Da Hong Pao

It is collected once a year, in early May.


Weight of one pack: 50 grams
Type: Strong maturity
Taste: dense, rich, but at the same time soft, sweet aftertaste
Aroma: deep and sweet, notes of vanilla come out
Color: chestnut brown with a greenish tint

16.50 

2 in stock

Category

Da Hong Pao – 大紅袍


It is collected once a year, in early May. Demand is several times higher in supply. Part of the road is sent directly to the Chinese president, and the rest is sold at auctions for a lot of money. Of course, they also took care of us, small sprouts were taken from their stands to create the modern Dahunpao, divine and inaccessible to the ordinary tea lover. The afterlife, which leads its ancestor from the mother’s bush, arrived in Tallinn.This luxurious taste is now available and ready to surprise. Opens Dahungpao in all different ways, you can catch notes of chocolate caramel, you can get the aroma of flowers or fruits. It dissolves in the mouth, and then comes again and again. To prepare this legendary tea, boil water and leave to cool to 90 degrees. Wake up after the tea, pouring hot water over it. Wait a few seconds and pour out. Tea is ready to be drunk.

What makes Da Hong Pao tea useful?


This tea contains more than 400 useful chemical substances and trace elements. These are polyphenols, tannin, caffeine, phosphorus, manganese, iodine, calcium, selenium, zinc, iron, magnesium. B12, D, E, B6, K vitamins and others are widely represented. In China, the super-useful Da Hong Pao is said to have magical properties, that it has a wonderful effect on the body: Lowers the level of holesterin in the blood; normalizes metabolism, which promotes weight loss; diuretic property; strengthens teeth and gums, refreshes air, strengthens immunity, helps against angins, colds, bronchitis; strengthens the walls of blood vessels, prevents the development of heart disease; improves the condition of hair and skin; saturates the body with minerals and vitamins; fights stress and depression, eliminates fatigue; invigorates consciousness, increases working capacity.

How to boil Da Hong Pao?


In order to maximize the medicinal properties of this magical nectar, it must also be prepared correctly. 1 g of tea should be taken per 25 ml of water. The water temperature should be 80-90 degrees. It is better to prepare the dishes for the tea ceremony in advance. You will need a jug for boiled water, a pulling jug or gaiwan, cups (pials). The pulling jug must be heated through, for this, hot water is poured into it, and poured out. Teapot is placed in teacups, a vest is poured on top. The first water is not intended for drinking, it is immediately poured out. With its help, the tea leaves are cleaned of dust. New water should be immediately poured on the leaves. After one or two minutes, tea can be poured into the pirales and enjoy the original taste. It is not worth leaving tea leaves standing without water, as soon as the tea is poured into cups, new water should be poured on top. Da Hong Pao can be pulled up to seven times. Tea after each draw time gives a new taste and aroma. The saturation of the road depends on how the goods are allowed to be pulled on the way.

Da Hong Pao, the origin of Da Hong Pao tea, means “Big Red Robe” in Chinese. There is also a legend as to why the tea was given the name seline. 1385. In 2004, a student named Ding Xian was traveling for an imperial exam, and he became ill during the trip. Along the way, he met a monk who cooked him tea, which helped him heal. Having taken all the exams and received the corresponding position, the official gave the monk a red robe. But the monk refused to donate, and then the official ordered to cover the tea bushes with red robes. If another legend is to be believed, the healing properties of Da Hong Pao cured the mother of one of the emperors of the Ming dynasty. Out of gratitude, the emperor ordered to cover all the bushes with large beams.