Da Hong Pao is one of China’s ten famous teas, an elite highly fermented oolong from the northern slopes of the Wuyi Mountains. Its unique flavor with notes of dried fruit, caramel, and spices is formed through hours of traditional charcoal roasting. The tea sold today comes from bushes propagated from the revered ‘mother’ plants, which are no longer used for commercial harvesting.
A deep, oily, cognac-colored infusion delivers an enveloping taste with notes of prune, chocolate, caramel, and woodsmoke, followed by a long, sweet, and mineral aftertaste.
