A blend of cliff oolongs, Zhou Gui and Shui Xian, from the spring harvest of 2023. Why a blend? Because there are only about 6 "mother bushes" of Da Hong Pao and they haven’t been touched for a long time — it’s a tribute to history. There’s no deception here, back in the 2000s, the Chinese authorities allowed any Wuyi tea to be called Da Hong Pao to saturate the market and avoid creating their own legends — the lore of the "Big Red Robe" is still relevant.
Flavor profile: rye cinnamon bun, tobacco, berries, macadamia, vanilla, raisins, floral, and woody notes. The roasting is middle, and the tea doesn’t veer into charcoal or "smokiness." In the aftertaste, there’s sweetness and spicy motifs; it doesn’t get bitter, I checked. It’s consumed just right: 8 grams endured a liter of boiling water, and even towards the end, the flavor didn’t fade.
In terms of the state — it’s a versatile tea. It gently calms in the evening, delicately invigorates during the day, an excellent choice for friendly gatherings!