How to brew Da Hong Pao?
Tea with a mysterious name Da Hong Pao is one of the most expensive, elite sorts of tea. Translation is just as unusual as the name itself, word for word from Chinese means "Great Red Robe".
The color of this tea leaf is brown with burgundy and greeninterspersed with shades. In general, a rich, sweetish taste changes during subsequent brewing. Tartness and brightness of taste is gradually replaced by light fruit shades. To catch all the notes of this tea, you need to know how to brew Da Hong Pao correctly. This question is touched upon.
Da Hong Pao: it's important to know
And it is important to know that apart from the extraordinary,original taste, this drink has many useful properties. Incorrect brewing will not allow you to enjoy the true taste of elite tea and benefit from it.
Also, do not allow the brew to cool, thisIt will negatively affect both the taste of the drink and its benefits. In other words, without knowing how to brew Da Hong Pao correctly, you will never know what it is at all.
Water for Da Hong Pao
It is primarily pure, soft water. The plumbing will not work. Or use filters and cleaners. The quality of water has a very strong influence on the manifestation of the taste characteristics of tea.
The temperature of water for brewing is 85-90 degrees, and the water should be the first boiling, fresh.
Do not brew Da Hong Pao with boiling water!
Crockery for Da Hong Pao
Ideal for brewing elite types of teais pottery, but you can use faience or porcelain. In general, specifically for brewing Da Hong Pao, the Chinese use gaiwan, the so-called "cup of three bases": a cup, a lid and, later, a saucer. Traditionally, the gaiwan is made from porcelain.
Welding should be covered in warm dishes.
Do not use metal utensils, spoil all taste. This applies in general to any sorts of tea.
Number of brews
Earlier we already mentioned the transition of gustatoryqualities of tea from brewing to brewing. Yes Hong Pao, like many other types of elite teas, can and should be brewed several times to feel all the possible notes of this drink.
Here it is worth remembering an important rule: after the brewing time has expired (more about this later), it is necessary to pour all the tea over the cups or merge it into a separate vessel to avoid overcooking. Always drain everything to the end, and only after you are ready to continue to drink a new portion, pour water into the brewer (waiting for the necessary time).
Approximately two teaspoons of dry tea per 200 milliliters teapot. In general, the regularity is standard: the more brewing, the stronger. But do not get carried away.
We proceed directly to the procedure.
How to brew Da Hong Pao: technology
Stage 1: preparation of tea
- We boil our fresh, clean water. Wait until it cools down to the desired temperature - 85-90 degrees.
- Warm the teapot by rinsing it with boiling water.
- Pour the required amount of brew into the warmed dishes. By the way, it is better to use a ceramic, and not a metal spoon.
- Fill Da Hong Pao with water so that it only covers the leaves and, (!) After 15-20 seconds, merge into cups so that they warm up and soaked with the aroma of tea, while it is brewed.
Stage 2: Brewing
Now our tea is ready for immediate brewing.
- Fill with water and wait for 1-2 minutes.
- Before pouring the tea, pour the tea leaves from the cups, which was poured for warming. Spill everything to the end. The residues can be poured into a special vessel.
- Try not to allow the tea leaves to cool. The Chinese for this keep the haiwan warm.
- Da Hong Pao's second, third, etc. brew in the same way. times. Only do not need to pour and immediately drain the water, this is done only at first, with dry brewing.