Sometimes it's difficult to be objective when it comes to things like tea, but I can state with a feeling of absolute certainty that this is our best Da Hong Pao.
Grown at 650 meters in the rocky soil of the Zheng Yan area of Wuyishan and then undergoing roasting and annealing periods lasting several months, this is everything Da Hong Pao should be. A strong charcoal roasted character with pronounced minerality gives way over successive steeps into smooth and clear floral notes. Tea liquor is medium-thick and a vibrant orange-red.
Harvested in April 2019, released in September 2019 after roasting and annealing.