How much water should be used to brew Da Hong Pao

Many people have the habit of drinking tea. Dahongpao is sought after and loved by people for its special effects such as preventing cancer, lowering blood lipids, and anti-aging. But many people don’t know how to brew Dahongpao correctly. Dahongpao is very resistant to brewing and will still have a lingering fragrance after brewing many times. When brewing Da Hong Pao, one must follow a set of principles in order to truly taste the Zen tea flavor of the top rock tea.

How to brew Da Hong Pao

When tasting Dahongpao, you should first see whether the water color is clear and bright. In fact, not only Dahongpao, but any good tea should have a clear and bright tea soup. The color of Dahongpao should be amber or wine red according to the degree of firing and the characteristics of the variety. The tea soup should have three distinct layers, and the one with a "golden circle" on the surface is the best. Then smell its fragrance, which should be pure and without any impurities and a subtle fragrance is better. Taste it three times, and slowly take a sip to appreciate whether the water and fragrance of Dahongpao are consistent. Second brew of Dahongpao: Focus on the flavor of Dahongpao, whether it is mellow, whether there is a less obvious bitterness or other flavors, and whether there seems to be something left in the mouth after the tea soup is swallowed, and it feels heavier than before.

Three brews of Dahongpao : emphasis should be placed on the rhyme of Dahongpao. Whether the Dahongpao tea soup feels fresh and refreshing in the mouth, has a natural rocky and floral fragrance, feels lubricated and refreshing in the throat, and has a feeling of sliding down the throat before you want to swallow the Dahongpao tea soup. Wuyi Dahongpao is not very particular about the "rocky bones" rhyme in the throat and the fragrance at the bottom of the cup. Dahongpao without bones is at most semi-rock tea or non-Wuyi Mountain tea. Dahongpao with enough rocky rhyme is the best rock tea. After three brews (smell the aroma at the bottom of the cup after drinking all the water in the cup), tasting Dahongpao tea is a spiritual induction and a high-level cultural enjoyment.

The amount of Da Hong Pao tea to be added depends on the size of the container (pot or covered cup). Generally, it should be two-thirds of the container. If you like a lighter tea, you can reduce it to half of the container. The amount of water for brewing Da Hong Pao: It depends on the amount of Da Hong Pao tea put in. Generally, one gram of tea leaves requires 20-25 ml of water. Water temperature for brewing Dahongpao: Dahongpao is a semi-fermented oolong tea, and must be brewed with water at a boiling point of over 98 degrees Celsius, especially the first brew. If the water temperature is too low, it will not only affect the concentration and aroma of the Dahongpao tea, but will also cause the Dahongpao to be killed, and will have no flavor after a few subsequent brews. According to the normal speed of drinking tea, it is recommended to heat the water every three brews. The soaking time of Dahongpao is 15 seconds for the first time, 30 seconds for the second time and 1 minute for the third time. High-quality Dahongpao can be brewed for more than eight times, with a noticeable aftertaste, and it becomes sweeter and clearer with each soak. The principle for adjusting the soaking time of Dahongpao is that the soup color from 1 to 6 soaks is basically the same. Brewing method of Dahongpao: When pouring water, you should pay attention to hanging the pot high and pouring, the water should be slightly higher than the surface of the container, then scrape the foam on the surface of the pot or cup used to brew Dahongpao, cover it with a clean lid, and pour it low into the cups to reduce the aroma of Dahongpao tea.