Da Hong Pao, 50 g.

Da Hong Pao (Big Red Robe) is the tea symbol of Vishani. During its more than a thousand-year history, tea has changed its name and methods of processing, but it has always retained its excellent taste and healing effect.

The young shoots of this tea tree are purple-red, and when the morning backlight illuminates them and against the background of terracotta rocks, the glow of all shades is vividly captivating. The original name of the tea was Qi Dan or Wonderful Cinnabar (a brightly colored mineral that was part of the Damosian "pill of immortality"), but later it was transformed into the Great Red Robe. There are many legends about this. Starting with the story in which the student Ding Xian, on his way to take the imperial exams, suffered heatstroke and was cured by one of the monks of the above-mentioned monastery with tea. After passing the examination for the position of "zhuang yuan", the status of which corresponded to a large red robe with the image of dragons, and wishing to present the Buddha for his miraculous healing, Ding Xian returned to the monastery and presented the robe to a monk who gave him tea. But the monks, like a true 744, modestly refused. And then the worker hid the tea bushes for them. There are other versions, where the emperor himself is in the place of a student, and even stories about specially trained little monkeys who climb the cliffs in search of tea, and so that they can be seen from afar... red robes are put on them.

In dry form - large, tightly twisted leaves of dark burgundy tones. The aroma is warm, spicy, with notes of bread, flowers and chocolate. The infusion is transparent, with a shade of dark amber.

The bouquet of ready-made tea is wonderful — it combines "the hardness of rocks and the aroma of flowers." In the process of tea drinking, fruit, bread, nut and berry notes, nuances of spices and chocolate, floral and woody shades replace each other. A wonderful, deep scent. The taste is strong and juicy, silky, with amazing berry acidity, the fire of spices and a refreshing aftertaste.

Da Hong Pao should be brewed with boiling water at 95-100 °C. The proportion of tea to water is highly dependent on personal preference, but on average will be 6-8 grams per 120 ml. Starting from 15 sec. brewing and gradually bringing the exposure time to 2 minutes, you can brew 8-9 times.

An elegant, respectable tea that will appeal even to those who are not experts in the nuances of the tea business, but love and appreciate the good things in life. It's a classic that's always relevant, but sounds a little different each time, resonating with the moment. Causes a feeling of inner comfort and peace, quickly balances the emotional background, clears the head, relaxes the body.

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