Big Red Robe
dà hóng páo
Harvesting season
April, May
Main region
North Fujian
As one of the legends says, a student named Ding Xian was on his way to the state exam. But along the way he felt bad, and he was taken to a Buddhist temple, where the monk gave him tea, collected from the bushes growing in the courtyard of the temple. The student got better, and he was able to arrive on time for the exam and pass it perfectly. As a reward he was presented a red silk robe. The student was noble, he remembered that he owed his success to a kind monk. Therefore, he brought his luxurious robe as a gift tothe monk, but he refused from the gift. Then the student gave this robe to the tea bushes.
The tea is the most famous of all the cliff oolongs in Wuyi area. Only four parent bushes of the Big red robe are left, three of which are considered to be "true" ones, and the other three are clones and they almost do not give leaves that are suitable for the production the tea. And the garden itself, where the leaves grow, has become one of the main places visited by tea tourists. Now for the production of this tea raw material is picked from bushes that were grown from the sprouts of the parent bushes. The taste of Da Hong Pao has a special melody, and if you hear its sound once, you will comprehend the taste of the cliff tea.
Main region of planting
– North Fujian
Advices for the best brewing
Time 180"
Amount 4-5g
Water 500 ml
Temperature 100 ̊
Steeps 1
International brewing method
Time 10"15"25"35"50"65"
Amount 5-7g
Water 150-180 ml
Temperature 90-95 ̊
Steeps 5-7
Chinese brewing method
Before brewing the tea, warm up the ware and rinse the tea with hot water. During tea drinking, smell the cover of the gaiwan or the bottom of the cup - the aroma is one of the main virtues of any tea.
Relieves nervous tension;
Slows down the aging process;
Improves digestion
Health benefits
Spicy with a sweet aftertaste; anddominant fruit note
The best time to drink