One of the most popular Chinese varieties in the world! Moderately baked, reveals fried toast, flowers and dried fruits. Da Hong Pao can be brewed up to three times. Each time, its taste and appearance will change. Due to the shape that the leaf is given after drying, the center of the leaf is fermented less intensively than its edges. During brewing, the infusion acquires a warm mustard honey color, and the leaves turn from black to green with a dark canvas along the edges.

 

Da Hong Pao has a complex, rich taste and a slightly baked aftertaste that turns into sweetness. It simultaneously feels soft fruity-floral and oaky-cognac notes.

Due to the high processing temperature, Da Hong Pao contains less caffeine, which makes its effect on the nervous system more gentle and soft. Flavonoids contained in oolong - polyphenolic compounds - are antioxidants, promote cell renewal and skin rejuvenation. Da Hong Pao washes cholesterol out of the body and promotes weight loss. However, to achieve this effect, you need to drink at least 4-5 cups a day, as the Chinese themselves do.