Oolong Da Hong Pao

Oolong Da Hong Pao 

This oolong (semi-oxidized) tea is one of the most famous in China, and is traditionally given as a gift for its value. It is a fine tea, grown in the Wu Yi area of ​​Fujian province, known for the centuries-old tradition of this truly unique tea.

Da Hong Pao surprises thanks to its properties both in flavor and in nutritional benefits. The secret is in the rocky soil, rich in precious minerals. It seems to be a tea of ​​great value, legendary because it is valued at its weight in gold!

The scent is rich, with shades of orchid that linger in the air. A warm and toasted aroma, with notes of honey. The mellow flavor is just as sweet, floral and light, with a mineral hint. After drinking it, it leaves a pleasant fragrance in your mouth.

The color of Da Hong Pao ranges from yellow to bright orange, and is also an aesthetic pleasure in the tea ritual.

Oolong Da Hong Pao: properties and benefits

Tea is known for its antioxidants and nutrients, which provide recognized health benefits. Traditionally, it was used for its high natural disinfectant, anti-inflammatory and detoxifying power.

Today, the properties that make Da Hong Pao so special are known. It is worked in a particular way, to give health benefits through the many polyphenolic compounds.

The polyphenols contained in this oolong tea are natural antioxidants, which combine their anti-aging properties, with the vitamin C and fluoride contained in this tea.

Da Hong Pao tea can help in the drainage of liquids and purification, also helping the metabolism processes that help not to accumulate excess fat.

A cup of Da Hong Pao oolon contains antioxidants and caffeine that can help improve digestive metabolism, aiding stomach health and food transit. Drinking Da Hong Pao tea improves the correct absorption of nutrients and the purification of toxins.

The minerals and vitamins contained in tea can help the immune system, and provide useful anti-aging elements.

Da Hong Pao tea, especially in the organic version, is an excellent food for the well-being of the skin and oral cavity. This tea, in fact, contains antioxidants useful for the dermis and gums.

Like many types of tea, Da Hong Pao contains a moderate level of caffeine that promotes concentration throughout the day.

At the same time, it also contains L-theanine, an amino acid that can calm the mind, increase attention and relieve stress. These nutrients make organic Da Hong Pao tea special: relaxing and energizing at the same time.

The polyphenols in this drink are studied for their ability to help reduce bad cholesterol in the blood, avoiding the accumulation of plaques on the arterial walls if combined with a correct diet .

The properties of this variety remain in their natural characteristics, thanks to the organic origin of this precious oolong tea.

Origins and History of cultivation

This Chinese tea originates from the Wu Yi Mountains area in Fujian province, known for its tea production on these rocky terrains.

Da Hong Pao immediately stood out for the taste of rocks and minerals in the aftertaste of the tea, and for its organoleptic qualities.

It is a Chinese spring tea considered precious also because its original site is now a UNESCO World Heritage Site. Tea bushes grow on a rocky cliff next to the Nine Dragons Cave in the mountains.

There are still "mother bushes" in this area, which are protected and unapproachable, and which only in the 1930s were used to make cuttings.

From here, this tea spread throughout the Wu Yi area, in places now known as Zheng Yan or Ban Yan.

The original variety is Qi Dan, but over time other cultivars such as Shui Xian and Rou Gui have developed, which also allow for rich blends.

Like many oolong teas, in the working processaction starts the harvest and then immediately a withering in the sun. The leaves are shaken in the baskets, turn yellow to brown, the edges turn red and are then heat treated, rolled and dried.

The next phase involves heat treatments and final roasting, on a charcoal fire or with convection ovens.

This process gives a dark color and caramelizes the glucose present in the leaf, making the sweetness natural.

Plant and flowers

Da Hong Pao tea is a variety of the Camellia sinensis tea plant (Qi Dan variety). This is believed to be a wild variety, naturally adapted to the rocks of the Wu Yi Mountains in northern Fujian.

It is born in a terroir with rocky and iron-rich soil that gives the plant unique minerals during the growth process.

Along with other oolongs grown in the same region, with a rich mineral flavor, it is known as yancha, or “reef tea”.

Like most shrubs of Camellia sinensis it is evergreen and belongs to the Theaceae family.

Native to East Asia, the Indian subcontinent and Southeast Asia, it grows everywhere in tropical and subtropical regions. It is usually cut to less than 2 meters, for convenient collection.

Shows a strong tap root, yellow-white flowers, leaves 4 to 15 cm long.

The leaves and buds of the plant are used to make tea, which shows many varieties (white, green, dark, black, etc.). The different processes allow to reach different levels of oxidation, taste and aroma.

Nutritional values; Organic Oolong Da Hong Pao

Da Hong Pao is a healthy tea as it is rich in tannin and minerals such as iodine, manganese, selenium, phosphorus, iron, zinc, calcium and magnesium.

It has traces of B vitamins (B1, B3, B6, B12), vitamins C, D, E, K.

How to use Da Hong Pao leaves in herbal tea

The tea is obtained by putting about 3-5 grams of the infusion leaves in a cup (250 ml), with water at 80 ° C.

Leave to infuse for 2 to 3 minutes, before enjoying the organic oolong tea.

Add honey or sugar if desired.

Oolong Da Hong Pao: side effects and contraindications

Oolong tea, especially Da Hong Pao, has been consumed for centuries and is generally considered a safe food.

In any case, since it contains caffeine it could lead to high blood pressure disorders, anxiety, insomnia, headache or rapid heartbeat.

It is possible that if, consumed in excess, the flavonoids in the tea pass making the absorption of iron more difficult, so in cases of anemia it is good to consult a specialist.

For pregnant women, it is advisable not to exceed the intake of tea and the consequent caffeine, remaining at 1-2 cups a day.