“A classic fruity Da Hong Pao with some nice complexity. Nose; very strong fruit, lychee, raspberry, tulse, toasted nori, plumeria, citrus, ginger, galangal, slight herbal note. Palate; plum, blood...” Read full tasting note
“When I tried it last six months ago, it was lighter and more floral, a soprano Wuyi: predominantly high notes. Now, a lower register is developing, with floral just a suggestion rather than...” Read full tasting note
“Ah, Da Hong Pao, the big daddy of all cliff tea. This being a blend will certainly not taste like anything I’ve had before, and the mystery continues. Deep, sultry, but not overly forceful as some...” Read full tasting note
Blending Dahongpao (all the material are from 2015)
Baking level: Up-Medium (baked 4 times)
Feature: A tea good in the energy, strong essence, and balanced in aroma and soup.
For blending this Dahongpao (DHP), in Wuyi we also call it commerical dahongapo, we can choose the material to do the blending according to our clients requests. Of course blending is the complementary and integration of different varieties of tea, it is not just simply a mixture. It is not easy to find the same taste of dahongpao from different factories, this is the exact charm of dahongpao.
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