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According to the way your produce your own Da Hong Pao, the original infusions can be pungent and you can averagely adstringent – superimposed having notes out of cig, charcoal, and you may whiskey. So it would depend each other to the oxidation top and roasting done in producing the newest beverage as well as the temperatures and date chosen to help you brew the new beverage. Later infusions would be lighter inside color, diminishing slower of amber to help you a weak red.