Dahongpao is a bona fide superstar in the world of tea. Legends, political endorsement, and cultural embellishment have kept it in the spotlight since its inception. Where there is attention, confusion often follows, and thus Dahongpao has become increasingly shrouded in mystery.
To address this, we've selected the ten most representative questions from among the many that people ask about Dahongpao, answering them to reveal the truth and simplify the experience of drinking tea.
① Is Dahongpao a type of black tea?
Black tea is a fully fermented tea, while Dahongpao is a semi-fermented oolong tea(wulong tea). It does not become black tea simply because the name contains the character “red,” much like Anji white tea is not actually white tea.
② What is the relationship between Dahongpao and Wuyi rock tea?
According to the definition provided by the national “Geographical Indication Protection Product” for Wuyi rock tea, “Wuyi rock tea” refers to oolong tea with the characteristic of Yan Yun (rock bone and floral fragrance) made from appropriate tea tree varieties grown under the unique natural ecological conditions of Wuyi Mountain using asexual propagation, cultivation, and traditional processing methods.
Dahongpao, known as the “King of Wuyi Rock Tea,” is the most representative product of Wuyi rock teas. It is both the name of a tea product and a tea tree variety.
③ Is Dahongpao the name of a tea tree variety or a tea product?
Dahongpao is both the name of a tea tree variety and a tea product; there is a connection, but the tea tree variety is not the same as the tea product.
④ Why do the prices of Dahongpao on the market vary so widely?
The most interest lies in the original Dahongpao trees, located at Jiulongkeng in Tianxin Rock, which are over 360 years old. The so-called “astronomical price” of Dahongpao largely stems from its auction price, which includes not only the value of the raw material and the processing technique but also cultural significance, making it akin to a collectible that cannot be replicated. However, original Dahongpao tea is nearly a legend. Even if production hadn't stopped in 2006, the yield was so minuscule that there was little possibility of it entering the market.
| Original Dahongpao Trees |
The Dahongpao sold on the market today mainly falls into two categories: pure Dahongpao and blended Dahongpao. (1) Pure Dahongpao comes from clonal propagation of the original Dahongpao trees and is processed separately, making it rare and expensive due to limited production. (2) Most Dahongpao on the market is blended Dahongpao, created by blending different types of Wuyi rock teas according to market demand, improving aroma and taste to some extent. The source of raw materials is relatively abundant, resulting in lower prices. In addition, the prices of Dahongpao from different regions and grades can vary significantly.
⑤ Can blended Dahongpao maintain good quality?
Blending tea is similar to blending wine, a necessary technique to ensure consistent quality and improve the quality of the tea to some extent. Since tea became a commodity, blending techniques have been used. This is because the process of tea production is quite special.
Due to differences in the origin of fresh leaves, picking times, and processing techniques, including the control of roasting temperatures, each step in the manufacturing process can affect the quality of the finished tea. As a result, even within the same factory, the quality of batches of finished tea may differ. However, there are standard quality requirements for finished tea in the market. To ensure that the finished tea meets these standards, reasonable blending is essential. Of course, the skill required for blending is quite high. Therefore, the issue is whether the blending is done well, and blending itself is not a problem.
⑥ Can you buy good Dahongpao locally in Wuyi Mountain?
Dahongpao is produced in Wuyi Mountain, but that doesn't mean you can buy good Dahongpao locally. Whether you can buy good tea depends entirely on your own ability. If you want to buy tea locally but don't know how to evaluate its quality, you may still not be able to find good tea.
⑦ When brewing Dahongpao, I notice a lot of foam. Does this indicate that the tea is dirty?
The foam that appears when brewing tea is primarily due to the presence of tea saponins, which have strong foaming properties. Additionally, it is related to pectin in the tea. Sometimes, you may see an oily substance floating on the first cup of tea, which is related to the water used for brewing. Soft water, such as purified water, is best for brewing tea. The foam in tea is not dirt because dust does not form foam. The foam is unrelated to the quality of the tea.
⑧ Why does Dahongpao have a smoky flavor?
The smoky flavor (aroma) you might notice when drinking Dahongpao or other rock teas for the first time is similar to the roasted aroma of coffee.
If the baking process is more intense and prolonged, the smoky aroma will be more pronounced.
⑨ Why does the Dahongpao I brew at home not taste as good as in tea shops?
This situation is usually due to brewing technique. The taste of tea depends not only on the tea itself but also on the brewing equipment and water used, particularly the steeping time, amount of water, and water temperature, which have the greatest impact on taste.
Employees in tea shops receive professional training and know how to brew tea to best bring out its characteristics, so the tea they brew naturally tastes better. For everyday tea drinkers, following the brewing instructions provided with the tea or adjusting based on personal taste is straightforward. It's important not to completely dismiss brewing techniques or overly pursue them to the point where they become burdensome.
⑩ How long can Dahongpao be stored?
The environmental conditions that affect the quality of tea include moisture, temperature, oxygen, and light. It is generally advisable to store tea in a place that is dark, dry, ventilated, and