A lovely aged Da Hong Pao from Wu Yi Mountains in Fujian. This has been lightly roasted three times over the course of more than a decade and then stored in a good clean condition. The result is a complex tea with powerful cha qi.
The early brews have a strong vanilla and roasted currant aroma. The taste has some roast, some vanilla and mineral rock sweetness. In the later infusions the roasted taste fades more and the fruit, mineral sweetness and velvety smoothness takes center stage. The tea goes 10+ infusions and remains complex and interesting.
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