Golden Buddha Da Hong Pao (Jin Fo) is a refined Wuyi oolong created through blending several high-aroma rock tea cultivars to produce its characteristic rich fragrance profile.
The leaves are harvested from rocky garden zones within the protected Wuyishan Scenic Area and processed through traditional multi-stage Yancha techniques: sun-withering, shaking and resting cycles, oxidation, fixation, rolling, roasting, and charcoal finishing.
The dry leaf is tightly rolled, dark and glossy, with a sweet and toasty fragrance.
The liquor is clear orange-red. The aroma shows layers of ripe fruit, honeyed sweetness, and mineral notes. The taste is thick, deep, and silky, with a prominent fruity-honey fragrance in the water aroma and a long, soft aftertaste.
