“There are reasons why Da Hong Pao is considered to be the best of the Wuyi rock teas (aroma, flavor, spice, feel, and so forth) so I was skeptical about futzing with it — like say, compressing it...” Read full tasting note
The tightly twisted leaves of Da hong pao are greenish brown in color. The orange tea liquid come with strong floral fragrance. Even after nine infusions, the floral fragrance like sweet-scented osmanthus still remain. After tasting, the fragrance will last in your mouth for long time.
The leaves are pressed into cakes so that they could be preserved in good condition just like pu-erh. The leaves are large, complete, and dark in color. The roast comes through first in the aroma, with a gentle, warm charcoal note which is followed by a pointed touch of flowers.
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