Picked in early April from mature tea bushes in Fengqing, this Yunnan black tea follows a style first developed in 1958. It’s made from small leaf-and-bud sets, sun-withered and traditionally processed in small batches.
The result is a balanced, full-bodied tea with depth and structure. A rich amber liquor with a clear malty backbone, lifted by subtle florals and a lingering, bittersweet finish. Crafted from original Fengqing varietals, this tea shows the classic character of Dian Hong at its best — textured, aromatic, and satisfying over multiple steeps.
Tastes like Malt Sugar, Red Grape Skin, Dried Rose(Top); Toasted Grain, Rye Crust, Sweet Tobacco (Base);
Brewing 5g tea / 100ml water / 90–95°C Steep for 30–45 sec. Re-steep several times. Adjust to taste.
In the cup Red tea offers a more direct kind of energy. Without the higher amino acid content of white tea, the lift feels stronger and more defined.
Classic 58 is warming and steady rather than bright or delicate.
Best in the morning, or when you want something substantial in the cup.
