سوبريم دا هونغ باو

Steeped this for about 20 seconds and the caramel sweetness hit right away, with that stone fruit coming through on the finish. The leaves are so clean and uniform you can tell they were picked carefully, and the roast stays rich without ever turning bitter. It's become my afternoon go-to, plain and

The roast level is spot-on—dark enough for that bold, caramel depth, but the stone fruit note still comes through clean on the finish. I brewed it gongfu style and got five steeps without it fading, which surprised me for a hand-picked leaf. Exactly the kind of complexity I wanted in a daily oolong.

Each sip starts with that rich caramel sweetness and settles into something almost fruity, like biting into a ripe plum. The roast is deep but never harsh, and the leaves keep giving flavor through several steepings.