Autumn Dian Hong

This aged black tea from Jingmai presents a refined bouquet. Its initial acidity has mellowed over two years, giving way to a balanced profile with lingering sweetness and captivating complexity, maki. It leans sweet, complex and aromatic.

Water around 90–100 °C (195–212 °F). In a mug, steep 3–5 min. For gongfu, use 5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. Full boil is fine for most blacks. Don't overthink it.

Grown in Yunnan, China. This batch is from the Autumn 2019 harvest.