Dahongpao, produced in Wuyishan, Fujian, is an excellent oolong tea. Wuyishan has a mild climate, warm in winter and cool in summer, with an annual average temperature of 18~ 18.5℃. Abundant rainfall, the annual rainfall is about 2000 mm, there are quiet streams and springs between the peaks and valleys, and the mountains are foggy all the year round, with an average annual relative humidity of about 80%. Tea gardens are mostly in ravines, surrounded by mountains, with short sunshine and no wind disaster.

Wuyishan is a Cretaceous Wuyi layer, with quartz porphyry in the lower part and conglomerate, red sandstone, shale, tuff and volcanic conglomerate in the middle. The parent rock of tea garden soil is mostly composed of volcanic conglomerate, red sandstone and shale. Suitable soil has created the excellent endoplasm of rock tea.

Brewing method of Dahongpao

1, temperature cup

Prepare 8g Dahongpao tea, boil the water, pour it into bowls, teapots and other utensils, clean the tea set and raise its temperature. When the cup is warm, pour tea and hot water to make tea. After 3 seconds, pour it out directly, clean the impurities on the tea surface and wake up the tea.

Step 2 brew

By injecting water into the ring wall, hot water is slowly poured into the cover bowl. When brewing Dahongpao tea, the water temperature should be 90- 100, water should be injected about 1 10ml, and the soup can be obtained after soaking for about 20 seconds. After that, the soaking time of each bubble is prolonged by 5- 10 second, and it can be brewed for 7-8 times repeatedly.

3. Soup

The high-quality Dahongpao soup has bright orange color, rich orchid flavor and mellow taste. After the soup is served, pour it into the tea sea, then into the teacup, drain the tea soup, smell it, observe the color and taste it again. Sip a cup of tea three times.