Spring Dian Hong

This full-bodied black tea from the Menghai area offers a robust and sweet character. It unfurls with rich chocolatey undertones and a pronounced malty sweetness, complemented by aromatic hints of dar. It leans sweet, chocolatey 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 Spring 2020 harvest.