“The Big Red Robe” is the old tea symbol of Wuyishan. During its long legendary 1000 years history tea was changing its name, production technology, but at any time it has an excellent taste and health benefits. It grows on the west of Tian Xin Si Monastery in Jiulongke (Nine Dragons Haven) region. Young springs of this tea tree variety are magenta red. When sun rising rays backlight them on the background of terracotta cliffs, shining red colors are absolutely wonderful.
At the beginning the name of this tea was Qi Dan, “Magic Cinnabar”. Cinnabar is red mineral and it is an element of Taoist alchemical “immortal pill”. Later, the name changed into “Big Red Robe”. There are many legends about it. One story tells that young student Ding Xian went to pass emperor examination and got hot stroke. The monk treated him with this tea. When Ding Xian passed exam, he got a high official post and great red robe ornamented with dragons as the reward. He wanted to thank Buddha for the treatment, came back to the monastery and presented this great red robe to the monk who gave him this magic tea as a remedy. But Buddhist monk refused this gift and Ding Xian covered tea bush with the red robe. There are other versions of this story. Another tells about an emperor who got treatment and presented red robe to the wonderful tea bush. Also, there are funny stories that tell about monkeys who searching for the tea leaves and they are worn into the red robes to be seen from the long distance.
Dry large tea leaves are tightly twisted, have dark vinous and fenny color. The aroma is warm, spicy, with corny, floral and chocolate tones. The clear liquor has dark amber tone.
The magnificent bouquet of brewed tea joins “cliff solidity and floral flavor”. During tea time fruity, corny, walnut, and berry tones transform one to another. The beautiful aroma is very deep. The taste is rich, strong, and smooth, with amazing berry sour taste, hot spicy tints and refreshing aftertaste.
Da Hong Pao is brewed with hot boiled water (95-100°С) in yixing tea pot according to gongfucha ceremony. Take 6-8 grams of tea for 120 ml volume vessel. Shed tea with hot water, then steep tea for 10 seconds, increasing the infusion time gradually till 2 minutes. This tea goes 8-9 infusions.
This elegant, respectable oolong pleases even those who don’t go deep into the tea nuances, but estimate and love the really good things in life. Classical Da Hong Pao is actual tea in any times, but has new “vibration” in each tea time. It brings inner comfort and peace, balances emotions, clarifies the mind and relaxes body.