This is a Da Hong Pao varietal grown in the Wu Yi Mountains (Fujian Province) and harvested in May 2010. It was kept in large clay jars and then roasted each year to dry it out. The result is a darkish roasted tea with a red-orange tea soup and strong sweet aroma. With further storage the roasted taste will fade (it was re-roasted in April 2015) and be replaced with textured sweetness and aged taste.
An enjoyable Da Hong Pao that's easy to drink and curative to headaches and stomach ills (so Fujianese say).
Harvest: May 2010
Area: Wu Yi Mountains (Fujian)