Tips and Tricks for Making Tea Yes Hung Pao

Western culture, unlike Eastern culture, is characterized by haste and a desire for simplification.

For Europeans, there is nothing wrong with limiting yourself to boiling water and a tea bag.

However, this will not work with real Chinese tea: to reveal the true taste of the famous Da Hong Pao, you need to know how and how much to brew it correctly. We'll talk about that later.

History of the variety

Second drink name & ndash; Big Red Robe. It is associated with several traditions at once.

In 1385, a student had to pass exams in order to enter the service of the emperor.

He had to walk to the palace. The road was long and hard, the young man was accompanied by a scorching sun.

In the end, already in the city he had heatstroke. A novice from the monastery was able to help him, who claimed to know a recipe that could bring a young man to his feet in a day.

It was Tian Xin Si. A guy named Dahunpao came to his senses, joined the ranks of the imperial servants and decided to thank his savior by sending him a red robe with a dragon as a gift. The Buddhist refused to accept the gift, then the student gave the robe to the very camellia bushes that became his saviors.

Another legend also tells of the healing power of a drink.

Once the mother of the emperor of the Ming dynasty became seriously ill. None of the healers could help her and every day the woman only withered

Once, a merchant appeared on the threshold of the palace and offered to purchase from him a unique variety of tea that could save the patient.

The infusion really worked magically. Then the ruler ordered to protect valuable shrubs and decorate them with scarlet capes. Since then, drinking has been the preserve of the imperial family and wealthy nobles.

The history of the development of Dahunpao is described on the walls of a monastery located in the mountain valley of Wishan. There is also evidence of the existence of a student Ding Xian, cured of heatstroke in 1385.

To date, only 6 mother bushes have survived in the Wuyi Mountains, which are able to give a taste of the very ancient drink loved by emperors. & nbsp;

It is no longer possible to find these leaves for sale: since 2007, their distribution has been prohibited, and all stocks have been transferred to the museum for storage.

What the market offers today & ndash; a mixture of different varieties, as close as possible in taste, quality and properties to the legendary tea.

Characteristics of Da Hong Pao

Harvest occurs in early May & ndash; from the 1st to the 15th. Only the top four sheets deserve attention.

They are dried, laid out in an open area, fermented until juice appears, wrinkling the leaf by hand. And also fried, twisted and dried. After that, each of them is sorted out by attentive craftsmen who remove unnecessary cuttings, insufficiently dried leaves.

An important final stage that directly affects the strength of the drink & ndash; heating the product over coals for 24 hours.

Even after repeated brewing, a quality product will have a thick, tart, sweet aroma.

The color, taste and smell of the infusion depend on the specific harvest site and the degree of roasting. The longer the leaves are heated at the end of production, the brighter the taste is revealed.

Gradually, when re-brewing, you can feel the notes of honey, fruits and nuts.

Experts say that a cup of dark oolong contains 10 different shades of aftertaste, which can only be felt by those who have responsibly approached the beverage preparation process.

Red Coat contains a lot of useful substances: vitamins of group B, C, D, K, E, as well as tannin, iodine, caffeine, phosphorus, iron, calcium and other trace elements.

Therefore, the healing properties of tea & ndash; not just a legend at all. Drinking regularly helps:

• remove slags and toxins from the body, reduce weight;
• in cancer prevention;
• strengthen vessel walls;
• calm down, tune in a positive way;
• compensate for the lack of the above elements;
• concentrate, increase your attention;
• strengthen hair, teeth, improve skin, gums;
• recharge;
• prepare for meditation.

Dahunpao causes mild tea intoxication, which manifests itself in a feeling of freedom, harmony, joy and awakening of the inner strength of the mind.

There is a belief that the general atmosphere, atmosphere is extremely important for obtaining the expected effect. You should be careful and conscious in the process of preparing the infusion and its consumption.

