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?