- Tea Selection
Da Hong Pao tea leaves are often chosen based on personal preference and the type of tea vessel you plan to use. Traditionally, two types of tea vessels are commonly used for brewing Da Hong Pao: a gaiwan (lidded bowl) or a Yixing purple clay teapot.
Gaiwan: If you opt for a gaiwan, which is a versatile choice for brewing many types of tea, you should use about 5-7 grams of Da Hong Pao tea leaves. The size of the gaiwan may vary, so adjust the amount of tea leaves accordingly.
Yixing Teapot: If you prefer to use a Yixing teapot, select one that is specifically dedicated to oolong teas. Yixing teapots are known for enhancing the flavor of the tea over time. Use approximately 7-10 grams of Da Hong Pao tea leaves for a 150ml teapot.
- Water Temperature
The quality of the water used significantly influences the taste of your Da Hong Pao tea. It’s recommended to use water with a clean, sweet taste. The best choice is fresh spring water, but you can also use mineral water or purified water.
Water Temperature: Heat the water to a rolling boil, ideally reaching 100°C (212°F). To ensure the water retains its temperature, it’s best to pour it just before it reaches a boil or immediately after boiling. The water temperature should never drop below 98°C (208°F) during brewing.
- Pouring Technique
The pouring technique is a crucial aspect of brewing Da Hong Pao tea, as it helps unfurl the tightly rolled tea leaves and release their flavors. Follow these steps:
High Pour: Hold your kettle high above the tea vessel and pour the hot water from a height. This technique allows the water to cascade onto the tea leaves and promotes an even infusion.
Circular Motion: Pour the water in a circular motion to ensure that all the tea leaves are evenly soaked. This helps extract the full range of flavors from the leaves.
- Brewing Time
The timing for each infusion is essential, especially for the initial infusions. Here’s a guideline for brewing times:
First Infusion: The first infusion of Da Hong Pao should be quick, lasting only 5-8 seconds. Watch the tea leaves as they start to unfurl and the liquor begins to develop its color. Once the tea liquor reaches the desired hue, it’s ready to be poured.
Subsequent Infusions: For the next three infusions, you can maintain a similar brewing time of approximately 8 seconds. These infusions will yield a different flavor profile than the first, so savor the nuances.
After the initial three infusions, you can adjust the brewing time based on your preference. However, be cautious not to exceed 10 seconds for subsequent infusions to avoid over-extraction.
By following these detailed steps, you can master the art of brewing Da Hong Pao tea and experience its rich, complex flavors to the fullest. Enjoy the journey as you explore the subtleties of this exceptional oolong tea.