Dahongpao belongs to the oolong tea category and is a famous variety of Wuyi rock tea

Dahongpao belongs to the oolong tea category, which is what people often call blue tea, and is a type of semi-fermented tea. It is produced in Wuyi Mountain, Fujian, and is a representative variety of Wuyi rock tea, long known as the king of rock tea for its outstanding quality. Many people see the word "red" in the name and mistakenly think it is black tea, but in fact Dahongpao's processing and flavor are clearly different from those of black tea.

In terms of processing, Dahongpao goes through multiple steps such as withering, leaf shaking, fixing, rolling and roasting, and its degree of fermentation falls between that of green tea and black tea. Its appearance is tightly rolled and sturdy, with a fresh, moist green-brown color. After brewing, the liquor is bright orange-yellow and carries a unique rock bone floral fragrance; it is mellow and sweet on the palate, with a pronounced rock rhyme, and it also withstands repeated brewing fairly well.

The Dahongpao commonly seen on the market can be roughly divided into several types: one is Dahongpao from the mother trees in Wuyi Mountain, which is scarce in quantity and generally does not circulate as a commercial product; one is pure-bred Dahongpao cultivated through vegetative propagation; and there is also Dahongpao blended from several rock tea varieties in certain proportions, which, as long as the processing is done well, can likewise present the flavor characteristics that rock tea should have.

When selecting and tasting it, you can pay attention to whether the dry tea is uniform and whether the aroma is pure. It is best brewed with boiling water, and savoring it in small cups in the gongfu tea style allows you to better appreciate its charm. For storage, be sure to keep it sealed, away from light and moisture, and away from strong odors, so that the tea does not absorb odors and lose its fragrance, which would affect its quality.