Wuyi Da Hong Pao

First steep opened up with that roasted, almost cocoa-dark note before the mineral taste even showed up. By the third cup the sweetness came through and it never turned bitter on me.

The mineral, rocky finish is what sold me — it lingers a good while after each sip. I did three steeps from the same leaves and the flavor held up better than I expected.

The first steep hit me with that signature roasted warmth from the Wuyi Mountains, and the brew held its character through several infusions without turning bitter. It’s got that deep, earthy finish that lingers nicely, perfect for a slow afternoon.