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Classic 58 — Spring 2024
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.
Size:
35g
How to brew
Our favourite way to brew tea. Use a gaiwan or small teapot and steep the leaves for around 30-60 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.
