As Da Hong Pao goes, this one is quite lovely. Lovely rich honey-amber cup which ignites the air with a surprising berry fruitiness mixed with coco powder. Autumn leaves, caramel and roasted winter squash strike the full bodied palate with a striking, yet classic, sweetness which closes delicately with a wisp of semi-sweet coco powder and honey. Very pleasant tannins, which gently pull at your palate as you savor the very long finish. I was able to get 4 steeps out of this, you may be able to stretch that to 5-6 if you play around with water temp and steeping time. I will be ordering more of this!

195 °F / 90 °C 1 min, 15 sec 3 g 4 OZ / 118 ML

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A Food and Beverage professional for over 15 years in Chicago Illinois and professional musician. Studying tea, along with wine, beer, spirits and food has been a lifetime passion.
Aside from my service profession I am a private music teacher and music director for multiple music ensembles including The Chicago Zither Orchestra.
Pastimes include composing instrumental music, collecting and listening to historical and rare classical music recordings, gourmet cooking and enjoying the sport of baseball.

Tea: I am really into a wide variety of teas. I tend to avoid flavored teas but will try herbal teas. If I had to list favorites I am a fan of Japanese shaded green teas, Darjeeling 1st flushes, Assam 2nd flushes, Pu-erh (sheng and shou), Oolongs and delicate refined whites. I really do not have a favorite tea, just as I do not have a favorite food, wine, artist or composer… as there are just far too many enjoyable variables and differences that can be “my favorite” depending on the context.

Feel free to private message me about whatever.


Chicago, Illinois



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