As describe in its name, this Da Hong Pao is produced according to the old traditional method, and is relatively stronger roasted, which the smoky aroma becomes the first impression of the tea, when the dry tea first hold close to the nose. However, this is just the mask of its real face. When prepared in a correct way, a misterious flowery aroma and a mineral taste will unfold in your palate.

Harvest: 2010 Spring

It comes from the Wuyi Mountain Region, like Da Hong Pao, it belongs to the rock tea family. It is made in its traditional way, which means more roasting is involved. The roasted aroma masked however its beautiful flowery fragrance, therefore the first infusion is recommended to discard or as fertilizer for you flower bed. Oolongs of its traditional style are usually stronger roasted for its more prolonged shelf-life. Behind the its smoky mask, unfolds a nice, creamy and caramelized character in the teacup.

Harvest: 2012 Spring