250g/Bag dahongpao oolong tea China Fujian Anxi Spring Tea

DaHongPao, as a precious treasure in Chinese oolong tea, is renowned for its unique rock bone floral fragrance. To fully appreciate the charm of Da Hong Pao, it is crucial to master the correct brewing method. The following will provide you with a detailed introduction

Tea set selection: Purple clay teapot is the preferred choice for brewing Dahongpao tea. Purple clay teapots have good breathability and can absorb tea juice. After using for a period of time, when an empty teapot is filled with boiling water, the tea aroma will also be lingering, which helps to enhance the charm of Da Hong Pao. The capacity of the pot can be selected according to the number of drinkers, generally 150-200 milliliters are suitable. Paired with a white porcelain lid bowl, it is also a good choice. The lid bowl can clearly display the color of the tea soup and dissipate heat quickly, making it easy to observe the tea leaves spreading. In addition, it is necessary to prepare a fair cup for evenly distributing tea soup and a tea tasting cup, preferably made of thin white porcelain, which can better reflect the color of the tea soup, gather fragrance, and have a delicate taste.

Water temperature control: Water temperature is crucial for brewing Dahongpao. Boil the water to a boiling point of 100 ℃. High temperature can stimulate the aroma substances in Dahongpao tea leaves, fully releasing their contents and displaying a rich and mellow taste. If the water temperature is too low, the tea leaves will be difficult to brew, and the aroma and taste will be greatly reduced.

Tea serving amount: Determine the tea serving amount based on the capacity of the tea set, generally using 1/3-1/2 of the capacity of the lid bowl or purple clay pot. For example, a 150ml lid bowl can be filled with about 8-10 grams of tea. The appropriate amount of tea can make the tea soup taste rich without losing coordination. If the amount of tea is too little, the tea soup will be bland; Too much tea is added, resulting in a bitter and strong taste in the tea soup.

Brewing method: First, rinse the tea set with boiling water to warm the cup and increase the temperature of the tea set, which is beneficial for stimulating the tea aroma. Put the tea leaves into a pot or bowl, rinse with boiling water, and let the water flow vertically into the center of the tea leaves from a high point, causing the tea leaves to roll and quickly soak in the water. This high impact method can fully stretch the tea leaves and better release their aroma.

Soup time: The first steeping is warm and moist, also known as washing tea. The time should not be too long, 5-10 seconds is enough, with the purpose of awakening the tea leaves and removing impurities. After pouring out the tea water, the second brew begins to brew officially. The first few infusions can be controlled within 15-20 seconds, and as the number of infusions increases, the infusion time can be appropriately extended, such as 20-30 seconds for the third infusion, 30-40 seconds for the fourth infusion, and so on. This can ensure that the taste of each brewed tea is relatively balanced, avoiding the tea soup being too thick or too light.

Tasting points: After brewing, pour the tea soup into a fair cup and then divide it into a tea tasting cup. Take advantage of the heat and smell the fragrance. The Da Hong Pao has a rich aroma, with multiple levels of floral, fruity, and rock tones. Take a light sip of tea soup and let it spread in your mouth, experiencing its rich taste, refreshing flavor, and unique rock bone flavor. After swallowing, the aftertaste will be sweet and long-lasting.

Mastering the correct brewing method is the key to savoring the unique charm of Da Hong Pao. From the selection of tea sets to the control of water temperature, tea amount, brewing techniques, and soup time, every step is interrelated, together creating a cup of fragrant and mellow Da Hong Pao. Let's experience the unique charm of Wuyi rock tea in the time of a cup of tea.