Nutty and rich with notes of hazelnuts, sweet woods and amber. This complex base is complemented by floral aromas and a hint of peach.

Da Hong Pao is a famous blended tea and this cuvée is a master class. A mix of four cultivars - Rougui Shuixian, Jin Mu Dan, Meizhan, and Chun Lan - each cultivar brings its own unique element to the final cup. After harvest, the leaves are rested before being roasted over lychee wood in three sessions to bring out further complexity. Finally they are tasted to determine the exact ratios of the blend.