China is renowned for its rich variety of teas. In this country, tea drinking has grown to the level of culture. This drink has become a kind of spiritual food, as well as a source of inner harmony and peace. But such an effect from use will only be if the preparation process is approached correctly. This applies to all teas, including Da Hong Pao.
Instructions
Step 1
General information about tea. Da Hong Pao or "Big Red Robe" is a tea belonging to Oolong tea, which is produced by fermenting half of the tea leaf - its edges and part of the surface. The inner layer remains intact. This is achieved by a special technology, in which mature leaves wither for an hour in the sun, and then are placed in baskets and removed in the shade. Every hour the mass is stirred until it reaches the desired degree of fermentation, after which the leaves are dried at high temperature and rolled. The authenticity of Oolong can be easily identified by the flattening whole leaf, exquisite aroma and light tart taste that is difficult to counterfeit. Da Hong Pao is extremely useful due to the rich complex of vitamins and microelements it contains, helps to eliminate toxins, toxins and rejuvenate the body.
Step 2
European style brewing. Boil purified high-quality bottled water. Rinse the teapot with boiling water and warm up. For an infusion of medium strength, pour 2 teaspoons of tea into the kettle and pour half liters of hot water (90-95 degrees) over them. Drain immediately. Pour over again and leave to infuse for 3-5 minutes. Pour into cups. Re-brew can be used up to 5 times.
Step 3
Brewing in Chinese. The recipe is almost the same as with the European method, but with a few nuances. Instead of a traditional teapot, a gaiwan is used - a special ceramic or porcelain cup with a lid, as well as a chahai drain vessel, reminiscent of a saucepan or jug with a handle and without a lid. Chahai in translation from Taiwanese means "the Cup of Justice". The vessel received this name for the reason that when pouring the infusion in all cups was equivalent in saturation. After all, if you do not drain the drink from the teapot, then with each new second it becomes stronger and stronger. Gaiwan is rinsed with boiling water and 2 teaspoons of oolong is poured into it per 100 ml of hot water (90-95 degrees) of good quality. The water is immediately drained and refilled. Infused for no more than a minute and poured into chahai. And already from it - in small cups. Thus, the tea can be brewed up to 15 times. With each new time, it must be insisted for a longer time. At the same time, tea will never cease to amaze with its changing taste, aroma and aftertaste.
Step 4
Brewing method in a transparent teapot. This method was created for aesthetic pleasure - to watch the dancing bubbles of boiling water and blossoming tea leaves. When strings of small bubbles begin to rise from the bottom of the teapot, you should scoop out a couple of cups of water to "rejuvenate" it, and before boiling, they must be poured back. After that, the dry tea previously doused with boiling water is dipped into the teapot. As soon as the water starts to boil, it is removed from the heat and infused for 2 minutes.
