What is blended Dahongpao?
Pure Dahongpao comes from the asexual propagation of cuttings from the mother Tree, processed separately. Blended Dahongpao is a commercial product different from pure Dahongpao, created to meet market demand for Dahongpao by blending different varieties from Wuyi Mountain in certain proportions. It has distinct quality characteristics that differ from its blending ingredients.
The Origin of Blended Dahongpao
The blending of Dahongpao has ancient roots. The six mother trees growing above the Nine Dragon Gullies are not of a single variety but come from different lineages, with differing leaf shapes and budding periods, as well as different picking times. During the harvest period, they are picked in two to three batches, then refined and roasted together to produce the final product known as “Mother Tree Dahongpao.”
In 1985, technology personnel at the Wuyi Mountain Tea Research Institute blended “Dahongpao” using high-quality Wuyi rock teas like Rougui and Shuixian along with pure Dahongpao. The resulting tea had excellent aroma, liquor color, and taste, with a strong rock tea character, quickly gaining consumer approval. With advances in technology and increased innovation, various high-quality blends of Dahongpao have emerged according to market demand, and blended Dahongpao has become an important manifestation of the marketization of Dahongpao.
The Basis and Reasons for Blending
Wuyi Mountain has thirty-six peaks and ninety-nine cliffs, with tea growing on each cliff. There are thousands of tea tree varieties in Wuyi Mountain, including larger yields from Shuixian, Rougui, Huang Guan Yin, Jin Guan Yin, Dangui, Qilan, etc. Different named strains from the same field have different quality characteristics, providing the basis for tea blending.
Correct evaluation of Dahongpao tea is the prerequisite for blending Dahongpao. During evaluation, teas are divided into different grades (based on classifications such as top grade, first grade, second grade, etc., with each company having its own quality grading system). Based on differences in aroma, taste, shape, and other factors, different teas are categorized. Teas of similar grades and categories are blended together. If there is an error in the evaluation, the blended tea may experience a decrease in quality, potentially causing losses for the company.
Several Common Blending Methods
Fresh Leaf Blending
Due to the differing physical and physiological characteristics of different tea varieties, mixed tea gardens with various unsorted varieties cannot separate the different types of tea leaves, so they are processed together. This is called fresh leaf blending. “Wild teas” available on the market are often the result of this process. However, blending fresh leaves poses technical difficulties, so it is rarely used.
Semi-finished Tea Blending
Semi-finished tea refers to Dahongpao tea that has undergone withering, green making, fixation, rolling, Drying, and sorting but has not been roasted. Semi-finished tea blending involves combining semi-finished teas of different varieties in certain proportions before undergoing a refining and roasting process to create a Dahongpao with special aroma, taste, and other characteristics. Roasting during refinement enhances the aroma and taste of the tea, stabilizing its quality. Using the same blending ingredients but different blending ratios can result in variations in aroma, taste, and other characteristics. Different blending ingredients can produce even more diverse results when blended together.
Finished Tea Blending
Finished tea refers to Dahongpao tea that has been roasted and has relatively stable quality. Finished tea blending involves combining finished teas of different ingredients in certain proportions to create a Dahongpao with special aroma, taste, and other characteristics.
There are many varieties of Wuyi rock tea, all of which can be used as blending ingredients. Combining different types of Wuyi rock tea can integrate the quality advantages of each ingredient, for example, Wuyi Shuixian has a gentle and lingering aroma, like orchid fragrance, with a mellow taste and ample flavor; Wuyi Rougui has a high and stimulating aroma, like Cinnamon, with a rich taste, slightly bitter at first but with a quick return of sweetness. By using Shuixian and Rougui as base teas and blending them with pure Dahongpao (or other high-quality teas), a blended Dahongpao with a pure, harmonious, and intense aroma, a mellow taste, and a quick return of sweetness can be created.