# Notes More on the black tea side of things, pretty strong but smooth and creamy. Roast is not too forward. A little sweetness and astringency both increase over time. I wonder if this would be good to cold brew. in the aftertaste. Split D2: Smoky, clean. No real bitterness. Mild astringency. Still behaves quite a bit like a black tea, I think. Sweetness and astringency both increase over time. I wonder Split H2: Cooked fruit sweetness, some smoke. Better balance with the astringency than on D2. # Vendor Copy > In August 2021 we included a tea from my sister's godmother, the Chunzhong Da Hong Pao, in the club. Her teas generally feature a suitable pairing of tea from a good location with an exquisite zuhuo (roasting at a temperature of 120 to 130C, resulting in a characteristic "full roast" profile, usually with a pronounced dried fruit fragrance) roast and an unfortunately high price tag. The transition from medium roast to zuhuo is fairly easy to identify, the higher temperature creates a characteristic dried fruit fragrance on the dry leaves. I found this tea to be fairly versatile and handle a range of brewing conditions.