How to brew Da Hong Pao tea properly - how long to wait and how to drink Da Hong pao

Author: Alena Dorozhkina , unique tea specialist,
professional tea-tester

How to brew and drink Chinese tea Da Hong Pao (Big Red Robe, as well as DHP) correctly, how many times can you add water to the kettle to maintain the effect, and which dishes are better to choose for home cooking?

One of the main factors that distinguish Western culture from Eastern culture is the increased intensity of life rhythm. Constant time pressure leads to the desire of Europeans and Americans to simplify everyday rituals and procedures, reducing time costs.

This trend is also evident in the way tea drinking usually takes place: for Asians, a drink obtained by brewing a bag of boiling water is considered something poor.

The traditional ceremony provides for the observance of a certain sequence of actions to help reveal the beneficial properties of the processed leaves of the brew, and to obtain a unique, incomparable taste of the infusion. It's time to understand all the ins and outs.

History

One of the unusual traditions associated with China's tea cultures & mdash; the presence of a second name, which necessarily hides an interesting legend. A similar background, and not even one, is available in the DHP variety, and the chosen wording really causes curiosity among ordinary people.

It is difficult to list the associations that arise when looking at the phrase Big Red Robe, so it is best to refer to the primary sources.

So, in 1385, a young student intending to enlist in the imperial palace went on foot to take exams.

The road was difficult and long & mdash; the hot sun gradually affected the condition of the young man, and already on the way to the city he lost his last strength, having received heat stroke.

The novice of the local monastery helped save the situation & mdash; Tian Xin Si & mdash; who spoke about a recipe that could put a weakened and exhausted traveler on his feet in just one day.

After learning how to properly brew tea, Dahunpao & mdash; namely that was the name of the young man & mdash; followed good advice. The effect of the drink allowed him to regain strength, successfully examine and join the ranks of the Emperor's subjects.

As a thank you, the young man sent a gift to the noble Buddhist & mdash; a luxurious red robe with the image of a dragon & mdash; however, religious restrictions prevented the monk from accepting the gift. And then the student went to the camellia bushes that saved his career, and covered them with expensive clothes, protecting them from bad weather and cold.

 

The second legend has a similar denouement, but is dedicated to the healing properties of the infusion.

According to legend, one of the emperors of the Ming Dynasty seriously ill mother. None of the local doctors could offer an effective medicine. The woman's health faded every day until a passing merchant appeared at the gates of the palace.

He offered to buy a unique type of tea, promising that the resulting effect would help the patient. And so it happened & mdash; and the moved ruler punished to provide better protection for valuable shrubs, marking them with red capes so that no one encroaches on the healing culture.

Today, despite strict measures, in the Wuyi Mountains there are no more than six original bushes, the shoots of which can give the true taste of an imperial drink. Their distribution and sale has been prohibited since 2007, and all stocks have been transferred to museum storage.

The varieties available to ordinary customers are the blend that best suits the original plant in terms of taste and visual characteristics.

Overview

Da Hong Pao or DHP for short belongs to the large tea & mdash category; oolong. However, DHP & mdash; this is a dark oolong, unlike Teguanyin , which is light.

Interestingly, during the production of the Big Red Coat, the same stages pass: withering, fermentation, twisting, drying. But the final treatment, also called & laquo; roasting & raquo;, gives DHP the very unique and inimitable & laquo; smokiness & raquo; that these teas are so famous for.

The crop used to create the large-leaf brew of the oolong falls into the spring harvest category.

In the first half of May, workers collect only the top four leaves from each shoot, placing the resulting raw materials in open areas for a little drying.

Fermentation, accompanied by the release of juice, involves manual processing of leaves, after which they are subjected to twisting, drying. Final stage & mdash; warming up over embers.

Depending on the type and taste to be obtained, & laquo; roasting & raquo; can last from several hours to a day, giving either a weak or strong degree of gluttony.

In any case, a distinctive feature of DCP & mdash; this is the light sweetness of the drink and the smokiness of the aroma. Moreover, a high-quality variety can be brewed up to 12-14 times & mdash; more in our & nbsp; video .

A feature that distinguishes a quality product from counterfeiting, & mdash; maintaining a thick and tart, slightly sweet aroma even when the duration and frequency of Da Hong Pao brewing is already beyond the usual three to four approaches.

