Dahongpao, produced in Wuyi Mountain, Fujian Province, belongs to the Oolong tea family and is a type of Wuyi Rock Tea, known for its exceptional quality.

Harvested in late May, the tea consists of one bud with two or three leaves fully open. The basic processes include withering, bruising, pan-firing, rolling, initial baking, cooling, sorting, secondary baking, etc.

The original mother trees of Dahongpao are located on the high cliffs of Jiulongkeng (pronounced kē) in Tianxin Rock, Wuyi Mountain, Fujian Province. These mother trees are very precious, and only six of them remain today.

Historical records indicate that the first picking day was May 17th, and even in the best years, the tea yield did not exceed several hundred grams.

According to legend, a scholar named Ding Xian was on his way to the imperial examination when he suffered from severe abdominal pain while passing through Wuyi Mountain. By chance, he encountered a monk from the Tianxin Yongle Temple who brewed him some tea from his stored leaves, which immediately relieved his pain.

After becoming the top-ranked scholar, he returned to thank the monk and inquired about the origin of the tea. Upon learning this, he removed his crimson robe and draped it around the tea bushes three times, thus the name “Dahongpao” (Great Crimson Robe) was given.

When the scholar returned to court, the Empress fell ill, and no treatment seemed effective. He offered the Dahongpao tea, and after drinking it, the Empress gradually recovered. The Emperor was delighted and ordered the scholar to personally drape the crimson robe over the tea bushes as a sign of imperial favor, and all the harvested tea had to be presented to the court without any private retention. From then on, Wuyi Rock Tea Dahongpao became a tribute tea exclusively enjoyed by the royal family, and the fame of Dahongpao spread far and wide.

Dahongpao Quality Grades

Based on the different tea gardens in Wuyi Mountain:

Tea from the Three Gullies (Huiyuan Pit, Nulankeng, Dapingkou) and Two Streams (Liu Xiang Stream, Wuyuan Stream) is considered top-grade rock tea.

True-rock tea, picked from the scenic area of Wuyi Mountain, has the best quality.

Semi-rock tea, picked from the vicinity of the scenic area, is of slightly lesser quality.

Riverbank tea, picked from nearby towns and villages outside the scenic area, is of lower quality.

brewing Methods for Dahongpao

First: Pot brewing method. Second: Cup brewing method.

The Steeping time should be adjusted according to the brewer's preference, taking into account the amount of tea, water volume, water temperature, and suitable brewing method to achieve the ideal effect.

First [Amount of Tea]: About half the container (Gaiwan or teapot).

Second [Volume of Water]: Based on the amount of tea, generally 20-25 ml of water per gram of tea.

Third [Water Temperature]: Should reach an initial boil at 98°C or above, especially for the first infusion.

Fourth [Steeping Time]: Approximately 10 seconds for the first infusion, 30 seconds for the second, and 50 seconds for the third. High-quality Wuyi Rock Tea can be infused more than six times. (Steeping times are just guidelines and should be adjusted to personal taste, following the principle of quick pouring and avoiding prolonged steeping.)

Note: Use boiling water to pour high over the tea, slightly above the container's surface, skim off the foam on the surface of the pot or cup, then pour the tea into the cups low to minimize loss of aroma.

Gaiwan Brewing:

1. Rinse the tea utensils with boiling water, which both cleans them and helps to release the fragrance of the tea.

2. Place the tea in the gaiwan, using about 7 grams (the specific amount may vary).

3. Pour boiling water over the tea to rinse it quickly (pour out the water quickly).

4. Infuse the gaiwan with boiling water, steep for 5-10 seconds, then pour the tea into a pitcher and serve.

5. For the first three infusions, control the steeping time between 10-20 seconds.

6. After the third infusion, increase the steeping time by 10-15 seconds for each subsequent infusion.

Note: For most Oolong teas, mountain spring water, well water, or other natural waters are preferable.

The principle for adjusting steeping times is to ensure that the color of the tea liquor remains consistent for the first seven infusions.

The steeping time and water pouring method may differ slightly depending on the nature of the rock tea (such as the degree of roasting).

Purple Clay Teapot Brewing

In the past, brewing Oolong tea often involved the 28 steps of Oolong tea brewing, but with the changing times and evolving ways of tea drinking, the following steps have been simplified and updated based on traditional Oolong tea ceremony:

▲ Appreciate the Dry Leaves. Identify the type of dry tea and admire its appearance, mentally preparing how to Brew it.

▲ Purify the Mengchen Teapot. Mengchen was a famous Ming Dynasty teapot maker, and later, fine purple clay Teapots were referred to as “Mengchen teapots.”

▲ Warm the Utensils. Warm the teapot, pitcher, and tasting cups, raising their temperatures.

▲ Place the Oolong Tea in the Teapot. Add the Oolong tea to the purple clay teapot for brewing.

▲ Wake the Tea's Fragrance. Shake the dry tea to sort and compact it, preparing for rinsing.

▲ High Pour Low Pour. Rinse the tea with boiling water, stirring up the floating foam.

▲ Brush Away the Foam. Lift the teapot lid and brush away the foam gathered at the mouth of the teapot in a circular motion.

▲ Discard the Rinse Water. Pour out the rinse water directly into the strainer.

▲ Second Infusion. Pour in water for the second time, entering the brewing and waiting phase. At this point, the tea liquor is pure and fragrant.

▲ Transfer the Tea Liquor. Timely pour the tea liquor into the pitcher for separation.

▲ Ruochen's Listening to the Spring. Ruochen was a minister fond of tea during the reign of Emperor Kangxi, who specially designed and had a batch of tasting cups made for him. The rim of these cups flares outward like a horseshoe, and they are now known as “Ruochen cups.”

▲ Enjoy the High Aroma. The rich and uplifting aroma of the Oolong tea rises slowly.

▲ Savor the Essence. The essence of the tea is concentrated in a single cup of tea liquor. Sip it slowly, finding tranquility. With each infusion, there are new discoveries and insights.

The above are the steps and methods for brewing Oolong tea with a purple clay teapot. Each step is prepared to showcase the flavor of the tea liquor, and the final taste and aroma largely depend on the brewer's understanding of the tea's nature, which requires repeated tasting and brewing practice.

Tasting Dahongpao

Aroma: A refreshing aroma that lingers after inhaling deeply and exhaling through the nose