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Da Hong Pao varietal picked and processed during last week of September. This autumn Da Hong Pao has been oxidized about 40-50%, giving it a somewhat green/brown leaf and light floral/sweet taste and aroma. A highly enjoyable Da Hong Pao that fills the mouth and senses with pleasure.
Qing Xiang Aroma Da Hong Pao of Wu Yi Mountains * Autumn 2014
Da Hong Pao varietal picked and processed during last week of September. This autumn Da Hong Pao has a light/medium level of oxdixation, giving it a somewhat green/brown leaf and light floral/sweet taste and aroma. A highly enjoyable Da Hong Pao that fills the mouth and senses with pleasure.
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