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Da Hong Pao-Scarlet Robe June 24, 2010

Filed under: Live Space — cnesgreen @ 12:21 pm

Da Hong Pao-Scarlet Robe

King of the 4 famous tea bushes of Wu Yi Rock Tea!

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General Introduction

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Da Hong Pao is the king of the Famous 4 Rock Teas in the Wu Yi Mountain of China.

Among all Bohea teas, Da Hong Pao has the best reputation. Da Hong Pao is a myth of Chinese tea, since so many mythic stories about it but so rare it is–it’s said only several liangs available each year. The "TRUE" Da Hong Pao is nearly impossible to gain.

Legend has it that the mother of a Tang Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. These original bushes, growing on a rock on Mount Wuyi, still survive today and are highly venerated. Less than one kilogram of tea is harvested from these plants each year. This original and real Da Hong Pao can fetch millions of dollars per kilogram.

 

It is said that during the Cultural Revolution, policy guards kept watch 24/7, to safeguard them from the marauding revolutionaries.

 

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The location of that cliff is named "Nine Drgaon Cave" .

Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.


This tea is legendary.

 

Records of its existence date as far back as the early 18th century (Dao Guang Era).

 

During Qing Dynasty, Da Hong Pao was entitled "King of Tea".

 

When President Nixon visited, Chairman Mao presented him with 100 grams of tea leaves. When Nixon alluded to Mao’s "stinginess", Premier Zhou explained such tiny quantity is worth half of Chinese Empire.

 

In 1998, the Chinese government put it up for sale for the first time and was sold to a group of auctioneers for almost $900,000.

Other names:

Big Red Robe, Scarlet Robe

 

Origin:

Wu Yi Shan, Fujian Province of China

 

 

 

Processing

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1.Harvesting

Cai Qing-Picking Tea Leaves
 

2.Withering

Wei Diao-Soften the Tea Leaves


3.Bruising

Zhuoqing or Yaoqing-Remove Moisture from the Tea Leaves


4.Fixation

Sha Qing-Kill Green


5.Rolling and Shaping

Rounian or Zhuoxing-Shaping the Tea Leaves


6.Baking

Hong Pei-Drying the Tea Leaves


7.Sorting, Cooling and Packaging

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Grade & Inspection

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Taste:
 

The orange tea liquid come with strong floral fragrance.

The lingering, sweet aftertaste is notable for its hint of wild flowers and fruits.

Even after nine infusions, the floral fragrance like sweet-scented osmanthus still remain.

Full bodied tea with a sweet aftertaste that is felt in your throat before the back of your tongue.

After a few small Gong Fu cups, the pleasant floral fragrance remains in your mouth, lingering for a good few minutes.

Not many tea has the ability to do this.

 

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Appearance:
 

Dry Da Hong Pao oolong tea leaves are long, dark, and slightly curled. When brewed, the leaves expand, becoming almost red along the edges and slightly green in the center.

Many say drinking this tea is “like entering a forest filled with deep, amazing colors and a cool, refreshing breeze.” The dark red shade of t
he tea brings the forest to your cup, while its sweet aroma offers a simple solace.

 

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Health Benefits

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The benefits of drinking Wu-Yi Tea has been known to help with:

Weight Loss

Cholesterol

Energy and Metabolism

Prevention of heart disease and strokes

Fighting the aging process

Preventing Cancer and help with infections

Promoting healthy bones and skin

Reducing the effects stress has on the body

Reduce the effects of hypertension

Reduce the effects of Type II Diabetes.

 

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Wu Yi Tea’s Natural Anti-Aging Process

 

Oolong tea has a substance called Polyphenol, which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea. Polyphenols are powerful compounds that have antioxidant abilities that have been reported to reversed environmental effects of aging. While it won’t literally make you stop aging, it can reverse it’s toll or slow the process. A polyphenal that aids in this process is called Catechins. It destroys free radicals in your body that increases aging.

Free radicals are caused by things like pollution, smoke, eating, drugs, and even sunlight exposure. Drinking wu yi tea regularly can help reverse the effect from these environmental factors.

