Da Hong Pao is a famous blended tea and this cuvée is a master class. A mix of three cultivars - Rou Gui, Jin Mudan and Rui Xiang - each bringing its own distinctive character to the final cup. After harvest, the leaves are rested before being roasted over lychee wood in three sessions to bring out further complexity. The teas are then tasted to determine the exact ratios of the blend, resulting in a rich and balanced cup with notes of sweet woods and amber complemented by floral orchid aromas and a hint of peach.