Spring Dian Hong

This exquisite black tea, hailing from Mojiang, offers a delightful interplay of subtle sugarcane sweetness and rich malt notes. Its bright appearance promises a dazzling experience with each infusion. It leans sugarcane, malt 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. 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.