Another Polyphenol in Oolong tea is called EGCG, which stands fro Epigallocatenchin gallete. It’s like vitamin C or E but much more strong. This also aids in destroying free radicals throughout the entire body. Other antioxidants in the tea include thearubigin and theaflavin that aid in the oxidization process.

Typically, a cup of authentic wu yi tea hs between 20 and 40 mg of polyphenols. This is more than most vegitabls that are considered high on antioxidants. There are a few varieties of Oolong tea, but most of them have the same health and weight loss benefits that aid in preventing or reversing aiging.

 

Wu Yi Tea Weight Loss

 

If you’re looking for a completely natural, safe way to lose weight, you should consider drinking Wu-Yi tea. Many people from China and other Asian countries have been using the tea for weight management and other health benefits for centuries. Drinking the tea rarely does little to help, but drinking it regularly throughout the day can have a dramatic effect on your health and weight.

How it works is this: a substance called Polyphenol is in wu yi tea. What this substance does it activate an enzyme that dissolves triglycerides. All oolong tea has this, as well as green and black tea. However, Oolong tea has a higher dose of it to increase weight loss more than green tea. The result is weight loss and a boosted metabolism.

A 2003 study was published in the Journal of Medical investigation. it was titled "Oolong Tea Increases Energy Metabolism in Japanese Females." The study showed that women who drank wu yi tea had a higher rate of weight loss. In the study there was a group of 120 Japanese woman who drank oolong tea for six weeks. Another group drank green tea and another group drank water. The study found that women who drank wu yi tea directly after a meal had 10% more energy. Green tea increases energy by 4% and water did not increase energy at all.

 

So you’re probably wondering… how much weight can you lose by drinking Wu Yi Tea?

 

That depends on your physical build, how much you drink the tea, how much you eat, and a score of other factors. However, many people report losing between 10 and 20 pounds by drinking 3 to 4 cups a day. Regardless of all the factors, it is evident that wu yi tea will help you in your weight loss endeavors.

That being said, the tea has not been approved by the FDA for weight loss; that doesnot mean, however, that itos ineffective. Studies have shown a correlation between wu yi oolong tea consumption and an increasted metabolism and weight loss. Itos been part of the Chinese cluture for centuries.

 

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How to Brew

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The most common way to make wu long tea (also spelled oolong tea or wulong tea) is Gong Fu style. Making wu long tea this way requires a small earthenware teapot. The wu long is served in small cups, and the same oolong tea leaves can be brewed many times.

Making tea gong fu style is ideal for Taiwan wu long tea. The short brewing time allows the sweet flavor of the wu long tea to come out without excess caffeine or tannin. Even those who are sensitive to caffeine can drink this type of tea all evening and still get a good nightos sleep.

 

Water

 

When making tea of any sort high quality water is essential. This is especially true for Taiwan wu long tea because of the subtle flavors that are revealed through proper brewing techniques.

The best water for making wu long tea is spring water. If you do not have access to spring water, you can improve tap water by letting the chlorine escape before making the tea. This is done by letting the water sit uncovered for 24 hours. Chlorine can also be removed by boiling the water for 5 minutes in an uncovered pot, but this method is not recommended for wu long tea because it makes the water flat.

 

Temperature

 

Water for making wu long tea should be just below the boiling point about 85-95 degrees Celsius or 185-205 degrees Fahrenheit. Rather than measuring the temperature, try removing it from the heat when the large bubbles are just starting to form.

 

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Utensils

 

A typical Taiwanese wu long tea set consists of an unglazed clay teapot, a serving pitcher, a strainer, several small ceramic tea cups, a scoop for putting the wu long leaves in the pot, and a tray to capture water. Tea towels can be useful for drying the bottom of cups before they are served, and prongs are used to remove used wu long tea leaves from the teapot.

Almost every household in Taiwan has this type of wu long tea set. The tray can be a simple round design made from stainless steel or an ornate decorative object made from carved wood or stone. Decorative trays have a drainpipe which leads to a small bucket underneath. Decorative trays for making oolong tea are prominently displayed and may even be integrated into a table top.

