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Da Hong Pao (Red Robe), 100g

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Synonyms: Dahongpao, Da Hong Pao, Big Red Robe, Red Robe Tea

Aroma: bright, rich, floral, with hints of green walnut.

Taste: rich, strong, with slight sourness, hints of flowers and apples.

Finish: velvety, floral, long.

Infusion color: light amber.
Action: soothes and inspires, perfectly quenches thirst, improves concentration.
Attention! The characteristics of the tea described above are the subjective opinion and feeling of our tea testers. For each person, our tea opens up its own wonderful world of sensations and tastes.
The history of the discovery of Da Hong Pao tea
During the Ming Dynasty (XIV-XVII centuries), the emperor's mother was cured with tea from bushes growing in the Wuyi Mountains. By order of the emperor, these bushes were covered with large red imperial robes.
Since then, Da Hong Pao tea - which means Big Red Robe - has been grown on the slopes of the Wuyi Mountains, and it comes from the same bushes covered with imperial red robes. The four legendary Da Hong Pao tea bushes still grow there today, visited by hundreds of thousands of tourists every year.
Red Robe tea is considered one of the standards of oolong teas. This is probably one of the "tea" business cards of China. The production technology of Da Hong Pao is recognized by the Chinese government as a national treasure. There are many legends and myths about this tea.
Da Hong Pao goes well with honey.


How to Brew Da Hong Pao
1. Use purified bottled water.
2. Rinse the teapot with boiling water.
3. To prepare medium-strength Da Hong Pao tea, pour dry tea into a teapot that has just been heated with boiling water, based on a proportion of about 1 tbsp. tablespoons of dry tea per 0.5 liters of water.
4. Close the lid on the teapot, pick it up and shake it vigorously several times. Open the teapot and enjoy the aroma of heated dry Da Hong Pao - its aroma is simply fantastic!
5. The tea is now ready to be brewed. For brewing, use water with a temperature of 90-95 ° C.
6. Infusion time - 3-5 minutes. Pour the drink from the teapot into cups or pour it into a separate vessel. Da Hong Pao can be brewed this way 2-3 times.
To get the most out of Dahongpao, brew it using the Ping Cha method or perform a Gongfu Cha tea ceremony with it.
Happy tea!

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