Wuyi Da Hong Pao Recipe
Make Wuyi Da Hong Pao Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea
Method
Brewing Method
- 1
Measure and Warm
Preheat your teapot (or gaiwan) by rinsing with hot water. Weigh 6 g of Wuyi Da Hong Pao leaves and place them in the warmed vessel to prepare for brewing.
- 2
Rinse and Wake
Pour 20 ml of hot water (95–100°C) over the leaves to rinse and wake them. Swirl briefly, then discard the rinse water to awaken the aroma.
- 3
First Infusion
Add 250 ml of near-boiling water (95–100°C) over the rinsed leaves. Steep for about 3 minutes, then pour carefully into a cup to share. The tea should develop a rich amber color and a fragrant, roasted aroma.
- 4
Second Infusion
For subsequent infusions, reuse the same leaves with fresh hot water (95–100°C). Steep for 2–4 minutes per infusion, adjusting steep time to taste. Da Hong Pao can yield several pleasant infusions; extend or shorten times to suit your preference.