 

Method

 

When the water has reached the correct temperature, a small amount is used to rinse the teapot and cups. wu long tea is then measured into the teapot usually to about 1/3 or 2/3 of the volume of the teapot. The wu long tea leaves are not handled a scoop is used to put the tea into the teapot.

The teapot is filled about half-way with hot water. This first infusion is not for drinking it allows the wu long leaves to pawake
nq and start to unfurl. It also removes excess dust from the tea leaves.

The teapot is swirled around to distribute the water evenly through the tea leaves and then poured out into the serving pitcher after about 10 seconds. The pot is immediately filled again for the first drinking infusion.

As the tea is steeping the liquid from the serving pitcher is poured into the cups to heat them up. This water is then poured over the tea pot to draw steam through the hole.

The first steep is quite short 30 to 50 seconds depending on the type and quality of the oolong. Making wu long tea is a delicate art and finding the appropriate balance between volume, temperature, and steeping time requires knowledge of the tea leaves. If the first steep is too strong or too weak, you can adjust the brewing time for subsequent steeps.

The wu long is poured through the strainer from the teapot to the serving pitcher and then to the individual cups. The cups are arranged next to each other and the pouring is done in a continuous circular motion. This allows each cup to receive wu long tea which is identical in taste and color.

The bottom of the cups are wet from the tray and the spillage so they should be briefly placed on the tea towel before serving.

After pouring the wu long tea the teapot can be immediately filled with hot water for the subsequent brew. Each brewing time can be slightly longer than the previous.

 

Click Here to Take a Peek  at a Traditional Oolong Tea Ceremony…
 

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How to Store

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The higher the tea quality, the more easily it loses its flavor.

 

Put some effort and it should keep fresh for a longer time.

 

Keep tea away from moisture

 

Once a bag of tea is opened, please finish it within 3 months if you wish to enjoy its freshness.

From the medical point of view, it is safe to consume the tea even if it is kept for a few years. 

However the freshness disappears if it is kept for too long.

Tea must be tightly sealed before it is kept.

Tea should be kept in ambient and dry conditions such as in the living room, but it must be completely away from humidity.

Tea should not be kept in the kitchen as the environment is very humid.

Avoid enclosed area such as inside the cupboard or drawer as these places are damp.

Also avoid opening the bag of tea in humid atmosphere.

It is recommended to open the bag during a sunny day or under air-conditioned atmosphere.

Once tea leaves absorb moisture, deterioration of tea will be triggered within a few days.

Tea will then give an astringent taste, sometime it tastes sour. The fresh aroma also becomes weaker.

 

Beware of keeping the tea in the fridge

 

If the tea is sealed, keep in a freezer. Cover with a box to insulate from temperature change.

Once the package has been opened, store away from light, moisture, smell and heat in an airtight container.

The quality of tea lasts longer if it is kept in the fridge. However we strongly recommend you not to keep tea in the fridge.

When tea is withdrawn from the fridge, there is usually condensation. Once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. The higher moisture content in the tea leaves will trigger oxidation and it will completely destroy the quality of tea.

 

Here’s one frequently asked question:

 

What happens if bag is sealed using tape or tea is packed in zipper bag and kept inside the fridge?

 

For your information, these simple sealing methods are not sufficient. When the bag is withdrawn from the fridge, it is cold inside the bag and therefore causes negative pressure.

Air will be drawn from outside and condensation will occur.

In addition, if the bag is taken in and out from the fridge very often, this will cause heat stress to the tea leaves as temperature is increased and decreased very frequently.

If tea is kept in the fridge, when it is withdrawn from the fridge, it is necessary to leave it in ambient atmosphere for more than 24 hours in order to warm up the tea leaves.

Based on our experience, 12 hours is not long enough. We may think tea is warmed up, but inside the bag, the tea leaves are still cold due to insulation effect.

 

IMPORTANT: Get tea with teaspoon instead of hand.

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