A first-flush Dian Hong picked from wild old tea trees in FengQing, Yunnan — one bud and one leaf, made with traditional black tea craftsmanship and finished with sun-drying. The cup is thick and sweet with orchid and wildflower fragrance, and the finish stays with you long after you swallow.
Tea Profile
At a glance: 2026 · Black tea (Dian Hong) · FengQing, Yunnan · Loose leaf · A+++++ grade · First flush, one bud and one leaf
- Dry leaf: tightly twisted, intact strips with prominent tender buds — the red-tipped ones are the youngest buds; dark, glossy, and richly floral to the nose.
- Aroma: strong orchid and wildflower fragrance; the aroma sits steady and deep in the liquor.
- Liquor: golden and bright, like amber.
- Taste: sweet and smooth on entry, with a calm, restrained wild sweetness; thick-bodied with a jelly-like, gelatinous texture.
- Finish: wildflower fragrance lingers in the mouth after swallowing, with a pronounced, pleasant throat feel.
- Stamina: brews to around 10 steeps; holds its flavor and body past 5 steeps without thinning, and still carries sweetness beyond 10.
Brewing Guide
- Use a 120 ml gaiwan and freshly boiled water.
- Warm the gaiwan first — it helps wake up the aroma.
- Add 3–5 g of leaf (about 5 g for a 120 ml gaiwan).
- Pour in a slow circle so the leaves are evenly soaked.
- Steep about 5 seconds, then pour out. Adjust to taste from there.
Storage
Keep in a ventilated, dry place away from light, moisture, strong odors, and contaminants.
A Note on Appearance
Loose leaf. The dry strips are tightly rolled and intact — dark with an oily sheen, studded with red-tipped tender buds. After brewing, the leaves open supple and whole, bright in color.
