Heavy Roast Da Hong Pao (Big Red Robe)

This aged Da Hong Pao presents a captivating complexity, with deep notes of dark stone fruit and caramelized sugars. The heavy roast imparts a profound minerality and warmth, leading to a long, satisf. It leans roasted, mineral and fruity.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Fujian, China. This batch is from the 2014 harvest. The leaves got a heavy roast after picking.