Heavily roasted DaHongPao for rarely experienced me.

DaHongPao belongs to WuYi YanCha also called Cliff Tea or Rock Tea.
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Dry tea leaf:
Heavily Roasted.
Dark color with some reddish appearance. 
Charcoal like flavor from dry tea leaf.
Floral mixed with caramel aroma. 

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Tea liquid:
At first 1-3 infusions, the color is brownish yellow color, then it turns to golden color from then on. 

Caramel like sweetness can be felt at the first sipping.
Mellower than lightly or medium roasted tea, also less irritation to stomach.
Viscous.
Mouth feelings varies along with infusions.
Soothing mind feeling. 

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Brewed tea leaf:
Greenish color appears more apparent during the end of session.
*Toad skin seems like on every leaf especially these with greenish color. Toad skin hears like unpleasant as description right now, but definitely it is always used to describe these tea leaves roasted better and well approves the skill and ability of the tea master who processes tea.
No bad quality tea leaf. 

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Brewing method:
4g tea leaf.
70ml GaiWan (full capacity of 120ml)
97 Celsius degrees to boiling water. 

P.S Enjoyable and I am becoming understanding why someones like heavily roasted WuYi YanCha.