Dahongpao is a marvel in the garden of Chinese teas, often referred to as the “Champion of Teas.” It is the king of rock teas and can be considered a national treasure. Produced in Wuyi Mountain, Fujian Province, it is specially crafted with great skill. The finished Tea has a rich aroma and a full-bodied flavor, characterized by a distinct “rocky essence.” Its aftertaste lingers in the mouth, earning it the title of “King of Wuyi Teas.”

brewing Method of Dahongpao Tea

1. Warming the Cups: Use boiling water to warm the tea utensils evenly.

2. Rinsing the Tea: Place an appropriate amount of tea leaves into a purple clay pot using a tea spoon. The key to rinsing the tea is speed; simply awaken the aroma of the leaves without extracting too much flavor.

3. Brewing the Tea: Discard the rinse water and pour in boiling water, then cover the pot and steep for 4-5 minutes. During this time, pour boiling water over the pot three times. High temperatures help release the tea's rich aroma.

4. Decanting the Tea: Pour the brewed tea into a pitcher quickly and at a low height to prevent the aroma from escaping. Then, transfer the tea from the pitcher into small tasting cups for enjoying the aroma and observing the tea's appearance.

Characteristics of Dahongpao Flavor

Aroma: At first sip, there is a subtle scent of charcoal. However, due to sufficient resting time, a ripe fruit fragrance soon emerges, followed by increasingly pronounced floral and fruity notes that are clear and pure!

Flavor: The smoothness of the tea liquor makes you feel no bitterness or astringency. The sweetness of the water quickly refreshes your palate!

Aftertaste: The aroma lingers in the Cup, the Gaiwan, and the infused leaves. In short, wherever you can catch a whiff, you'll experience the unique character of the mountain terroir!