately, you cannot buy real Da Hong Pao. In 2006, the entire harvest from the mother bushes (there are only four or five of them) was transferred to the Tea Museum, where it is kept to this day, and a moratorium was imposed on the collection of Da Hong Pao.

Rumor has it that in China, on the territory of the Tian Xin Si monastery, it grows a small amount of real Da Hong Pao tea, but this tea is not grown or produced en masse.

All that is currently sold under the “Big Red Robe” brand is a mix of tea bushes various breeds, growing in the Wuyi Mountains. Tea "Big Red Robe" from different manufacturers differs in taste, composition, color, properties. Moreover, the raw materials for making tea are also of different quality, different technologies are used, often simplified - all this affects the quality of 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.

Fermented only upper layer leaves. 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.
• Improvement emotional state. After a few cups of the drink, you become much more cheerful and warmer 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.
• Brew the infusion 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 to 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. Reviver brewed from 6 grams of Da Hong Po for 5-6 minutes.

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