Da Hong Pao's Elite Tea Brewing Tips: Proportions and Temperature

• Use only good water. It can be spring, melt or bottled. In some cases, filtered is allowed. But the flowing one can completely kill the taste of the drink.
• Boiling water of 90-95 degrees is required for brewing.
• Choose porcelain, clay or glass dishes.
• 3-5 g of dry leaves are enough for one serving, which is equivalent to a teaspoon.
• The storage conditions of the product are less important. Best & ndash; pour the brew into a jar with a tight lid and put in the shade. (Banks can be purchased from our online store: here ).

What is necessary for the correct brewing of Da Hong Pao

• Fresh tea stored in sealed packaging and not in the sun.
• Clean water.
• Brewing vessel and drinking cup.

Ideally & ndash; special tea utensils, but clay, porcelain or glass products are also suitable.

Set for a more professional ceremony:

• Gaiwan. Small piala with saucer and lid. It is the process of infusing.
• Chahai, or & laquo; cup of justice & raquo;. Infusion is poured here after it is ready, and from here it is already poured into portion cups.
• Small drinking bowls.
• Wooden serving board.
• Symbolic figurine and other elements to create an authentic Chinese atmosphere.

Best Practices

There are several ways to help reveal the taste of a drink in different ways. Whichever you choose, follow the general rules:

• One serving & ndash; 1 teaspoon leaves. It contains about 3-5 g. For 150-200 ml, 7-10 g of & ndash; this volume will be enough for two.
• Remember zero brew. The first addition of boiling water is necessary to wash the leaves from dust. Only then can you proceed with the basic procedure.
• Teapots will stop giving off taste and aroma for about 5-7 brews. Until then, the infusion period must be extended with each new preparation.

Approach responsibly choice of brewing.

Only purchase from trusted specialty stores.

It's easy to see the quality of your purchase:

• If you violate the rules for the manufacture and storage of the product in the package, you will find a large amount of dust, small tea waste.
• The teapots of counterfeit copies differ in size and shape, and their smell can hardly be felt. The original leaves must be long and longitudinally twisted.
• A real dark oolong in a dry form has a light or dark brown tint, depending on the degree of roasting. The finished drink is almost transparent, golden with a pleasant rich aroma.
• The color should be moderately bright. Avoid products with dyes.
• Fresh tea will not crumble if it is grated and does not form lumps. This is typical only of old leaves, the taste of which is likely to disappoint you.

How to brew Dahon Pao (Big Red Robe) in a mug

Even if you do not have special dishes at hand, you should not deny yourself the pleasure of enjoying the company of Da Hong Pao. You can make a simplified version of drinking both at home and in the office.

• Boil the water and allow it to cool to 90 degrees (wait about 2-3 minutes).
• At this time, heat the cup with boiling water.
• Add one teaspoon of tea.
• Soak the leaves in hot water for a few seconds and drain the zero brew.
• Fill it again, but in full, and wait a couple of minutes.
• The drink is ready to drink.

How to properly brew Da Hong Pao at home

If you want to fully immerse yourself in China's tea culture and make an infusion in keeping with tradition, be prepared for the difficult process ahead.

The quality of taste and aroma will be affected by the composition of the water, the material from which the cooking vessel is made, the temperature regime, the quality of the brew purchased, and even your mood.

Water treatment

Consists of three steps:

• choose & ndash; bottled, spring or filtered;
• boil;
• cool to 90 degrees.

Some tea schools prefer not to bring the kettle to a boil by turning off the fire as soon as the first bubbles begin to rise from the bottom.

When choosing the quality of water, take into account its composite characteristics: they must be neutral salt, without a pronounced taste and impurities.

Dishware preparation

It must be warmed up before brewing. To do this, pour boiling water over each element.

Zero infusion

Put the teabags in a container (guyvan or teapot) and pour a little hot water.

After a few seconds, drain to the last drop.

This procedure is required for washing and opening leaves.

First Da Hong Pao Brew

The aroma will begin to appear after the previous action. To feel it, just remove the cover & ndash; the aromatic properties of a good product will remain on it.

