Da Hong Pao is the most expensive tea in the world

Da Hong Pao (Da Hong Pao) is a very rare tea with a unique orchid aroma and a long-lasting sweet aftertaste. It is grown in China in the northwest of Fujian Province, in the Wuyi Mountains, where harvesting the tea is quite challenging. It is classified as an oolong tea (read more about oolong teas here). Such teas as Da Hong Pao are also called "rock" or "cliff" teas because the tea bushes grow high on cliffs. At the end of the article, you will find an interesting video about the production of oolong cliff teas.

The best Da Hong Pao tea leaves are obtained from mother tea bushes, which have a thousand-year history. In the Wuyi Mountain range, on the steep Jiulongyu cliff, there are only 6 mother bushes left, which are considered a rare treasure. Due to its rarity and superior quality, Da Hong Pao is considered the "King of Tea." It is also widely known as the most expensive tea.

In 2006, the Wuyi Municipal Government insured these 6 mother bushes for 100 million yuan. That same year, the Wuyi City government decided to prohibit anyone from privately harvesting tea from the mother tea bushes. The annual tea harvest is small and depends on the amount of rainfall. Even in the best years, the tea harvest is only a few hundred grams.

One of the last batches of Da Hong Pao, harvested and produced from the mother trees, was collected at the Palace Museum in Beijing. 20 grams of this tea were sold in 2005 for 208,000 yuan, which is the highest auction record for tea.

Most of the Da Hong Pao tea available on the market today is obtained from artificially propagated tea through asexual reproduction, which has retained the characteristics of Da Hong Pao. The price of such tea is much lower than that of Da Hong Pao from the mother bush.

 

The Origin of the Tea's Name

The tea's name is translated from Chinese 大红袍 as "Big Red Robe." According to one legend, the tea got its name because, long ago, it was used to treat the emperor's illness. After recovering, the emperor ordered red robes to be given to the tea bushes as a sign of gratitude for his healing. At that time, the red robe was considered a high honor.

It is also said that the name "Da Hong Pao" comes from the purple-red color of the young tea buds during the Qingming season (one of the 24 seasons of the lunar calendar). Ancient people tamed local monkeys to harvest the tea. Since monkeys are more interested in red buds than green leaves, they could correctly pick Da Hong Pao. Moreover, to distinguish the tamed individuals, red clothing was put on the monkeys. Therefore, the tea harvested by monkeys was called "red robe."

Fan Fuhai, director of the Chinese tea company "Fanfudayuan," claims that this was not the case:

"It was just that this tea was drunk only by wealthy and educated people. They saw that the edges of this tea's leaves were reddish. This is its characteristic, as it is fermented only at the edge, unlike red tea, where the leaf is completely red. It turned out as if the leaf was dressed in a red robe. And then, this is a very tasty and exquisite tea, worthy only of high officials who wore red robes at that time. Hence the name."

 

Health Benefits

Da Hong Pao tea leaves contain caffeine, theophylline, polyphenols, and flavonoids. For these and other reasons, the tea is considered beneficial for health. Consuming Da Hong Pao can reduce fatigue and improve blood circulation in the body, as well as help with edema by quickly removing fluid from the body. The tea helps relieve cough and reduce the amount of phlegm.

The elements contained in Da Hong Pao also reduce the levels of alcohol and nicotine in the blood. In addition, it has a cosmetic effect. Regular consumption of Da Hong Pao is beneficial for the skin and helps with weight loss.

 

Tea Characteristics

Dry Da Hong Pao has the shape of tightly tied ropes or slightly twisted strips of green-brown color. After brewing, the tea becomes orange-yellow, bright, and transparent.

Da Hong Pao can retain its flavor for nine infusions. With subsequent infusions, the taste, color, and aroma of the tea change: initially rich with an element of astringency, then lighter, fruity notes emerge.

The traditional way of brewing Da Hong Pao is using a purple clay teapot and water at 100 °C. Purified water is considered the best choice for brewing Da Hong Pao. After boiling, the water should be immediately used for brewing tea. Prolonged boiling of water or its long storage after boiling will affect the taste of Da Hong Pao. Some believe that the third and fourth infusions have the best flavor.

 

Interesting Facts about Da Hong Pao Tea

• During the Qing Dynasty, Da Hong Pao tea often took first place in local tea trading competitions and earned the title "King of Tea." Local residents had to worship Da Hong Pao using animals, flowers, and fruits before harvesting the tea leaves each year.
• During the Republic of China, one pound (0.45 kg) of Da Hong Pao could buy 5,000 pounds (2,268 kg) of rice or 10 buffaloes.
• After the founding of the People's Republic of China, the procedure for producing Da Hong Pao was particularly strict. Each worker who harvested and brewed the tea underwent a political check. After the check and confirmation of quality, Da Hong Pao was sent to Beijing and received by Mao Zedong.
• When US President Richard Nixon visited China in 1972, Mao Zedong presented him with 200 grams of Da Hong Pao, symbolizing peace and friendship between China and the United States of America.

 

Chinese Tea. The Legend of Da Hong Pao