How to brew Da Hong Pao?
Tea with the mysterious name Da Hong Pao - one of the most expensive, elite varieties of tea. The translation is as unusual as the name itself, literally from Chinese means “Big Red Robe”.
The leaf color of this tea is brown with burgundy and green splashes of hues. In general, a rich, sweetish taste changes during subsequent brewing. The tartness and brightness of taste is gradually replaced by light fruit shades. To catch all the notes of this tea, you need to know how to brew Da Hong Pao correctly. This issue and touch.
We make Da Hong Pao: it is important to know
And it is important to know that in addition to the extraordinary, original taste, this drink has many useful properties. Improper brewing will not allow you to enjoy the true taste of elite tea and to benefit from it.
Also, do not let the tea leaves cool down, this will negatively affect both the taste of the drink and its benefits. In other words, not knowing how to brew Da Hong Pao right, you never know what it is.
Water for Da Hong Pao
This is primarily clean, soft water. Plumbing is not suitable. Or use filters and cleaners. The quality of water has a very strong influence on the manifestation of the taste properties of tea.
The temperature of the water for brewing is 85-90 degrees, and the water should be the first boiling, fresh.
Do not brew Da Hong Pao boiling water!
Dishes for Da Hong Pao
Ideal for brewing elite varieties of tea is earthenware, but it is possible to use earthenware or porcelain. In general, specifically for brewing Da Hong Pao, the Chinese use a gaiwan, the so-called "three-base bowl": a cup, a lid, and, later, a saucer. Gaiwan is traditionally made of porcelain.
Tea leaves should be poured into heated dishes.
In no case do not use metal utensils, spoil the whole taste. This applies generally to any varieties of tea.
Earlier we mentioned the transition of tea taste from brewing to brewing. Da Hong Pao, like many other varieties of elite teas, can and even should be brewed several times to feel all the possible notes of this drink.
Here it is worth remembering an important rule: after the brewing time has expired (more about that later), you must pour all the tea into cups or pour it into a separate vessel to avoid over-steaming. Always pour everything to the end, and only after you are ready to continue to drink a new batch, pour water into the teapot (after waiting for the necessary time).
About two teaspoons of dry tea per 200 milliliter teapot. In general, the pattern is standard: the more tea leaves, the stronger. But do not get carried away.
We proceed directly to the procedure.
How to brew Da Hong Pao: technology
Stage 1: tea preparation
- Boil our fresh, clean water. We wait until it cools to the desired temperature - 85-90 degrees.
- We warm the teapot by rinsing it with boiling water.
- Pour the required amount of tea leaves in a heated dish. By the way, it is better to use also a ceramic, rather than a metal spoon.
- Fill Da Hong Pao with water so that it only covers the leaves and, (!) After 15-20 seconds, pour it into cups so that they warm up and soak in the aroma of tea while it is brewing.
Stage 2: brewing
Now our tea is ready for direct brewing.
- Fill with water and wait 1-2 minutes.
- Before pouring out the tea, pour the tea leaves out of the cups, which have been poured for heating. Pour everything to the end. The remains can be poured into a special vessel.
- Try not to let the tea leaves cool. The Chinese for this keep the gaiwan warm.
- In the same way, brew Da Hong Pao second, third, etc. times. Just do not have to pour and immediately drain the water, this is done only at the beginning, with a dry brew.