Ah, Da Hong Pao, the big daddy of all cliff tea. This being a blend will certainly not taste like anything I’ve had before, and the mystery continues. Deep, sultry, but not overly forceful as some I’ve tried. A faint sweetness in the back of the throat and some red stone fruit flavors too. Baked 4 times which for me is on the lower side, but they must’ve been watching this like hawks because the amount of roast in the mouth feels like 6-8. Leaf structure held up nicely after 10 steeps, the minerality hits just perfectly at steep 4 along the lateral tongue. A blend for all seasons, cause I love me some DHP.
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Just read this after I also posted a review! It’s interesting that you and I both noticed less punch, but I wouldn’t say this is weak in flavor or complexity, and it seems you found the same. I thought it was an unusual tea.
I do agree, lighter. Yet that seems to be the trend these days for the Western market at least. I’m not sure that is the case here or just the way they make this blend. #tanluwils a fellow Steepster has been in correspondence with the company maybe he can shed some light on the matter.
I’ll have to reach out, thanks!
Just read this after I also posted a review! It’s interesting that you and I both noticed less punch, but I wouldn’t say this is weak in flavor or complexity, and it seems you found the same. I thought it was an unusual tea.
I do agree, lighter. Yet that seems to be the trend these days for the Western market at least. I’m not sure that is the case here or just the way they make this blend. #tanluwils a fellow Steepster has been in correspondence with the company maybe he can shed some light on the matter.
I’ll have to reach out, thanks!