Dian Hong

This unique pressed black tea offers a delightful exploration of deep chocolate flavors, inviting further complexity as it ages. Crafted from a Puer varietal, it boasts a smooth, substantial body with. It leans chocolate, rich and smooth.

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 from the Puer varietal cultivar. This batch is from the 2016 harvest.

Starts at $8.70 from white2tea, or about $0.29/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.74 per session. Compare black prices across vendors on Teadar.