Da Hong Pao "Gao Huo" High Roast Oolong

A Wuyi cliff oolong tea, heated for a long time over charcoal (high fire Gao Huo). The dark, twisted leaves produce a cognac-amber infusion. The powerful aroma is dominated by notes of smoke, roasted nuts, rye crust, and dark chocolate. The flavor is dense and mineral, with dried cherry, woody tones, and a spicy, sweet finish. Temperature: 95–100°C Ware: Yixing clay, thick-walled ceramic Tip: The highest possible water temperature and heated thick-walled clay will fully reveal the deep cliff character and chocolate-cherry sweetness.