Thanks for the sample, nannuoshan! I think this is my first Da Hong Pao, although I’ve had roasted oolongs before. The dry leaf includes medium sized leaves that are dark, wide, and twisted. It smells like twigs, maybe some charcoal, and burnt popcorn (in a good way!)
The tea liquor is a pretty peach color, smooth, lightly viscous, and tastes like a roasted oolong with a hint of peach. The roasted flavor glides over the top, but it’s not too strong. In the second infusion, there’s a really nice juicy texture coming through. Mmmm! The third infusion is similar to the second and the subtle peach notes in the aroma are very pleasing. I followed the recommended gong fu steeping parameters for the first 3 infusions, but continued infusing it a few more times. In later steepings, I noticed that nice touch of mint that I sometimes taste in roasted oolongs. Overall, this is a warming and comforting tea, good for a cold winter night.
Pics of the leaf and liquor: