DA HONG PAO
Traditional Chinese tea grown in Wu Yi Mountains of Fujian. These dark 70% oxidized tea leaves have a light narcissus aroma, complex roasted taste that's smooth, soothing and delicate to the mind + body. Wake up the tea leaves and discard the first infusion, then steep around 100°C.
Steep 1.5 - 2 tsp around 100°C for 5-8 min.