The tint of the infusion, taste and smell are determined by the collection site and the degree of roasting.

Of course, the choice of variety is important, as is the reliability of the supplier.

Experts note that up to ten varieties of aftertaste are hidden in one cup of dark oolong. Revealing each will require a responsible and careful approach to following the basic rules of preparing a drink.

The difference in taste of different varieties of DCP is due to several introductory:

• Feed & mdash; leaves used for tea and where to collect them. For example, a drink produced from 2-4 and 4-6 tea bush leaves will taste different.
• Tea maker's skill.
• Crop yields and plantation quality & mdash; sufficient rainfall, sunlight, affecting the quality and fleshiness of tea leaves.

Therefore, do not be confused by the presence of several varieties of tea under the same name & mdash; ДаХуПао — each of them hides slightly different flavors and the ability to brew from 4 to 12 times.

It's worth trying different varieties to find your taste.

Da Hong Pao: Proportions and Infusion Temperature

For optimal results, it is recommended to adhere to simple but important principles:

1. Use only high-quality, non-running water. Spring, thawed or bottled compositions are allowed, as well as filtered liquid & mdash; provided that there is no characteristic bitterness that interrupts the taste of tea.
2. Choose dishes made of clay, glass or porcelain, previously washed and slightly warmed with boiling water.
3. Preparation of raw materials at the rate of 3-5 grams of dry sheet per serving, which in the usual measures can be equated to a teaspoon without a slide.
4. Compliance with product storage conditions. It is advisable to use a jar with a tight lid in a dry and dark place.
5. Brewing at a temperature not exceeding the mark of 95 & deg; C. That is, the leaves of the brew are poured with water not immediately after it boils, but after a short period of time.

What is needed to properly prepare Da Hong Pao

The standard set that every connoisseur of Chinese tea varieties and traditional ceremonial should own includes:

• Glass, clay or porcelain kettle with sufficient capacity.
• Gaiwan. Small piala with lid and saucer used for infusing leaves.
• Chahai. & laquo; A cup of justice & raquo; designed to transfuse ready-made infusion.
• Small cups, serving board.

To create an authentic atmosphere, you can also buy various oriental attributes that contribute to mental relaxation and restoration of mental balance.

Brewing guidelines

There are several professional techniques that determine how to brew Dahon Pao to maximize its taste.

Regardless of your choice, the following requirements must be met:

• Zero infusion. When making Chinese leaf tea, the first addition of water is intended to wash the leaves and remove dust that distorts the taste of the drink during storage.
• Number of cycles. Multiple pouring of bowls is not only not considered bad manners, but is also recommended by experts to reveal new faces and shades of the selected variety. The effect is maintained at 5-7 brews of standard DCP, and in the case of high-quality varieties, the brew can withstand up to 12/14 spills, while the duration of infusion should increase with each new time.

Single question & mdash; choosing a quality brew.

Products manufactured with technology violations will not allow you to truly enjoy the tea ceremony.

We recommend that you purchase from trusted suppliers.

For example, in the Russian Tea Company there is a 4-stage quality control: sampling, pre-shipment and shipment samples, incoming inspection with a qualitative assessment of raw materials. Therefore, we can guarantee product quality for sure.

If the packaging contains a lot of dust and production waste, the leaves are noticeably different in size and shape, and the shade seems unnatural due to the added dyes & mdash; whichever method you choose to brew Da Hong Pao, the beneficial properties of tea will not be revealed due to their actual absence.

How to brew a large red robe in a mug

Lack of special utensils & mdash; not a reason to give up the pleasure guaranteed by the classic oriental drink.

If you want to get tea that is almost indistinguishable in taste from the original version, you can not only at home, but also at work.

To do this, it is enough to have a supply of brews for 1-2 servings, a clean cup, bottled water and a working kettle.

The process is intuitive:

• Bring to a boil and pour boiling water over the glass & mdash; to keep the walls and bottom warm.
• Wait two to three minutes until the fluid temperature drops to 90-95 & deg; C.
• Pour one teaspoon of dry leaves into a mug.
• Soak the raw materials, wait a few seconds, and drain the zero brew.
• Refill the tea and let it brew.

In a similar way, you can brew Da Hong Pao both in a thermos and in any other container & mdash; the main thing is to observe proportions, and do not forget about the careful handling of a hot drink.

