One of the usual Da Hong Pao blend combinations used in Wu Yi – Qi Lan, Rou Gui, Bei Dou.
Qi Lan (1x 10 hour roast) and the more roasted Rou Gui (3×8 hours) create the aromatic component in the blend and the more heavily roasted Bei Dou (3 x 8 hours) creates the body of this blend and its aftertaste.
Aroma: Intense, attractive with notes of candied almonds, orange peel, raspberries, cinnamon, gingerbread spice and biscuits
Taste: full, attractive, baked with dominant notes of gingerbread spice, allspice, raspberries, orange peel
Harvest time: May 2022
Region: Wu Yi, Fujian
Weight: 25 g