Da Hong Pao, produced in Fujian Wuyi Mountain, is oolong tea, excellent quality.

Da Hong Pao, produced in Fujian Wuyi Mountain, is oolong tea, excellent quality. Chinese special famous tea. The shape of the cable tight knot, the color green brown fresh embellish, brewing after the soup color orange yellow bright, red and green leaves alternate. The most outstanding quality is the fragrant orchid fragrance, high and lasting fragrance, "rock rhyme" obvious. In addition to the general tea has refreshing and beneficial thinking, eliminate fatigue, shengjin diuresis, antipyretic heatstroke, sterilization and anti-inflammatory, detoxification and disease prevention, digestion and greasy, weight loss and fitness and other health care functions, but also has anti-cancer, lowering blood lipids, anti-aging, and other special effects. Da Hong Pao is very resistant to brewing and still retains its fragrance after seven or eight brews. When drinking "Da Hong Pao" tea, you must drink it slowly according to the procedure of "Kung Fu Tea" small pot and small cup, so as to truly taste the profound zen tea flavor of rock tea. Pay attention to live, sweet, clear, fragrant.

Dahongpao is high in tea polyphenols, tea polysaccharides and theanine, which have good effects on anti-cancer, lowering blood lipids, enhancing memory and lowering blood pressure. Firstly, there are many tea polyphenols, among which EGCG, the most important one, has anti-cancer function. The polysaccharide content of tea is 3.1 times that of black tea and 1.7 times that of green tea, which can enhance human immunity and reduce blood lipid. The content of theanine, an amino acid unique to tea leaves, is 1.1 percent, which boosts blood circulation in the brain, enhances memory, and lowers blood pressure.

In addition, it also has the benefit of eyesight, light body (weight loss), aging resistance (anti-aging), refreshing and refreshing, stomach digestion, diuresis disinfection, expectorant treatment asthma, thirst quenching, anti-radiation, anti-cancer and anti-aging, lowering cholesterol and so on. [9]

role

1. Excitatory effect: theine in tea can stimulate the central nervous system, help people cheer up, improve thinking, eliminate fatigue and improve work efficiency.

2. Diuretic effect: theophylline and theophylline in tea have diuretic effect and are used to treat edema and water stagnation tumor. The detoxification and diuretic effect of black tea sugar water can be used to treat acute jaundice hepatitis.

3. Strong heart spasmolysis:  relieving spasmolysis and relaxing smooth muscle. It can relieve bronchospasm and promote blood circulation.

4. Inhibit arteriosclerosis: tea polyphenols and vitamin C in tea have the function of promoting blood circulation and removing blood stasis to prevent arteriosclerosis. So people who drink tea regularly have a lower incidence of hypertension and coronary heart disease.

5. Antibacterial, antibacterial effect: tea polyphenols and tannic acid in tea act on bacteria, can coagulate bacterial protein, kill bacteria. Can be used to treat intestinal diseases, such as cholera, typhoid fever, dysentery, enteritis and so on. Skin sores, ulcers flow pus, trauma broken skin, with strong tea to wash the affected place, anti-inflammatory bactericidal effect. Oral inflammation, ulceration, sore throat, with tea to treat, also have certain curative effect.

6. Weight loss: theine, inositol, folic acid, pantothenic acid, aromatic substances and other compounds in tea can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can help you lose weight.

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^Role

^{1. Excitatory effect: theine in tea can stimulate the central nervous system, help people cheer up, improve thinking, eliminate fatigue and improve work efficiency.}

^{2. Diuretic effect: theophylline and theophylline in tea have diuretic effect and are used to treat edema and water stagnation tumor. The detoxification and diuretic effect of black tea sugar water can be used to treat acute jaundice hepatitis.}

^{3. Strong heart spasmolysis:  relieving spasmolysis and relaxing smooth muscle. It can relieve bronchospasm and promote blood circulation.}

^{4. Inhibit arteriosclerosis: tea polyphenols and vitamin C in tea have the function of promoting blood circulation and removing blood stasis to prevent arteriosclerosis. So people who drink tea regularly have a lower incidence of hypertension and coronary heart disease.}

^{5. Antibacterial, antibacterial effect: tea polyphenols and tannic acid in tea act on bacteria, can coagulate bacterial protein, kill bacteria. Can be used to treat intestinal diseases, such as cholera, typhoid fever, dysentery, enteritis and so on. Skin sores, ulcers flow pus, trauma broken skin, with strong tea to wash the affected place, anti-inflammatory bactericidal effect. Oral inflammation, ulceration, sore throat, with tea to treat, also have certain curative effect.}

^{6. Weight loss: theine, inositol, folic acid, pantothenic acid, aromatic substances and other compounds in tea can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can help you lose weight.}

^{7. Anti-caries effect: tea contains fluorine, fluorine ion and tooth calcium has a great affinity, can become a more difficult to dissolve in acid "fluorine apatite", like to add a protective layer to the teeth, improve the teeth anti-acid anti-caries ability.}

