How to Brew Da Hong Pao Tea

Da Hong Pao tea, or Big Red Robe, is an aromatic Chinese oolong with a coffee-like, roasted flavor and a sweet and fruity aftertaste. The tea has dark and slightly curled tea leaves up to three inches long. It originated in the WuYi Mountains of the Fujian Province in China. During the Qing Dynasty, it became the "King of Tea." Chinese oolong promotes metabolism and increases body energy.

Instructions

Difficulty: Moderately Easy

1. Preheat the vessel with almost boiling water. Rinse both the teacups and teapot with the hot water.
2. Fill the teapot one third to half full with Da Hong Pao tea leaves.
3. Push off the bubbles with the lid. Pour out the water. Add more water and cover.
4. Steep the tea leaves in hot water for a minute for the first and second brewing. Increase steeping time for later brewing. Brew Da Hong Pao leaves up to 15 times before changing leaves.
5. Pour into preheated cups and serve.

Tips & Warnings

• Da Hong Pao tea leaves can be stored for up to two years in a dry airtight container.
• Use Yixing teapots or porcelain teapots. Yixing is a small teapot made of purple "zisha" clay found only in Yixing. They come in light buff, cinnabar and purplish brown. Considered the best vessels for tea, they absorb the aroma and flavor of the tea leaves. They are porous and retain heat well. The teacups are very small and proportionate to the teapot.