According to a popular Chinese folk tale, the name Da Hong Pao, which means “Big Red Robe”, dates back several centuries. The story tells of a young scholar who fell seriously ill while travelling through the Wuyi Mountains on his way to Beijing.
A monk from a nearby temple brewed tea using leaves from a special tea plant growing on a rocky cliff and offered it to him. According to the legend, the scholar recovered soon after drinking the tea.
The story further says that when the emperor later fell ill, the scholar prepared the same tea for him, and the emperor also recovered. In gratitude, the emperor draped his red ceremonial robe over the tea plant as a mark of honour and appreciation.
According to the legend, this is how the tea came to be known as Da Hong Pao, or “Big Red Robe”.
How Is Da Hong Pao Tea Prepared?
Traditionally, Da Hong Pao is brewed by pouring water heated to 95°C to 100°C into a small Chinese clay teapot or a gaiwan, a traditional Chinese lidded brewing bowl.
Unlike ordinary tea bags, the same tea leaves are not discarded after a single use. Instead, they can be brewed multiple times.
Tea connoisseurs believe the tea’s richest sweetness, aroma, and flavour emerge during the third or fourth infusion.