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Thanks for the thorough explanation! This would explain why the genetic tests didn't match, and the question still remains, should Bei Dou still be considered Da Hong Pao? It may be one of those questions that remains inconclusive...

If the definition of a DHP is dictated by the 6 original plants, then I don't think it should be considered DHP. It is a different cultivar. But then again, purists might further argue that a true DHP is the blend with the same proportions as the 6 mother plants. This obviously can't be created now as there are no clones of plants 3 and 4. It's really all pedantic because as you said in the video, plants 4, 5, and 6 are technically not part of the DHP legend. They're very recent additions. I think part of what makes this complicated is that there are 4 genetically different plants that are all under the same name DHP. In standard plant cultivation, a cultivar is a specific genetic clone (only one!) of a certain plant. As soon as the genes are shuffled through sexual reproduction (including self pollination), it can't be considered the original cultivar anymore. A good example of a "proper" cultivar is the Tie Guan Yin cultivar. All the Tie Guan Yin plants are genetic clones of the original mother plant. The question is why some cultivars become much more popular than others that some people are willing to pay exorbitant amounts of money for a small amount of tea picked from the mother plant...

That's another question that we're really interested in - why can some teas command ridiculous amounts and others have barely any attention at all? Da Hong Pao, Long Jing, certain Pu-Erhs - it's more than just the flavour of the tea combined with "good marketing". How did these teas become so legendary in the first place? What caused them to become so popular in the first place? And why do they continue to be held in such high esteem, especially when there are so many "fakes" in the market.

Glad it was helpful!

Thanks, glad to know you found the video insightful. You said answered most of your questions - have you got any other Da Hong Pao or tea-related questions on your mind?

@@teaangleActually I do have a question that I don't think you touched on in the video. Must commercial da hong pao be grown in the Fujian province to be labeled da hong pao or can it be grown anywhere with sufficient climate and soil as long is it is related to the original/mother trees?

I think it's more to do with the cultivars used rather than where they're grown - i.e. if the Rock Tea cultivars used in a particular blend of Da Hong Pao were to be grown elsewhere, the resultant blend could technically still be considered Da Hong Pao. However, a distinction needs to be made between Da Hong Pao and "Wuyi" Da Hong Pao. There's actually an official list of criteria a Da Hong Pao needs to meet in order to be considered "Wuyi" Da Hong Pao, which includes specific production methods, flavour profile and of course, the cultivars used being grown within the Wuyishan region As we mention in the video, the "Da Hong Pao" name has been tarnished somewhat with lower quality products and in the world of tea, it's come to mean something else now. The term "Wuyi" Da Hong Pao, along with the list of criteria is an attempt to reclaim the name and reputation of this famous tea.

@@teaangle Thank you again. I wish you the best success.

The tea isn't medicine or anything like that so you can enjoy it like any other drink as many times as you like

We do too

If it's a rock oolong cultivar grown in the Wuyishan region, then yes. That being said, some tea producers define Dahongpao as being all Rock oolongs grown in the Wuyishan region. Definitions can get pretty confusing depending on who you're speaking to

Sure

Combination of speaking to suppliers we know, tea scholars and internet research

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Sana may ron sa mercury