Today s popular science What kind of tea is Da Hong Pao? Why is Da Hong Pao also called Champion Tea

Legend has it that after a scholar became decadent, he was given a big red robe, which made him realize the truth that life is bitter first and then sweet, because he worked hard and won the top prize, and he wore a big red robe. This is the origin of the big red robe. This tea is actually a kind of oolong tea.

Da Hong Pao, produced in Wuyi Mountain, Fujian, is an oolong tea. Legend has it that in ancient times, there was a poor show to go to Beijing to catch the exam, passing by Wuyi Mountain, fell ill on the road, fortunately was seen by the old abbot of Tianxin Temple, made a bowl of tea for him to drink, and sure enough, the illness was cured, and later Xiucai gold list title, won the champion.

Da Hong Pao, also called Zhuangyuan Tea, is a kind of oolong tea, this is because there was a scholar before, the old monk gave him a cup of tea in the temple before, and then after seizing the champion, he returned to the temple in a big red robe and asked the old monk what kind of tea this tea is? The old monk said that he hadn't named it yet, so he said that the tea came from the tree behind him, and then the scholar hung his big red robe on the tree, and then named him Zhuangyuan Tea.

The origin of the name of the big red robe is in the Ming Dynasty Hongwu 18 years, that is, in 1385 A.D., the son Ding Xian went to Beijing to take the exam, passed by Wuyi Mountain and suddenly fell ill, and then met a monk of Tianxin Yongle Temple, he gave Ding Xian his treasure of tea to drink, Ding Xian was cured after drinking, and later Ding Xian pressed the big red robe on the tea tree that produced this tea, so it was named.

The reason why the big red robe is called the big red robe is because in the 18th year of Hongwu in the Ming Dynasty, that is, in 1385 AD, the son Ding Xian went to Beijing to take the exam, and suddenly fell ill when passing by Wuyi Mountain, and the abdominal pain was unbearable, but fortunately, Ding Xian met a monk of Tianxin Yongle Temple.

Ding Xian asked the monk about the origin of the tea, and the monk told Ding Xian that he could get it by taking off his big red robe and going around the tea bush three times, and pressing the big red robe on the tea tree, so this tea has the well-known name of "big red robe".

There are not many big red robes in history, and the recognized big red robes are only those on the rock wall of the Nine Dragons, even in the best years, the output of the big red robe is only a few hundred grams, so the big red robe is a well-deserved Wuyi famous fir, the champion in tea.

The champion in tea - Da Hong Pao].

Da Hong Pao, produced in Wuyi Mountain, Fujian, is an oolong tea with excellent quality. China's special famous stool Chacha tea. Its shape is tightly knotted, the color is green and brown, and the soup color is orange and yellow after brewing, and the leaves are red and green.

The most outstanding quality of jujube eggplant is that the aroma is rich and orchid, the fragrance is high and long-lasting, and the "rock rhyme" is obvious.

Speaking of Da Hong Pao, it can be said that there are very few people who don't know, although there are still many people who have not drunk Da Hong Pao, but the status of Da Hong Pao is still very high, and the following is an introduction to why Da Hong Pao is so famous Tea with history.

Why is the big red robe so famous.

The big red robe itself has already engraved its footprints in the long scroll of history, the nutritional value and the status in the minds of the Chinese people are naturally unshakable, it is high, the big red robe has a priceless status, and the cost should not be underestimated. In this context, its own characteristics are naturally particularly iconic and unique.

About the shelf life of the big red robe.

In general, the shelf life of the big red robe. The packaging will give a time limit of three to five years, if you don't open the package halfway, or develop a good habit in your living habits, for example, when making tea, don't use your hands to grab it, because there are a lot of bacteria on your hands, and if you don't use it for a long time, it will lead to bacterial infection, such as you can use tableware such as spoons to pick up tea.

The goal of this kind of work can eventually extend the validity period of tea, we must pay attention to drinking, if once you find that the taste of tea and its surface has mold, you must stop drinking, in order to prevent discomfort to the body.

The efficacy of the big red robe.

Dahongpao has three beneficial ingredients: tea polyphenols, Chazhou macro polysaccharides, and theanine, which have good effects such as anti-cancer, lowering blood lipids, enhancing memory, and lowering blood pressure. First, there are many tea polyphenols, the most important of which is EGCG, which has anti-cancer function; The polysaccharide content of tea is twice that of black tea and green tea, which can enhance human immunity and reduce blood lipids; As a unique amino acid of tea, the content of theanine can promote blood circulation in the brain, enhance memory and reduce blood pressure.

In addition, it also has the ability to brighten the eyes and think, light (**) anti-aging (delay aging), refresh the mind, strengthen the stomach and eliminate food, diuretic disinfection, expectorant and asthma treatment, thirst and heat relief, anti-radiation, anti-cancer and anti-cancer, anti-aging, cholesterol lowering and so on.

How about the first-class big red robe.

Because the big red robe harvested in summer coincides with the hot season, although the new shoots of the tea tree grow rapidly, there is a saying that "tea is thick overnight in the beginning of summer", which is very easy to age. The content of amino acids and vitamins in tea is significantly reduced, which makes the taste of summer tea not as fresh as spring tea, and the aroma is not as strong as spring tea. The increase in the content of anthocyanins, caffeine and tea polyphenols in summer tea makes the taste slightly bitter and the quality slightly inferior to that of the special Dahongpao.

Appearance: tight, strong, relatively even; The color is slightly precious or oily; The aroma is strong or secluded and clear; The taste is rocky, mellow, sweet and fast, and there is an aftertaste at the bottom of the cup; The color of the soup is clear, showy, and dark orange-yellow; The underside of the leaves is soft, bright and even, red-edged or cinnabar-colored.

1. Da Hong Pao tea is the best quality of Wuyi rock tea.

2. "Dahongpao Tea" tea tree has been tested by Wuyishan Tea Research Institute, and the technology of asexual propagation has been successful. The harvesting technique of "Da Hong Pao" tea is similar to that of other rock teas, but it is more refined.

3. Every spring, pick 3-4 leaves of new shoots, and make it by sun-dried green, cool green, green, fried green, initial kneading, re-frying, re-kneading, water roasting, dustpanning, spreading, picking, re-baking, and then dusting, and making fire. The quality characteristics are: the shape of the cord is tightly knotted, the color is green and brown and fresh, the soup color is orange and yellow after brewing, the leaves are red and green, and the typical leaves have the beauty of green leaves and red borders.