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We’ll I just got home from five days in the backcountry and after having the obligatory greasy burger and cold beer, I decided to treat my self to a cup of tea, like I really need a reason to do that though.

I have to admit this is the first da hong pao I’ve had, I’ve had many other wuyi’s but this one is quite fantastic and unique in its wonderful qualities.

I think this is the darkest tea I’ve brewed out of the wuyi region, and while being bold it still retains its delicate subtleties. This tea definitely would not cut it when I’m craving on of the lighter roasted wuyi’s yet when I want something a bit more robust this is the ticket. Sweet, bold, somewhat malty, layered and complex. Yeah I’ll drink this again. looking forward to trying the other da hong pao I got from jerry ma. Thanks again for the samples.

Preparation
185 °F / 85 °C 4 min, 0 sec

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