C. sinensis var. qidan & other wuyi cultivars; Tea Master Liu Guoying, Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; Spring, 2016, slightly open buds with 2-3 leaves, charcoal roasted, traditional tea roasting process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

Infusion: 5g in 150ml for 20sec.@100deg. C

The dry leaves are dark brown and twisted, with a smoke, and chocolate aroma. The wet leaves darken to a greenish black colour and exude a strong, smokey, spicy aroma with a hint of dark stone fruit.

The tea liquor is a vibrant brown colour with a tint of red, and has a subtle, slighty peppery, spicy, and solvent-like scent.
It is syrupy, &viscous, with a mild minty tingle, in the mouth with a slightly tart/sour, and astringent finish, leaving a drying sensation on the tongue. It tastes earthy, mineralish, and smokey, coupled with vague cinnamon hints, and a lingering, subtle, dark, floral accent in the finish.

Opinion: It is interesting to note that this tea was a first release of an experimental variation on a traditional tea roasting process, using a blend of cultivars developed by the Wuyishan Yanshang Tea Research Institute, in Wuyishan, by Tea Master Liu Guoying. For more in-depth explanation of the tea making process, the “Seven Cups” website has a nice writeup. https://sevencups.com/shop/da-hong-pao-big-red-robe/

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