I love the fact that certain cultures use various teas to signify the coming of seasons. For example, Da Hong Pao is often used in tandem with the coming of Fal—just as the weather is starting to turn chilly. This tea will definitely warm you up on a cool Autumn morning.
We heated the water to just below the boiling point and allowed the tea to steep for 10 seconds, adding five seconds for each re-brew. The aroma was very potent and reminded me of flowers or wood. I didn’t actually care for the initial taste, I think because of the woodiness. The aftertaste, however, I found to be quite pleasant. The tea left a subtle salty-sweetness on the back of the throat that stayed for several minutes after drinking.
Flavors: Flowers, Salty, Smoke, Sweet, Wood
