Spring Dian Hong

This exquisite Dian Hong offers a warm, bright infusion with prominent notes of sweet honey and ripe fruit. A subtle peppery undertone adds an intriguing complexity, enhancing its rich body and classi. It leans honey, fruity and sweet.

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 Feng Qing #100 (Assamica x Da Bai Hao) cultivar. This batch is from the Spring harvest.

Starts at $6.00 from Yunnan Sourcing, or about $0.14/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Compare black prices across vendors on Teadar.