I think I bought this Da Hong Pao in the spring of 2016 when I was just starting to explore Wuyi oolongs. I steeped about 4 g of leaf in an 85 ml teapot for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds. However, this pot has a slow pour, which tended to add a few unwanted seconds onto the first few steeps.
The first steep has notes of wood, char, black walnuts, and caramel. The underlying sweetness is overpowered by the roast. The second steep is even woodier. This tea is smooth, but less complex than I remember it being.
As the session goes on, it’s clear that wood, char, and caramel are the dominant notes. I get hints of tobacco, cream, and minerals in later infusions, but no fruit or florals.
This tea tastes like a high-end furniture store smells. It’s surprisingly good, but not something I’d drink regularly.
Flavors: Caramel, Char, Cream, Dark Wood, Grain, Mineral, Smooth, Tobacco, Walnut