Home Cooking

Chinese tea drinking culture provides for a special ritual, the task of which is not only to fully reveal the taste of fermented leaves, but also to create a special mood.

Adherence to a multi-stage ceremonial helps to achieve authenticity.

Water treatment

One of the two ingredients involved in creating the infusion must meet the quality characteristics of elite tea.

Usually a bottled, spring or filtered version is used, and it is not necessary to bring the volume to a boil? it is recommended to turn off the fire when the first bubbles rise from the bottom.

Dish handling

Prerequisite & mdash; heating the cups, kettles, and bowls that are planned to be used for the ceremony.

To prevent the material from absorbing the aroma, taste and warmth of tea, it is enough to pour boiling water over all the elements of the kit.

Zero infusion

Handling, transportation, storage & mdash; for natural plant products, all this is accompanied by the formation of small crumbs and pollen, which must be knocked down for full disclosure.

Pour the raw materials into the guyvan, pour hot water for a couple of seconds, and then drain the resulting infusion to the last drop.

First infusion

The characteristic aroma will appear even before you start & laquo; cook & raquo; Yes Hong Pao for real, that is, immediately after the previous stage.

Peeled and slightly open tea leaves are poured with boiled liquid at a temperature not exceeding 95 degrees, and left for two to three minutes.

For tea drinking, it is recommended to take small cups, the size of which retains the concentration of taste and smell of elite tea.

Second infusion

Repeated infusion slightly changes the bouquet and allows you to experiment a little with the strength of the drink & mdash; from now on, it will take longer each time to maintain the original level.

At a really high-quality dark oolong, you can see leaf veins.

Third infusion

Another stage in the disclosure of taste scales and shades, which, according to experts, are present in at least ten Chinese tea.

Fourth approach

It is characterized by gradual weathering of aromatic components, the decrease in the concentration of which can be compensated by a longer infusion & mdash; up to 5-6 minutes.

Fifth and all subsequent infusions

You can update the contents of the kettle as long as you think that the raw material is still able to give useful trace elements. A complete study of the characteristics usually means bringing the leaves to a state where their contact with water no longer changes its taste and color.

What else you need to know about brewing

When planning the preparation of an ancient drink, you should pay special attention to your own mood. According to Chinese belief, a person's mood has a noticeable effect on the quality of the product.

The Big Red Robe is recommended for calm and measured friendly conversations, allowing you to distract from everyday fuss and worries.

Do not drink tea that has cooled completely. Ideally, the infusion is consumed warm, but not hot, emphasizing the taste, and ensuring the absorption of useful trace elements.

Some ceremonial schools even offer to boil the decoction, adding leaves to the initially heated water, and putting the kettle on fire until characteristic bubbles appear.

After that, the first brew merges, and the next one & mdash; is brought to a boil, slightly cooled and pinged.

When choosing, you should pay special attention to product quality.

So, among the clients of the & laquo; Russian Tea Company & raquo; natural varieties such as:

• Da Hong Pao (Imperial) & mdash; oolong, creating a flavour with hints of old wine, baked bread crust and tart sweet dried fruit. It has a thick and bright aftertaste.
• Da Hong Pao — classic large-leaf red tea, which is characterized by softness and richness of taste perception.

Try each of these methods to see how different varieties may appear to be.

How to properly brew Da Hong Pao tea at home in a thermos

To maintain the optimal temperature of the water used in the drinking process, you can use a special device.

Thermal performance & mdash; one of the factors that determine the quality of tea material opening, so such foresight is allowed even by professionals.

However, it is worth considering that brewing DHP in heat-resistant containers does not make practical sense, since the finished drink should be drunk fresh.

Excessively strong infusion acquires a bitter taste, hiding all the advantages of dark oolong, so in this case the average duration is considered optimal.

Also, do not add sugar or other sweeteners & mdash; this condition applies to all varieties, both black and green, and is relevant for those who are interested in taste characteristics, not just thirst quenching.

Ideal dishes for brewing DHP are GongFu kettles, which allow you to drain the finished infusion in a timely manner and brew the leaves again. For details, see the video .

Let's summarize

Differences in tradition do not interfere with cultural exchange between Western and Eastern civilizations.

Now you know how to properly brew Da Hong Pao to reveal his best qualities that have been legendary.

It remains only to select and order a suitable option in the catalog & nbsp; & laquo; of the Russian Tea Company & raquo;.