Original Da Hong Pao oolong, made of Bei Dou and Qi Dan varieties tea shoots harvested late autumn 2016 by master-technologist Yun Long (Cloud Dragon). During manufacturing the tea leaves were exposed to strong fermentation and baked on charcoal (high heat).
Dry leaf: twisted flagella, large, dark brown color. The aroma is intense and warm with roasted bread and spicy nuances. The liquor is transparent, chestnut color.
The brewed tea has rich, complex flavor with hints of wood resins, creamy caramel, dried fruits and biscuits. The aroma is intense, warm, fruity-spicy. The taste is soft, firm, juicy, slightly astringent, sweet, with a light berry acidity, transforming into refreshing, lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6-7 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 8-9 times.
Amazing ceremonial Yancha with rich, roasted flavor and deep warming, relaxing impact.
