Among all Chinese teas, the most controversial might be Wuyishan Da Hong Pao tea. Controversy itself is good, as truth emerges through debate. However, upon closer analysis, most disputes arise from a lack of understanding about tea and Da Hong Pao tea. Here, we humbly list several common misconceptions:

Misconception One: Da Hong Pao tea was conferred by an emperor.

In existing historical records and local chronicles, there is no mention of any emperor bestowing the name Da Hong Pao tea. According to recollections from veteran tea masters in Wuyishan, Da Hong Pao was previously known as "Qi Dan," yet written historical sources also lack any record of Qi Dan. The only evidence for the origin of the name Da Hong Pao is the cliff inscription at Jiulongke: "Da Hong Pao, inscribed by Wu Shixian in the 32nd year of the Republic of China." Wu was the county magistrate of Chong'an during the early Republic of China era. As for how Wu's inscription was carved onto the cliff, it is said to have been done by monks from Tianxin Temple. The 32nd year of the Republic of China corresponds to 1943—what emperor existed then?

Misconception Two: There is only one Da Hong Pao tea plant at Jiulongke.

According to the book "Chats on Wuyi Tea Culture" by Mr. Zhao Dayan of Wuyishan, citing "Travel Notes of Jiang Shunan," besides Jiulongke, Da Hong Pao tea was also found at Tianyou Rock and Zhulian Cave. Recalling Mr. Yao Yueming's memories, the contemporary Tea Sage Wu Juenong conducted tea variety surveys in Wuyishan during the 1940s and discovered Da Hong Pao tea at Beidou Rock as well. Clearly, historically, Da Hong Pao tea was not exclusive to Jiulongke.

Today, through the efforts of new and old tea masters in Wuyishan, using asexual propagation methods, hundreds of acres of Da Hong Pao tea have been successfully cultivated. Although these tea plants are descendants of the mother plants, they possess the same characteristics. Botanically speaking, as long as they share the same traits as the mother plant, whether they are second, third, or even tenth or twentieth generation, they hold the same varietal significance. Therefore, all Da Hong Pao tea propagated from the mother plants is genuine Da Hong Pao tea. With market economic development, the cultivation area of Da Hong Pao tea will continue to expand.

Misconception Three: Mother plant Da Hong Pao tea is better than the second generation, and the second generation is better than the third.

This is a typical "each generation is worse than the last" mindset, lacking any scientific basis. In the practice of asexual propagation using mother Da Hong Pao tea plants, some offspring do exhibit trait variations. For those that retain the mother plant's characteristics, there is no question of being inferior. For variant offspring, it only means the traits have changed—they could be inferior in quality (such offspring are usually quickly淘汰), but they could also become better, potentially giving rise to new superior varieties.

Regarding Da Hong Pao products, while the tea plant variety is an important factor in producing high-quality finished tea, it is not the only one. Product quality is also influenced by growing environment, seasonal climate, processing techniques, and other factors. In fact, many finished teas made from descendant Da Hong Pao tea plants can rival those made from the mother plants.

Misconception Four: All Da Hong Pao tea sold on the street nowadays is fake.

This view mainly stems from not understanding the difference between Da Hong Pao as a tea plant variety and as a tea leaf product. Jiulongke Da Hong Pao tea products are extremely scarce, only a few ounces per year, and are virtually unavailable on the market. The Da Hong Pao seen on the market today consists partly of products made from descendant (also called purebred) Da Hong Pao, but mostly of tea products labeled as Da Hong Pao, or commercial teas. Such commercial teas are typically blended from various high-quality rock tea raw materials. Although the quality of these commercial Da Hong Pao teas varies, as long as they are registered and inspected, they are legitimate genuine products. Of course, there are indeed many "three-no" tea products falsely labeled as Da Hong Pao on the market, but the existence of such counterfeit products does not negate all genuine Da Hong Pao products.

Misconception Five: Blended tea must be of poor quality.

This also results from a lack of understanding of tea production processes. Tea blending, like wine blending, is a necessary technique to ensure consistent quality. Since tea became a commodity, blending techniques have existed. Tea production is a unique process. Variations in tea leaf sources, picking times, and processing techniques—including the control of roasting—can all affect the quality of the finished tea. Therefore, even within the same tea factory, each batch of finished tea may differ in quality.

Market standards for finished tea, however, are defined by grades: special, first, second, etc. To ensure finished tea meets market standards, different batches with varying qualities and characteristics must be reasonably blended. Of course, this blending requires significant technical skill. Thus, the issue lies in how well the blending is done, not in the practice of blending itself.

Based on the above, the following conclusions can be drawn:

1. Da Hong Pao is both the name of a tea plant variety and the name of a tea product; the two are related, but the tea plant is not equivalent to the tea product.

2. Da Hong Pao encountered on the market primarily refers to tea products. Some are purebred teas, but most are blended teas bearing the Da Hong Pao name.

3. Distinguishing genuine from fake Da Hong Pao tea mainly involves checking if it is a "three-no" product: namely, whether it has trademark registration, a manufacturer and production date, and a protected designation of origin mark. Further, check if it has passed green/environmental certifications. Generally, Da Hong Pao teas meeting the first three criteria have undergone quality inspection by authoritative bodies and comply with national sensory standards.

4. For loose Da Hong Pao tea, the only way to determine authenticity is through tasting. Most tea shops offer this service. Whether one is deceived depends on the buyer's own tasting ability. Therefore, if unsure, it's best to purchase packaged tea.