Wuyi Rock Tea undoubtedly is the most prestigious in China, and the best in Wuyi Rock Tea. And it has the honor of "tea champion". Dahongpao has thick and lasting aroma, mellow sweet flavor, and lingering fragrance. It is reputed as " the King of Wuyi Tea".
Brewing difficulty: General difficulty
Best reason to taste: Autumn
Origin: Wuyi Mountain, Fujian
Origin. In general, the tea produced in the region of "36 peaks" "Jiuqu Brook" is mostly authenic.
Appearance: the tea looking like a strip in a complete shape in black color is of top grade. The fake one is non-black, dragon-shaped, and cord-shaped with one leaf.
Brewing method. Taste lingers after 9 infusions if it is the authentic Wuyi Dahongpao. Otherwise mixed fragrance exists but not aroma after 3 infusions.
Water temperature: 90℃ ~95℃.
Tea sets: purple clay teapot, or porcelain pot
Amount of tea: about 1/2 of the tea set.
Infusion times: 6 to 8 infusions.
What is "rock essence"
"Rock essence" is the exclusive characteristic of Wuyi rock tea's "rock bone floral flavors". "Rock bine" is a mellow flavor and especially lasts long with a deep sense of aftertaste. Because most of the soil of Wuyi Mountain is volcanic conglomerate, red sandstone and shale, in combination with the traditional cultivation and producing process of Wuyi Rock Tea, rock tea is provided with unique " rock flavor".
The orgin of Dahongpao
When tea tea buds bourgeon in the early spring, the whole tree looks like wearing a red robe in the distance, thus it is called "Dahongpao" (Big Red Robe). There were only 6 Dahongpao tea trees of the 1st generation survived. The annual production of the tea is only 350g~400g. 250g of it is rated to the central government. Other 100-150g of it is sent to provincial government. Now Donghongpao tea sold in the market is from the 2nd, the 3rd and even the 10th generation of tea trees.
Tea craftsman reveals the secret of making Wuyi rock tea