Richer Wuyi rock style: deep mineral backbone, roasted cocoa, and honeyed chestnut. The roasted character is pronounced yet balanced by a long, sweet finish. A classic Wuyi experience good for focused tasting and multiple, unhurried infusions. Loose leaf, and made for gongfu brewing: many short infusions rather than one long one.
In Chinese this is written 大红袍乌龙茶1号 and pronounced dà hóng páo wū lóng chá 1 hào.
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