Da Hong Pao (Big Red Robe, 大红袍) is a Wuyi rock tea grown in the Wuyi Mountains of Fujian Province, China. Da Hong Pao has a unique orchid fragrance and a long-lasting sweet aftertaste. Dry Da Hong Pao has a shape like tightly knotted ropes or slightly twisted strips and green and brown color. After brewing, the tea is orange-yellow, bright, and clear. Compared to other tea, Da Hong Pao can retain its flavor for nine steepings.
How to brew:
The best way to brew Da Hong Pao is by using a Purple Clay Teapot and 100 °C (212 °F) water. Purified water is considered the best choice to brew Da Hong Pao. After boiling, the water should be immediately used. Boiling the water for a long time or storing it for a long time after boiling will influence the taste of the Da Hong Pao. The third and fourth steeping is considered to have the best taste.