Why does Dahongpao smell a bit burnt? What does Dahongpao smell like?

The most outstanding quality of Da Hong Pao is its rich orchid fragrance, which is high and lasting, and has a distinct "rock charm". It is a type of Wuyi rock tea and is known as the "king of tea". Da Hong Pao tea has a long history and was even listed as a tribute in ancient times. Why does Da Hong Pao have a bit of a burnt smell? Encyclopedia Knowledge Network will help you answer your questions!

Contents of this article

1. What does Da Hong Pao taste like?

2. Why does Dahongpao smell a bit burnt?

3. Where is Da Hong Pao produced?

What does Da Hong Pao taste like?

The appearance and taste characteristics of Dahongpao are: the tea leaves are strong and even, with a fresh green-brown color. After brewing, the tea soup is deep orange-yellow, clear and bright; the leaf bottom is soft and bright, the leaf edge is scarlet, and the leaf heart is light green with yellow; it has the sweetness of black tea and the fragrance of green tea; the tea is mild and not cold, and it will not spoil if stored for a long time. The triangular three-dimensional tea bag will have a clearer fragrance and a mellower taste over time.

As long as "Da Hong Pao" has, the quality characteristics of the light fragrance type and the strong fragrance type are: the appearance is tight, the color is green and brown, the soup is bright orange and yellow after brewing, the leaves are red and green, and the typical leaves have the beauty of green leaves with red edges. The most outstanding quality of Da Hong Pao is the rich fragrance of orchids, the fragrance is high and lasting, and the "rock rhyme" is obvious. Da Hong Pao is very resistant to brewing, and it still has fragrance after brewing seven or eight times.

Why does Da Hong Pao smell a bit burnt?

1. If you say that Dahongpao smells burnt, then it is basically not Dahongpao. They are definitely trying to trick you.

2. Even if it is rock tea, it is a bad rock tea. Many junk teas pretend to be rock tea, especially badly roasted ones, foreign mountain tea, and continental tea. Many of them say they are Da Hong Pao, but in fact the cost is only 50-60. I don't even want to put that in boiled tea eggs.

3. Roasting tea is also very important for the production of rock tea. It stands to reason that litchi charcoal should be used for roasting rock tea. As for the so-called burnt taste you mentioned, I am very worried that it is simply low-quality charcoal. It makes me feel a little scared just thinking about it.

Where is Da Hong Pao produced?

Da Hong Pao is produced in Wuyi Mountain, Fujian Province. It is a type of Wuyi rock tea and is known as the "king of tea". Da Hong Pao tea has a long history and was even listed as a tribute in ancient times.

Da Hong Pao, produced in Wuyi Mountain, Fujian, is an oolong tea with excellent quality. It is a famous special tea in China. Its appearance is tight and the color is green-brown and fresh. After brewing, the soup color is bright orange-yellow, and the leaves are red and green. The most outstanding quality is the rich fragrance of orchids, which is high and lasting, and the "rock charm" is obvious. In addition to the health functions of refreshing and thinking, eliminating fatigue, promoting fluid and diuresis, relieving fever and preventing heatstroke, sterilizing and anti-inflammatory, detoxifying and preventing diseases, digesting food and removing greasiness, and losing weight and bodybuilding like ordinary tea, it also has special effects such as preventing cancer, lowering blood lipids, and anti-aging. Da Hong Pao is very resistant to brewing, and it still has fragrance after brewing seven or eight times. To taste "Da Hong Pao" tea, you must follow the procedure of "Gongfu Tea" in a small pot and a small cup to taste it slowly, so that you can really taste the Zen tea charm of the top rock tea. Focus on liveliness, sweetness, clarity, and fragrance.