Content 3

 The process of making Chinese Dahongpao tea

The tea leaves are first harvested from the Dahongpao bushes grown in the Wuyi Mountains. The leaves are then withered under the sun for some hours, and then shaken to bruise the edges of their leaves. This helps to kick off the oxidation process. The leaves are then spread out in open to wither again and oxidize in the process. After oxidation, the leaves are roasted in a wok at extreme temperatures. This process halts the oxidation and gives the leaves their characteristic rich flavor and aroma. The roasting is done multiple times and for several days. This is accompanied by several periods of rest in between, to achieve the desired flavor profile. Once the leaves have been roasted, they are then sorted and graded basing on their quality. The highest quality leaves are reserved for premium Dahongpao tea as the lower quality used for lower-grade tea category. The final step in the making of Chinese Dahongpao involves blending of different grades of tea to achieve a consistent profile flavor. Thereafter it’s packaged and distributed for consumption. The traditional methods of making Dahongpao has been passed down through many generations, and many tea farms in from the Wuyi Mountains still employ this method up to date

Drinking method of Chinese Dahongpao

1.      Preparing the tea set: the tea set should be cleaned with hot water to remove any impurities or dust before brewing

2.      Measuring the tea: A small quantity of tea is placed into a teapot or gaiwan were 1-2 teaspoons are added per 6-8 ounces of water.

3.      Warming the tea: The tea is rinsed with hot water to warm the leaves and remove debris.

4.      Brewing the tea: Hot water is poured into the tea set. It is then steeped for 30 seconds to 1 a minute depending on a personal taste.

5.      Pouring the tea: The tea is then poured into small cups. Then and each cup is passed around to be smelled and appreciation before drinking.

6.      Savoring the taste: Dahongpao has a complex and rich flavor. It comes with notes of roasted nuts, caramel, and dark chocolate (Jiang, 2017). A person can choose to enjoy it solely or otherwise accompany it with small snacks like nuts or even dried fruits.

7.      Multiple infusions: Dahongpao can be steeped multiple times, with each infusion revealing different flavors and aromas.