Da Hong Pao is the most famous oolong from the Wu mountains of Fujian. It received the status of imperial tea under the Yuan Dynasty (1271-1368), and has since been considered one of the most popular highly fermented oolongs. 
 Fermented raw materials are subjected to the procedure "Hong Pei" - drying with baking. Due to this processing, tea can be stored for many years, becoming only better over time. 
 By the strength of taste and aroma, this oolong is unparalleled. In the aroma of dry tea leaves, noble woody notes are combined with spicy shades. In warmed-up gaiwani, hazelnut flavor is added. 
 
 Taste 
 The color of the infusion is light nutty, the aroma is sweet and spicy. Caramel and light astringency are felt in the taste of this tea, through which sour-sweet fruity notes emerge.