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.
