Leaves shape: tight and strong, slightly twisted, the color is brown,
Color of soup: bright orange and yellow after brewing, infused leaves are red and green, and the typical leaves feature in green leaves with obvious red edges.
The most outstanding quality of Dahongpao is the lasting fragrant aroma of orchid. Dahongpao is very resistant to brewing, and it still smells good after seven or eight times of brewing. To drink "Dahongpao" tea, you must follow the "Gongfu Tea" small pot and small cups to drink slowly, in order to truly taste the charm of the rock tea.
The aroma characteristics of Dahongpao is refreshing. After inhaling, take a deep breath and let it out from the nose. If you can smell the faint aroma, its fragrance is the best. Ripe-flavored (heavily roasted) teas feature fruity and creamy aromas. Fragrant (lightly roasted) teas are floral and peach aromas.
Assam Black Tea
Brew the tea in a ratio of 1g of tea leaves to 30ml of water.
Use boiled water to brew the tea for 15-20 minutes.
Strain ( do not press) tea leaves.
Oolong Tea
Brew the tea in a ratio of 1g of tea leaves to 40ml of water (for pure tea drinks) or 1g of tea leaves to 30ml of water (for milk tea drinks).
Use boiled water to brew the tea for 15-20 minutes.
Strain ( do not press) tea leaves.
Jasmine Green Tea
Brew the tea in a ratio of 1g of tea leaves to 40ml of water (for pure tea or fruit tea drinks) or 1g of tea leaves to 30ml of water (for milk tea drinks).
Use boiled water to brew the tea for 7 minutes.
Strain ( do not press) tea leaves.
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