Now pour the full volume of liquid into the vessel and leave it for 2-3 minutes. They drink this tea from miniature cups, which allows you to get the most out of every sip of this valuable and expensive drink.

Second infusion

When the infusion is re-prepared, the taste will open up somewhat differently. You can adjust the Da Hun Pao fortress yourself, which depends on the brewing time.

Each time, tea leaves will need a longer infusion time to taste.

Look at the leaves that have opened. At this stage, the real dark oolong will have noticeable veins.

Third time

Again, there will be new shades of aftertaste. Try to catch all 10 fragrant and tasty notes while slowly savoring the drink.

Fourth infusion

At this point, the smell may begin to fade, but by increasing the infusion time (for example, up to 5-6 minutes), you will be able to achieve the desired strength.

Fifth and all subsequent

If you feel that the tea leaf is still fresh and able to taste, you should not change it to a new portion. Try to track all the changes in the characteristics of the tea, each time opening it from the other side.

Traditional Chinese

It is somewhat different from the simplified European one. To hold this ceremony, you will definitely need a complete set of special dishes.

As you begin to prepare Da Hong Pao, pay attention to the internal mood.

The Chinese believe that the taste and benefits of tea are directly influenced by the mood of the person making it.

The Red Robe loves a calm, friendly atmosphere, which is why it is so often used for sincere conversations.

Try to distract from all the problems and fuss. Set aside thoughts about upcoming activities and tasks for later.

East & ndash; it's a delicate matter, so try to think not about household chores, but about the beautiful, eternal. Find a source of harmony and peace within yourself.

Before getting to your ceremony, these dry teapots traveled a long way from the Chinese province, visited the caring hands of workers on the plantation, and then & ndash; skilled tea makers. Each of them transferred their energy to tea. Mentally say & laquo; thank you & raquo; everyone who took part in the creation of the drink, who collected, dried, fried, packed the brew.

Now start cooking.

• Pour boiling water over the guyvan.
• To achieve an average infusion strength, add two teaspoons of dry raw materials per 100 ml of liquid to a heated vessel.
• Fill the water and drain immediately. Now refill the vessel.
• Warm up the chahai and after 30-60 seconds pour the drink into the & laquo; cup of justice & raquo;. Small cups quickly form a precipitate and the purest tea will fall into the bowls. Pour it into serving cups.
• Before you start drinking tea, open the guywan and inhale the aroma left on the lid. It will change with each subsequent brewing.

Drinking Da hung pao should be warm. In this form, it is especially tasty and useful.

Another tea school offers to boil the infusion altogether. To do this, soak the leaves, fill the kettle with two-thirds hot water, add one-third of the brew and put the vessel back on the heat. If bubbles appear, drain the broth and fill with new liquid. It should be brought to a boil. Cool the drink and pour into cups.

Try each of these methods to see how different the Big Red Robe can be and how many flavors depend on cooking, temperature and number of brews.

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

A thermos can be used to maintain the required temperature of the drinking water at all times.

This is acceptable and even recommended, because the thermal characteristics of the liquid are important for any oolong. Professionals also use this method.

But you should not cook a red robe directly in such a container or store it. It is important that the infusion is fresh and warm, so they drink it immediately after pouring into bowls (or no later than 2 minutes).

Conclusion

Remember, too intense a strength can give some bitterness to the taste, so for the most favorable acquaintance with a dark oolong, the average degree of brewing is better.

Use of sweeteners is not recommended & ndash; they can blunt taste.

Moreover, you should drink between meals, and you should never do this on a full stomach.

Order a quality, original product from the Russian Tea Company.

With it, you can experience a true cloying aftertaste.

Having understood how to properly brew Da hong pao tea, you can mentally transfer to his homeland with every sip & ndash; to the mountain valley of Wishan & ndash; enjoy lightness, clarity of mind and a state of total harmony.