Mount Wuyi Dahongpao [Mount Wuyi specialty in Fujian]

What is Mount Wuyi Dahongpao? Authentic Mount Wuyi specialty: Mount Wuyi Dahongpao? This article is a special article about Mount Wuyi Dahongpao, a specialty of Mount Wuyi in Fujian Province. It was compiled and reorganized by the editorial team of China Specialty Website, which consulted and collected relevant information about Mount Wuyi Dahongpao. The full text takes about 8 minutes to read, mainly including the basic introduction of Mount Wuyi Dahongpao and the product characteristics of Mount Wuyi Dahongpao? How did the history of Mount Wuyi Dahongpao originate? How to make Mount Wuyi Dahongpao and how to identify the authenticity of Mount Wuyi Dahongpao? Wait

Mount Wuyi Dahongpao is the most famous tea in Mount Wuyi, known as the "king of tea", growing on a steep rock wall in Jiulong Nest. According to the tea master's evaluation, Da Hong Pao tea has been brewed 9 times and still retains its original flavor - osmanthus fragrance. And other famous teas, when brewed 7 times, have a very weak taste. Thus, he won the title of "King of Tea" and gained fame both domestically and internationally

What are the product characteristics of Mount Wuyi Dahongpao

Mount Wuyi Dahongpao has a tight shape, green brown and fresh color. After brewing, the soup is orange yellow and bright. The leaves are red and green. The typical leaves have the beauty of green leaves with red edges. The most outstanding quality of Dahongpao is its rich aroma with orchid fragrance, high and long-lasting fragrance, and obvious "rock charm". Da Hong Pao is very resistant to brewing, and it still has a fragrance after brewing seven or eight times. To taste the "Da Hong Pao" tea, one must follow the slow drinking process of "Gongfu Tea" by savoring it in small pots and cups, in order to truly appreciate the charm of rock tea. Small shrub, about 1 meter high, covered in rust colored hard hairs throughout. The root is straight and long, up to 50 centimeters, often with rust colored oil spots, and the cross-section is light red. The stem is upright and the branches have edges. Three compound leaves grow alternately. Flowering in summer and autumn, the inflorescence is axillary or clustered into a terminal cone, and the butterfly shaped corolla is purple red. The pod is oblique ovate in shape, with only one pod node, covered with long soft hairs, and has obvious purple veins. The seed is oblong in shape. Dahongpao is bred asexually. Like many clonal tea varieties in Fujian Province, the advantages of parents can be inherited without variation. The seedlings of Dahongpao planted in Wuyishan Tea District are directly or indirectly introduced from the Municipal Tea Research Institute

How did the history of Mount Wuyi Dahongpao originate

There is also a touching legend about the origin of "Da Hong Pao". It is said that a monk from Tianxin Temple cured an imperial official's illness with tea leaves made from tea tree buds and leaves on the Jiulongke rock wall. The imperial official covered the tea tree with the red robe he was wearing to express gratitude, and the red robe dyed the tea tree red. The name "Da Hong Pao" tea comes from this. "Mount Wuyi" Dahongpao "cannot help salivating. Dahongpao "has become the king of tea with its excellent quality and extremely rare yield

The production method of Mount Wuyi Dahongpao

The main refining process of Dahongpao includes: raw tea → primary sorting → screening → re sorting → wind sorting → primary roasting → even stacking → picking and packing

blending and processing of raw tea: according to the requirements of the finished tea to be produced, a normal plan for the proportion of raw tea ingredients in different places of origin, different seasons and different grades should be formulated. Splicing should follow the principles of implementing standards, ensuring stable quality, considering the overall situation, coordinating arrangements, fully utilizing, and improving efficiency

How does Mount Wuyi Dahongpao identify the true from the false

Look at the shape of the tea: Dahongpao is the representative of the most traditional oolong tea in Mount Wuyi, and Mount Wuyi can be said to be the birthplace of oolong tea (it is well documented). The oolong tea is named because it is black and shaped like a dragon So Da Hong Pao must be a black, dragon shaped tea with a single leaf and a cord shape If it is of other shapes, it can be determined as a non big red robe

Erwen

There are two famous oolong teas in Fujian, namely Nan Wulong (Tie Guan Yin) and Bei Wulong (Wuyi Rock Tea). Da Hong Pao, as the representative of Bei Wulong, represents traditional tea and belongs to the category of ripe aroma tea. The cultivation of fire is relatively sufficient, and when first heard of tea, it has the natural dry aroma of charcoal fire tea and tea leaves. The fragrance of fire is quite strong. There should be no other mixed flavors. Some people say that Da Hong Pao has a distinct osmanthus fragrance This is a wrong statement. Tea with a strong and obvious aroma is not called Dahongpao. Dahongpao has been named after water in ancient times, not fragrance

Sanpin Drink

Pin Drink Dahongpao requires boiling water with a temperature of 95 degrees or above to brew. The soup color of Dahongpao is brownish yellow, and the soup color is bright and heavy. This is related to the cultivation of tea fire. The entrance has a slight bitterness and a lingering aftertaste, with a strong flavor and a sweet aftertaste, but it must not be a very sweet taste upon entry. Long term brewing does not have a bitter taste, and it can be brewed multiple times. There is a saying that there is a lingering aftertaste after ten infusions