How is Da Hong Pao Tea produced?
Da Hong Pao is made from the Qi Dan (Qi Lan) cultivar grown on Wuyi Mountain in Fujian, China. After hand-plucking one bud with two or three leaves, the tea is withered, shaken, rolled, roasted, sorted and aged. The roasting can be repeated with intervals of several months, according to iTeaworld.
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In this article
How is Da Hong Pao tea produced?
iTeaworld lists these steps for Da Hong Pao, a Wuyi rock oolong from Fujian province, China:
- Plucking: by hand, one bud with two or three leaves.
- Withering: the leaves soften and lose moisture.
- Shaking: leaves are tossed to bruise their edges and start oxidation (our short explanation of the step).
- Rolling
- Roasting: done in charcoal or electric ovens at varying temperatures and durations, and repeated with intervals of several months to reach the desired roast.
- Sorting and aging
What cultivar is used?
The page says the tea is made from the Qi Dan (also called Qi Lan) cultivar of Camellia sinensis var. sinensis, grown on Wuyi Mountain.
What does it taste like?
The same page describes peaty, earthy notes, stone fruit, brown sugar, molasses, a woody aroma and hints of tobacco and sandalwood. Tasting notes vary with roast level.
How do you brew it?
iTeaworld suggests gongfu cha with water near 95 C, about 5 g of leaves, a first infusion of roughly 10 seconds, and up to six or seven steepings. Chinese Tea Group suggests about 8 g in a gaiwan with boiling water, a quick rinse, a first brew of about 8 seconds and up to ten brews. Adjust to roast and taste.
Why is it expensive?
iTeaworld calls it one of the most expensive teas but gives no prices. We found no verified price per kilogram, so we do not quote one. Treat any specific price claim with caution.
How to buy genuine Da Hong Pao
- Buy from a seller that names Wuyi Mountain as the origin.
- Check the production date; iTeaworld suggests within one year.
- Look for whole, tightly rolled, glossy leaves and a sweet or roasted aroma.
The page has unsourced health claims, which we do not repeat.
People also ask
How is Da Hong Pao made?
Hand-plucked leaves are withered, shaken, rolled, roasted, sorted and aged. The roasting may be repeated at intervals of several months.
What is Da Hong Pao made from?
The Qi Dan (Qi Lan) cultivar of Camellia sinensis var. sinensis grown on Wuyi Mountain, Fujian, according to iTeaworld.
How do you brew Da Hong Pao?
Gongfu style with water near 95 to 100 C, about 5 to 8 g of leaf, a short first infusion of 8 to 10 seconds, and several steepings.
Sources
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