Dian Hong

This 2012 sun-dried black tea offers a smooth, rich character with deep malty notes and a comforting sweetness. Expect hints of dark fruit and a gentle earthiness from the old trees, culminating in a . It leans malty, sweet and fruity.

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 2012 harvest.

Starts at $1.99 from King Tea Mall, or about $0.07/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.42 per session. Explore more black teas on Teadar.