Speaking of compressed Da Hong Pao, we cannot fail to mention Master Chen Dehua (1941-2020), known as the father of Da Hong Pao. Master Chen was the director of Wuyi Tea Institute, who established an experimental tea garden with 165 varietals in 1982, he was also the one who invented individual packaging for Yancha in 1985, etc., all of which promoted the popularization of Yancha. He came up with the idea of developing compressed Da Hong Pao when he was attending the annual meeting of China Tea Science Society in Kunming in 1994, as many tea categories have compressed products. After several trials and attempts, the first production finally was achieved in 1997. With this tea, we pay tribute to Mr. Chen Dehua. 
 
This tea is produced by the same factory as our 2020 Prize-winning Da Hong Pao and 2019 Da Hong Pao, with harvest from the Zhengyan zone. After the first few steps of standard Yancha production, the material is softened by steaming at high temperature to compress into brick, and then toasted long time, which provides the typical flavors of high toasted Yancha. It is tasty, intense, with a thick and smooth texture, bringing some mineral and fruity notes, and a long-lasting sweetness. It is ideal for daily drinking and is also easy to take on trips.
 
2008 Da Hong Pao Tea Brick is available on our website. It is the same tea produced in the same factory, make a comparison to see how it has transformed after 14 years of aging.