Flavour
This classic Wuyi rock tea opens with warm roasted notes and hints of dark chocolate. The aroma unfolds into sweet white floral tones at the center, finishing with dried fruit and smooth woody undertones.
The liquor is a bright amber-orange, reflecting the depth of high-fire processing. On the palate, the tea is full-bodied and velvety, with a creamy chocolate richness at first sip. As the session progresses, a vibrant sweetness rises, and the aroma expands in the mouth with bright, floral lift. A refreshing clarity builds in the throat, while the lingering aroma on the empty cup carries the structured minerality of Wuyi’s rocky terroir.
Balanced and expressive, this Da Hong Pao captures both the warmth of charcoal roasting and the clarity of high-mountain florals.
Brewing Recommendation
Single Cup
Use 3 grams of tea with approximately 300ml of water at 100°C. This gives a tea-to-water ratio of 1:100. Steep according to personal preference, adjust strength by modifying steeping time or leaf quantity.