Heavy Roast Da Hong Pao (Big Red Robe)

This high-roasted Da Hong Pao offers a profound experience with its deeply caramelized and mineral notes. Expect a rich body punctuated by hints of stone fruit and a lingering sweet finish, characteri. 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 from the Dahongpao (tea) cultivar. The leaves got a heavy roast after picking.