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Dian Hong
A classic from Yunnan, this sure hits the black tea spot. It has been processed in the traditional (gongfu) manner, invigorating the usual malty character with a roasty edge and a hint of nuttiness. An herbaceous finish rounds off the infusion with a touch of sugarcane, and careful steeping can bring out a welcome creaminess in the texture. It makes for a simple and affordable daily drinker for when you just gotta have a solid black tea.
- ORIGIN: Fengqing, Lincang, Yunnan, China
- MEANING: Yunnan red (dian hong)
- CULTIVAR: Da Ye Zhong
- HARVEST TIME: 25-30 March 2023
- TASTE: Malty, nutty, herbs
IN THE TEAPOT
- Quantity: 6g / 500ml
- Water temperature: 90°C
- Infusion time: 4 min
GONGFU CHA METHOD
- Quantity: 3g / 100ml
- Water temperature: 90°C
- 4 infusions: 30, 30, 45, 60 sec
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.