Prep: (gongfu; yixing pot)
My preference to oolongs tends to lean towards lighter oolongs, although Da Hong Pao is one my favorite teas.
Liquor has a nice honey/brown color. Aroma is reminiscent of hot wort (toasted malts, cereal) and the flavor for that matter is very similar. The malty notes carried through each sip nicely and left my palate with a enjoyable sweet “hui gan”
Preparation
200 °F / 93 °C
0 min, 15 sec
