YC01 Wuyishan Dahongpao
Chinese: wǔ yí shān dà hóng páo (武夷山大红袍)
Translation: Wuyishan Dahongpao
Type: YanCha(Rock Tea)
Pluck: bud and three leaves
Origin: Wuyishan, Fujian, China
Harvest date: 06/18/2016
Processing Style: Follow the traditional manual practices,first heavy roasted once using using a high heat charcoal fire., then lightly roasted once using using a low heat charcoal fire.
Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
Brewing Parameters：According to personal taste to increase red robe dry tea a handful (about 7-8g) into the cup. Add a small amount of water (95-100 ℃), shake quickly after pouring to wake up the tea and cleaning impurities. Plus water, brew 1-2 minutes to drink; can also be poured into a small cup of drinking.
As the best tribute tea of both Ming and Qing dynasties, Dahongpao experienced a history of more than 350 years. In early 1980s, Dahongpao mother trees’ vegetative propagation achieved a complete success, resulted in more than 40,000 mu plantation of Dahongpao tea during the past years of promotion. At present, Dahongpao trees, being ancient and rare, were recorded as Wuyi Mountain World Natural and Cultural Heritage. The traditional processing technology of Dahongpao tea was elected as the first batch of National Intangible Cultural Heritage, and now is a candidate, on behalf of China, of the World Intangible Cultural Heritage.