Chinese Name: Dian Hong

Profile

Leaf:	Golden buds and leaves
Infusion:	Thick, honey brown liquor
Aroma:	Bold, sweet and a touch pungent
Taste:	Soft, honey smooth with a slight smoked astringency

Harvest Season:	Spring 2007
Origin:	Feng Qing, Yunnan Province
Processing Method:	Baked
Leaf Form:	Buds and leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

This third grade Dian Hong is a slightly bolder, spicier version of our second grade Dian Hong. It offers many of the familiar notes found in traditional Western black teas but also presents some of the smoother, sweeter and more mellow textures found in Yunnan black teas. Comprised of small to medium sized buds and leaves, this Yunnan Black offers not only a soft, smooth honey brown liquor but also a slight smoked astringency. The combination offers a wide panorama of flavors best drank alone but certainly well accompanied by a bit of milk and sugar.

 

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:	30 seconds first and second brew; increase by one 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 brew while gradually increasing infusion times by one minute for each consecutive brew.