Dahongpao tea has a taste of orchid fragrance, with a rich and lasting aroma. High-quality Dahongpao has a refreshing aroma, and a beautiful taste that is sweet, smooth, and mellow upon entry. Low-quality Dahongpao tastes bitter, astringent, numbing, and sour.

The Mouthfeel of Dahongpao:

The leaves are stout and uniform in shape, with a fresh green-brown color. After brewing, the tea soup turns into a deep orange-yellow color, clear and bright. The leaves are soft and bright, with crimson edges and light green centers that are yellowish. It combines the mellow Sweetness of Black Tea with the fresh fragrance of green tea, with a harmonious character that is not cold.

Dahongpao comes in fragrant and rich styles. Its quality characteristics include a tight, neat Leaf shape, a fresh green-brown color, and after brewing, an orange-yellow and bright tea soup, with leaves that display a pleasing contrast of red and green. Dahongpao's most prominent feature is its rich orchid-like fragrance, with a high and lasting aroma and distinct rock character. Dahongpao is very resilient to multiple infusions, retaining its aroma even after seven or eight brews.

How to Brew Dahongpao for Best Flavor

1. Clean the Teaware

Good tea deserves good teaware, so it's best to choose fine ceramic teaware to brew Dahongpao. Before brewing, clean the Teapot and lid with clear water. Boil a pot of water and pour the scalding hot water into the teapot to rinse it and the lid, which can kill bacteria and eliminate odors.

2. Brew Dahongpao

Use a tea spoon to scoop out an appropriate amount of Dahongpao and place it in the cleaned teapot; the amount should ideally take up one-fifth of the teapot. Pour boiling water from a height into the teapot, steep briefly, then discard the tea liquor. The first infusion of Dahongpao is typically not consumed. After discarding the initial brew, add boiling water again to brew the tea, which can now be enjoyed.

Brewing Method for Dahongpao

1. Control the Water Temperature

The water temperature for Dahongpao should be controlled at above 95 degrees Celsius. Such high-temperature brewing allows the nutrients and fragrance of the Dahongpao to be fully extracted. If the temperature is too low, it will not fully open up the tea leaves, making it difficult to brew a flavorful cup. However, do not use water immediately after boiling; wait about two minutes before brewing.

2. Control the Steeping Time

For the first three infusions of Dahongpao, the steeping time should generally not be too long, ideally between 20 to 30 seconds. For subsequent infusions, increase the steeping time by approximately ten seconds for each additional infusion. Dahongpao can be brewed over ten times, but the steeping time needs to be extended accordingly for later infusions to maintain the tea's aroma.