I mixed up our Heavily Roasted Da Hong Pao with Yunnan Black at 2:1 ratio, quickly rinsed the leaves then let them brew for 45 seconds. At first sipping, the familiar aroma of heavily roasted Da Hong Pao was prominent - toasty with osmanthus aroma dancing at back of the throat. The taste was soft, mellow, and sweet. The heavy rock mouth feeling of Da Hong Pao was balanced out by the softness and smoothness of Yunnna Black. What a pleasant surprise!