Da Hong Pao is a famous tea in Chinese tea and one of the representatives of rock tea. It is produced in the crevices of the rocks in the Wuyi Mountains of Fujian Province, and has a unique quality and taste. Below we will introduce in detail the classification, origin, production process and unique characteristics of Da Hong Pao.
1.Classification and Origin:Da Hong Pao is a kind of rock tea, which is mainly produced in the rock crevices in the Wuyi Mountain area of Fujian Province. According to the different origins, Da Hong Pao is divided into Zhengshan Da Hong Pao, Shui Jinlong, Luohan Rock and other varieties, each variety has its own unique flavor and characteristics.
2.Production process:Da Hong Pao adopts traditional handmade processes, including picking, finishing, rolling, roasting and other links. Among them, roasting is an important step in the production of Da Hong Pao, through the charcoal roasting, so that the tea leaves produce a special rock aroma and unique taste.
3.Features:Da Hong Pao has unique shape and taste characteristics. Its tea leaves are reddish-brown in color, flat and straight in shape, and the leaves are thick. The soup color of Da Hong Pao is golden and bright, the aroma is rich and long-lasting, and the taste is mellow and sweet. It blends the minerals and floral and fruity aromas of rock tea, with a hint of rock's unique flavor.
As one of the traditional Chinese teas, Da Hong Pao is deeply loved by tea lovers. It has a great reputation as a standout among rock teas with its unique quality and taste.
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