There aren't any tasting notes for this tea yet.
This dahongpao was produced in the year 2000, and subsequently aged 15 years in Wuyishan. During the aging process the tea has been periodically roasted. This tea exposes the core flavors of Wuyi yancha. Early infusions are best kept short and will quickly darken. Later the rate will level out and sustain for quite some time. The roast is not to strong, and is well balanced against the flavors of an aged yancha.
This tea is good for special occasions or when you are feeling down. Additionally this tea can be used to better understand other Wuyi teas since the aging process transforms the flavors.
Roast: charcoal
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