“I find this DHP much less interesting than the 4 year older one. None of its qualities really caught my attention, maybe with the exception of the bubbly texture. It still has some charcoal aroma,...” Read full tasting note
“An earthy, vibrant oolong with musty undertones. Delicious.” Read full tasting note
“Heavily fired aromas of charcoal, scorched almonds and peat. Underneath the brawn, there is plummy fruit and vanilla. Intense and punchy. Salted plums, minerals, strong charred notes and roasted...” Read full tasting note
“Just killed my bag of this that I bought quite a while ago from YS as my first Wuyi oolong. I’m able to appreciate it a little bit more than when I first tasted it. Nice roasty notes, especially...” Read full tasting note
This is a Da Hong Pao varietal grown in the Wu Yi Mountains (Fujian Province) and harvested in May 2010. It was kept in large clay jars and then roasted each year to dry it out. The result is a darkish roasted tea with a red-orange tea soup and strong sweet aroma. With further storage the roasted taste will fade (it was re-roasted in April 2015) and be replaced with textured sweetness and aged taste.
An enjoyable Da Hong Pao that’s easy to drink and curative to headaches and stomach ills (so Fujianese say).
Harvest: May 2010
Area: Wu Yi Mountains (Fujian)
Company description not available.