If you enjoy drinking Da Hong Pao tea, the best practice is to buy and consume it as needed. However, there may be situations in life where you need to store Da Hong Pao tea, and it becomes necessary to understand some preservation methods.
About Da Hong Pao
Da Hong Pao tea originates from Wuyi Mountain in Fujian, China, and is known for its excellent quality. It combines the fragrant characteristics of green tea with the rich sweetness of black tea, making it an exceptional variety among Chinese oolong teas and one of the best loose leaf tea. Da Hong Pao has been recognized as an outstanding Wuyi rock tea since the late Ming and early Qing dynasties.
The appearance of Da Hong Pao tea leaves is tightly curled, with a fresh green-brown color. It has a unique orchid fragrance that lingers, and the tea liquor is bright orange-yellow with alternating red and green leaves. Da Hong Pao tea is resistant to multiple infusions, retaining its aroma even after seven or eight brews. Higher quality Da Hong Pao can withstand more infusions. There are various types of Da Hong Pao available in the market, with varying qualities. It is recommended to try tea sampler and distinguish by purchasing small quantities of tea to find a high-quality Da Hong Pao that suits your preference.
Modern scientific research, both domestic and international, has confirmed that Da Hong Pao not only shares common benefits with other teas, such as refreshing the mind, relieving fatigue, promoting diuresis, reducing heat, preventing infections, detoxifying, aiding digestion, and promoting weight loss, but it also exhibits specific effects such as anti-cancer properties, lowering blood lipids, anti-aging, and more. Da Hong Pao is not only a healthy choice but also a delicious one, making it a perfect Christmas tea gift or New Year tea gift for family and friends.
Methods for Storing Da Hong Pao
1. Utilizing a Dehydrator
Storing tea in a dehydrator is effective as it maintains a stable temperature and isolates the tea from air, preventing it from becoming damp or oxidized.
2. Using a Thermos Flask for Storage
Clean and prepare a thermos flask, then pour the tea leaves into the flask and seal it tightly with the cap for storage.
3. Opting for Canister Storage
Divide a small quantity of tea leaves into smaller canisters for convenient access, while storing the remaining tea leaves in a larger, sealed canister. It is advisable to avoid using glass jars, ceramic canisters, wooden boxes, or medicinal jars as they may have drawbacks such as light transparency, lack of moisture resistance, and fragility.
Suitable materials for canisters include tin or iron. Tin or iron canisters prevent light penetration and are ideal for this purpose. Additionally, using a double-layered lid is recommended. Before packaging, place a layer of absorbent paper or parchment inside the canister, and seal any gaps in the lid with tape. Furthermore, you can add a desiccant to enhance moisture resistance.
The Fanqing of Da Hong Pao
Tea enthusiasts who frequently enjoy Da Hong Pao may notice a phenomenon known as 'Fanqing' (re-greening). When they first start drinking it, the tea exhibits excellent qualities, but after storing it for some time and revisiting it, they may experience a decline in its condition. The fragrance weakens, becomes more complex, loses clarity, and the taste develops unwanted elements like bitterness, a greenish taste, or acidity. The original flavor and distinctive characteristics of the tea seem diminished. In summary, these symptoms may be attributed to the tea undergoing 'Fanqing' or re-greening.
Loose leaf tea that undergos roasting in their processing, such as Da Hong Pao and Lapsang Souchong, are prone to this phenomenon.
The re-greening of Da Hong Pao occurs when the tea leaves absorb moisture, resulting in a green and astringent taste. There are primarily two reasons for this.
On one hand, the storage environment of Da Hong Pao may be problematic, leading to moisture absorption by the tea leaves.
On the other hand, it is related to the degree of roasting the Da Hong Pao undergoes. Different production processes result in varying levels of roasting for Da Hong Pao. Those with a lighter roast retain a relatively higher moisture content and more active components. In the storage process, the internal moisture of lightly roasted Da Hong Pao slowly seeps to the surface, causing the tea leaves to absorb moisture and undergo re-greening.
During the storage of Da Hong Pao, re-greening is a significant change, but it is not the only one. In reality, there are other changes that can affect the quality of Da Hong Pao. Therefore, proper storage of Da Hong Pao is crucial for maintaining its quality."
How to Rescue "Fanqing" Da Hong Pao?
The 'Fanqing' (re-greening) phenomenon in Da Hong Pao can have varying degrees of impact on its edibility, but there are ways to address it. Currently, the only method for dealing with Da Hong Pao that has undergone 'Fanqing' is to undergo a process called Fubei, or re-roasting. If other loose leaf oolong tea or loose leaf black tea with roasting processes experience the 'Fanqing' phenomenon, they can also be rescued in a similar manner.Re-roasting should be conducted at low temperatures and slowly to primarily remove moisture. Excessive roasting temperatures can lead to another form of transformation in the tea leaves. For those who prefer teas with a higher level of roasting, adjustments can be made to the re-roasting temperature, but this will also affect the degree of roasting. Another term used is Jiahuo, which means adjusting the roasting process by using higher temperatures or extending the roasting time to achieve a more thorough or higher level of roasting.
In summary, when storing Da Hong Pao, special attention should be given to preventing moisture and avoiding exposure to light. Only by doing so can the quality of Da Hong Pao be better preserved."