^{8. Inhibiting effect of cancer cells: it is reported that flavonoids in tea have different degrees of anti-cancer effect in vitro, and the stronger effects are vitexine, morin and catechin.}

^{9. It helps reduce fat and AIDS digestion. Theine in tea can improve the secretion of gastric juice, can help digestion, enhance the ability to decompose fat. The so-called "long food makes thin" truth is here.}

^{10. Helps protect teeth and eyes. Fluoride content in tea is higher, which is beneficial to preventing caries, protecting teeth, hard teeth. Tea in vitamin C and other components, can reduce the opacity of the eye crystal, often drink tea, to reduce eye disease, eye protection have a positive effect}

1.1.3 Brewing method

Brewing method

1. The amount of tea should be about half of the tea vessel.

2. After rinsing the teapot and teacup with boiling water of 100℃, put the tea leaves into the teapot and then pour into boiling water of 100℃. Rinse the tea leaves once.

Pour into a pot with boiling water at 100℃, bake for 5 seconds, then pour into a teacup and enjoy.

4. Bake the second pot in 100℃ water for 8 seconds.

5. Bake the third pot in 100℃ water for 15 seconds.

Preparation: For most oolong tea, it is basically suitable for tureen and purple teapot brewing. So the spare and front tieguanyin is the same.

Sanitary ware

This process is very important for Da Hong Pao. First, the bubbler (tureen or purple sand pot) must be washed inside and outside, and it must be thoroughly heated. After several careful tests, this is done very well.

Enjoy the tea

Both the brewer and the drinker should take a careful look at the shape, color and aroma of the dried tea. Of course, at this time the aroma is not well represented. Then follow these steps to smell the enchanting aroma of Da Hong Pao.

Buy tea

When preparing the tea, move quickly and keep the bubbler as warm as possible.

XiCha

The shape of Da Hong Pao is not as tightly knotted as tie Guanyin, so the process can be easier. Once in the water, the tea can be poured out immediately. It is not recommended to pour into the fair cup, and then divide into sample tea cup.

brew

In the brewing of rock tea, high impact is very important. When high, it is best to let the tea roll in the tureen. Pour the tea in about fifteen seconds after the flush (use this time to pour the warm water back into the pool).

Out of the soup

1. Cup splitting: Pour the tea soup evenly into each smelling cup, without using the fair cup, directly into the smelling cup, pour one third of the first cup, the second cup, the third cup full.

2. Smell the fragrance: Because da Hong Pao has a high fragrance, it will have the effect of filling the room with fragrance during brewing. Sample tea cup and smelling cup are placed together in front of guests. Pour the tea in the sample tea cup into the sample tea cup, rub your hands and smell the cup. Close your eyes, take a deep breath... (Sample tea cup on the right, smelling cup on the left)

3. Tasting tea: Da Hong Pao is famous, so many people can't wait to drink tea. At this time actually still want to put the mood peaceful, have the appreciation, the feeling of pondering, slowly inhale the tea soup, slowly appreciate, slowly swallow. Take a moment to feel the sensations in your larynx and lower abdomen.

Drinking new tea

Fresh tea is not as new as possible, not easy injury intestines and stomach drink method, because of the fresh tea just back picking, storage time is short, contain more without the oxidation of polyphenols, aldehydes and alcohols, such as material, the material of healthy people and don't have much impact, but the difference of gastric bowel function, especially itself to have the patient of chronic inflammation of the gastrointestinal tract, these substances can stimulate the gastric mucosa, People with poor gastrointestinal function are more prone to mach disease. Therefore, fresh tea should not be drunk, not to drink less than half a month of fresh tea. In addition, active alkaloid and a variety of aromatic material, these material can make the person's central nervous system excitement, the patient with neurasthenia, heart and brain vascular disease should be right amount to drink, and unfavorable before sleeping or hollow when drinking. The correct way is to leave it for half a month before it can be used

Tasting should be observed from several aspects: shape, color, aroma, taste, brewing times and leaf bottom. Among them to aroma and taste these two aspects as the focus.

Aroma: aroma is fresh, after inhaling, deep breath goes out from the nose, if can smell faint aroma, its aroma is on. Ripe (full baked) tea with fruit and cream aroma. Light roasted tea has floral and peach aromas.

Top grade Da Hong Pao

Taste: sweet and smooth entrance of the United States, bitter, astringent,  sour bad. Tea without texture, weak for inferior. The degree of bitterness often determines the quality of rock tea. Brewing times, usually about eight bubbles, more than eight bubbles is better. A good tea has "seven or eight bubbles with a lingering fragrance, nine or ten bubbles with a lingering taste." The claim.

Appearance: the appearance and color of dried tea can also be used as a reference for quality identification. Usually require uniform shape, cable tight knot strong, slightly twisted, color oil embellish with treasure color. Aged tea is gray brown color. Incomplete or broken tea on the poor. In addition, the leaf bottom of tea can also be used as a reference of tea quality, which should be soft, bright and uniform, and the red edge of the leaf bottom is obvious.

High quality tea should have: no obvious bitterness, texture (the tea feels sticky and thick in the mouth), lubrication, sweetness, and a full aftertaste