Da Hong Pao Brew Calculator
Calculate optimal brewing parameters for Da Hong Pao oolong tea including tea amount, water temperature, and steeping times for Gongfu and Western styles.
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Tool description
The Da Hong Pao Brew Calculator helps tea enthusiasts brew the perfect cup of Da Hong Pao (大红袍), one of the most famous Chinese oolong teas. This tool calculates optimal brewing parameters including tea-to-water ratio, water temperature, and steeping times for both traditional Gongfu and Western brewing methods.
Features
- Multiple Brewing Methods: Choose between traditional Gongfu style (multiple short infusions) or Western style (fewer, longer infusions)
- Quality Grades: Adjust parameters for standard, premium, or competition-grade tea leaves
- Unit Flexibility: Work with milliliters or fluid ounces for vessel size
- Temperature Conversion: Automatic conversion between Celsius and Fahrenheit
- Comprehensive Results: Get tea amount, water amount, temperature, and timing for all infusions
- Brewing Guidance: Receive detailed notes on rinsing and subsequent infusion timing
Use Cases
- Tea Ceremony Preparation: Calculate precise measurements for traditional Gongfu tea ceremonies
- Daily Tea Brewing: Get quick Western-style brewing parameters for everyday enjoyment
- Tea Tasting Events: Adjust parameters based on tea quality for professional tastings
- Learning Tool: Understand the differences between brewing methods and quality grades
- Recipe Scaling: Adapt brewing parameters for different vessel sizes
What is Da Hong Pao?
Da Hong Pao (大红袍) or "Big Red Robe" is a prestigious oolong tea from the Wuyi Mountains in Fujian Province, China. It's one of the most expensive and sought-after teas in the world, known for its complex flavor profile featuring notes of roasted minerals, orchid, and a long-lasting sweet aftertaste. The tea is heavily oxidized and roasted, making it darker than most oolongs.
Brewing Methods Explained
Gongfu Style (功夫茶):
- Uses a high tea-to-water ratio (1:12 to 1:18)
- Multiple short infusions (10-25 seconds)
- Can be infused 8-12 times
- Brings out complex flavor nuances with each infusion
- Typically uses a small gaiwan or Yixing teapot
Western Style:
- Uses a lower tea-to-water ratio (1:40 to 1:50)
- Fewer, longer infusions (3-6 minutes)
- Can be infused 2-4 times
- More convenient for daily brewing
- Uses larger teapots or mugs
Quality Grades
- Standard: Everyday drinking quality, more forgiving brewing parameters
- Premium: High-quality leaves requiring more attention to temperature and timing
- Competition Grade: Top-tier leaves used in competitions, requiring precise control for optimal results