Meng Ku 2006 gushu 500g

Da Hong Pao (Big Red Robe) - one of the best rock teas  (yancha) straight from the cradle of all oolongs - Wu Yi Shan. Teas grow on the region's numerous rocky cliffs, which, thanks to the local climate and stony soil, acquire special features that are later deepened by traditional processing.

Due to its unique properties and taste, Da Hong Pao is often referred to as the 'King of Teas'. The color of the leaves is dark brown, often with a charcoal luster. The taste is balanced, the aroma is strong but still soft and pleasant and aftertaste long and sweet.

Rarity authentic tea from the main maternal cliff with a straight pattern leaf. A great gift for connoisseurs - the real 'King of Teas'.

Processed according to traditional methods completely by hand, dried in a charcoal oven. The dry leaves are relatively small, the same size, the color is green-black, the surface is as shiny as coal.

The tea soup is clear, bright with a deep orange. The aroma and penetration of the tea soup will make you feel as if you have tasted your first cup. The taste is deep and sweet. After brewing a few times, the tea leaves become bigger and greener, and you can see the rich fluff and feel silky. After the fifth or sixth brew, fruity and faint orchid tones appear in the taste and aroma. Long aftertaste, honey floral fragrance.

Qi Lan "Rare Orchid"-one of the few newer oolong teas from Wuyi Mountain.

The larger leaves are usually scattered and exude a sweet floral fragrance. The dark yellow tea soup has a strong, sweet floral aroma, ripe fruit aroma to honey aroma.

Orchids full of orchid fragrance, with strong aroma and aftertaste.