Spring Global Hongcha

This early spring Fujian black tea, crafted using the Dian Hong method, offers a comforting, malty base with hints of sweet potato and cocoa. Delicate floral notes intertwine, leading to a smooth, inv. It leans malty, sweet and floral.

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 Fujian, China from the Meizhan cultivar. This batch is from the Spring 2024 harvest.

Starts at $1.99 from King Tea Mall, or about $0.08/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.48 per session. Explore more black teas on Teadar.