drank Da Hong Pao by Harney & Sons
1858 tasting notes

Hubby and I had this with our Chinese take out tonight, seeing as I didn’t open any of my new tea. Wink wink nudge nudge.

I don’t know why, but it was especially good tonight. The dry leaf was rich and chocolatey in aroma, my favorite kind of Da Hong Pao. The aroma was so much like the tea the owner of the restaurant gave me that his family had sent to him from China. When I had asked him what kind it was, he said, “I don’t know. Expensive. Very expensive.” Well, it tasted expensive, and so does this one.

I had decided that next I would try Old Fir Da Hong Pao but can it really get better than this?

Has anyone tried the aged cakes of DHP? How does it compare?

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I am a music teacher and homeschooling mom who started drinking loose leaf tea about five years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.

My avatar is a mole in a teacup! Long story…

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North Carolina

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