This tea smells really good, in fact I will go out on a limb and say this is the sweetest Da Hong Pao I have ever sniffed! There are strong notes of rich cocoa, hovering between dark and milk chocolate, toss in the notes of baking biscuits, moderate notes of slightly fruity pipe tobacco and autumn leaves, and finish off with a blend of char and myrrh. This finish reminds me of the charcoal incense burner and resins I used to use a lifetime ago (ok, it was only 15 years ago, so half of a lifetime!)

Yep, this is the sweetest Da Hong Pao I have ever had, there is a dance of honey, milk chocolate, cocoa butter creaminess, and flowers on my tongue at the beginning. That lasts until the midtaste, at the end of the midtaste, but before the finish, a very distinct orchid note for lack of better word blooms in my mouth before moving right along to a robust finish of char and wet rock. The aftertaste is a blend of loam and myrrh, this first steep was a powerhouse of sweetness and those familiar rock notes.

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