Spring Global Hongcha

This smooth Wu Yi black tea offers a delightful journey of sweet mushroom and distinct dried fruit notes. Its unique character, born from a Tie Guan Yin and Huang Jin Gui hybrid, makes for a truly enj. It leans sweet, fruity and earthy.

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 Huangguanyin cultivar. This batch is from the Spring harvest.

Starts at $9.50 from Yunnan Sourcing, or about $0.13/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.78 per session. Compare black prices across vendors on Teadar.