Red Al-Rad' tea

The most important information about Da Hong Pao tea: 1. Origin and legend: - It is said that the name "Big Red Robe" dates back to an ancient Chinese legend. The story is that the leaves of this tea were used as medicine to treat the mother of an emperor from a serious illness. When she recovered, the emperor ordered the shrubs that produced the tea to be covered with a red robe as a tribute to her. 2. Mother plant: - Da Hong Pao tea is produced from very rare shrubs known as the "mother plant" or "original mother shrubs." Some of these shrubs are hundreds of years old, and for this reason, they are highly valued. - Production from the original shrubs is very rare, to the extent that the price per kilogram is considered to be hundreds of thousands of dollars. 3. Flavor and taste: - It features a rich and complex flavor, blending deep, sweet, and smoky tastes, with hints of dried fruits and honey. - It leaves a long-lasting aftertaste in the mouth, which is part of the luxurious tasting experience. 4. Production method: - The leaves are carefully hand-picked and processed manually. The leaves undergo a partial oxidation process (similar to Wulong tea), then are carefully roasted to achieve their unique flavor. 5. Price and value: - It is one of the most expensive teas in the world due to its rarity and quality. Da Hong Pao tea produced from the original shrubs is considered a national treasure in China, and it is often sold only in very limited quantities. 6. Health benefits: - Like most Wulong teas, Da Hong Pao contains powerful antioxidants, making it beneficial for heart health, improving digestion, and increasing mental alertness. How to prepare Da Hong Pao tea: To prepare Da Hong Pao tea properly, you need to follow a precise method that respects its high quality to achieve the best tasting experience. Required tools: 1. Small teapot (preferably a Chinese Yixing clay pot or Gaiwan). 2. Small tasting cups. 3. High-quality water (filtered or mineral water, at a medium temperature). 4. A small scale to measure the amount of tea. Preparation method: 1. Heating the tools: - Pour hot water into the teapot and cups to warm them, then discard the water. 2. Measuring the tea: - Use about 5-7 grams of Da Hong Pao leaves for every 150 ml of water. 3. Water temperature: - Use water at a temperature between 90-95°C (not boiling completely). 4. Quick rinse: - Pour hot water quickly over the tea leaves, then discard the water after 5-10 seconds. This is called "washing the tea" to clean and activate the leaves. 5. Steeping: - Pour hot water again over the leaves, and let it steep for 20-30 seconds for the first infusion. For subsequent infusions, you can slightly reduce or increase the steeping time according to your preference. 6. Tasting: - Pour the tea into small cups, and enjoy each sip slowly to savor the deep and complex flavors. Number of infusions: - Da Hong Pao tea can be steeped multiple times (usually 5-8 times), with the flavors changing with each infusion.