Chinese Name: Hai Lang Dian Hong

Profile

Leaf:	Uniform one bud, one leaf pairs
Infusion:	Bright, transparent, ruby red liquor
Aroma:	Deep, robust, full-bodied malt
Taste:	Balanced sweet malt and slightly pungent

Harvest Season:	Spring 2006
Origin:	Feng Qing, Yunnan Province
Processing Method:	Baked
Leaf Form:	One bud, one leaf
Organic Cert:	N/A

Description of Tea

A sweet, fragrant, full bodied Yunnan Gold comprised almost entirely of exquisitely manicured single bud and single leaf pairs. This spring picked tea was processed with an attention to detail rarely found among other Yunnan Golds. The pairing of leaves and buds creates for a well balanced flavor spectrum between sweet and deep malted flavors and slightly pungent, stimulating high notes. This is a rare, high grade, limited production Yunnan Gold black tea.

 

Preferred Method:	Gaiwan 200ml
Acceptable Method:	Yixing Teapot 200ml
If You Must:	Teapot
Quantity of Tea:	5-7 grams
Water Temp:	212°F, 100°C
Infusion Time:	1minute first and second brew; increase by 1 minute each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212°F ( 100° C) rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  We suggest 5-7 grams of tea per 200 ml of water.   However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  As such we suggest starting with shorter infusion times of up to one minute for the first and second brews while gradually increasing infusion times by one minute for each consecutive brew.