Wuyi Dahongpao is a gem in the garden of Chinese teas, known as the "tea champion" and the king of rock tea, a national treasure. It is produced in the Wuyi Mountains of Fujian Province and crafted with exquisite techniques. The finished tea has a rich aroma, a mellow taste, and a distinct "rock charm." It leaves a lingering fragrance in the mouth and is hailed as the "King of Wuyi Tea." The Dahongpao tea plant is a shrub type, a thousand-year-old ancient tree, with only four remaining on the steep cliffs of Jiulong’ao. Its yield is extremely scarce, making it a rare treasure.

[Brewing Method]

Tea brewing tools: one purple clay pot, Dahongpao (premium grade used here), one electric kettle, one set of basic Kung Fu tea utensils (including one tea pitcher, one bamboo tea ceremony set of six pieces, one purple clay pot, one ceramic tea storage can) as shown below:

1-3. Warm the cups: Use boiling water to warm the tea utensils, ensuring even heating.

4-7. Rinse the tea: Use a tea spoon to place an appropriate amount of tea leaves into the purple clay pot. Rinsing should be quick, just enough to awaken the aroma of the tea leaves, without extracting the flavor.

8-11. Brew the tea: Discard the rinsing water, pour boiling water into the pot, cover and brew for 4–5 minutes. During this time, pour boiling water over the pot three times to fully release the rich tea aroma under high heat.

12-15. Pour the tea: Pour the brewed tea into a fairness cup, pouring low and quickly to prevent the aroma from escaping. Then divide the tea from the fairness cup into small tasting cups, ready to appreciate the tea’s fragrance and observe its appearance.