Dahongpao tea
Classification:
Dahongpao is a rare and prestigious cultivar of Wuyi Rock Tea (Oolong Tea) from Fujian Province. It is regarded as the representative and "King of Wuyi Rock Tea," honored with the title of "Top Scholar Among Teas" and ranked among China's Top Ten Famous Teas.
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Details Introduction
Status as a Tea Variety: Dahongpao is a rare and prestigious cultivar of Wuyi Rock Tea (Oolong Tea) from Fujian Province. It is regarded as the representative and "King of Wuyi Rock Tea," honored with the title of "Top Scholar Among Teas" and ranked among China's Top Ten Famous Teas.
Origin: Grown in the Wuyi Mountains, located in the southeastern part of Chong'an, Fujian, it thrives on the steep cliffs of Jiulong (Nine Dragons) Valley.
Historical Origins
Origin of the Name: Legend has it that during ancient times, a scholar traveling to the imperial examination fell ill while passing through Wuyi Mountain. An elderly abbot from Tianxin Temple cured him using tea leaves from Jiulongke. After the scholar achieved the title of Zhuangyuan (top scorer in the imperial exam), the empress fell ill, and he presented this tea to her. Upon drinking it, she recovered. The emperor then bestowed a red robe upon the scholar, who draped it over the tea trees in gratitude. Since then, these three tea trees have been known as "Dahongpao" (Big Red Robe).
Development Timeline:
● 1959: Recognized as one of China's "Top Ten Famous Teas."
● 2001: Successfully registered as a protected geographical indication under "Wuyishan Dahongpao."
● 2006: The mother trees of Dahongpao were suspended from harvesting for conservation.
● 2007: The last 20 grams of tea harvested from the mother trees were preserved in the National Museum of China.
Quality Characteristics
● Appearance: Tightly rolled strips with a vibrant greenish-brown color. When brewed, the liquor is bright orange-yellow, and the leaves display a mix of red and green, showcasing a beautiful "three parts red, seven parts green" contrast with red-edged green leaves.
● Aroma & Taste: Rich and long-lasting orchid-like fragrance with a pronounced "rock rhyme" (Yanyun). The flavor is mellow and robust, enduring seven to eight infusions while retaining its aroma.
Production Process
● Harvesting: Typically picked three times a year (spring, summer, and autumn). The standard is to pluck one bud with three to four mature leaves after the shoots have fully developed.
● Withering: A "double sun-drying and airing" method is used to evaporate moisture, soften leaves, and initiate biochemical changes.
● Oxidation (Zuoqing): A crucial step in shaping Wuyi Rock Tea's unique character. The leaves are alternately shaken (to generate heat and oxidation) and rested (to cool and slow oxidation), adjusted based on variety and weather ("making tea according to the sky and leaves").
● Pan-Firing & Rolling: High-temperature frying halts fermentation, stabilizes quality, and refines aroma. Double frying and rolling shape the leaves into tight strips, forming Wuyi Rock Tea’s signature "dragonfly head," "toad-skin spots," and "three-section color."
Initial Baking, Winnowing, Cooling, & Sorting:
● Initial baking ("Zou Shui Bei") fixes quality and reduces astringency.
● Winnowing removes yellow flakes and impurities.
● Cooling prevents heat buildup and deterioration.
● Sorting eliminates residual stems and yellow leaves.
Re-baking: Includes full firing and slow drying at low heat to enhance flavor transformation, using heat to refine aroma and taste.
Health Benefits & Appreciation
● Health Effects: Rich in tea polyphenols, polysaccharides, and theanine, Dahongpao aids in cancer prevention, lowering cholesterol, and reducing blood pressure.
● Tasting Ritual: Best enjoyed following the Gongfu tea ceremony—using small teapots and cups to savor slowly—evoking the poetic sentiment: "Better than a sip of celestial nectar, one feels lifted as if riding the wind."
Keyword:
Dahongpao tea
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