Bing Dao Niu Er Hong Cha, AAA, 2025

A distinctive tea from the renowned Bindao region of Yunnan Province. This region is known for its unique microclimate and ancient tea trees, which give the tea its vibrant character and deep, multi-layered flavor.

Nu Er Hong ("Red Maiden") tea is made from unopened buds and adjacent leaves. Unlike Dian Hong, this tea is more delicate and delicate, with a distinctive flavor and aroma.

The dry leaf is very tender and brittle, with numerous buds covered in soft hairs. The leaf aroma is warm, bready and dried fruity, with notes of menthol freshness, bread crust, dried apricots, and flowers. When warmed, a honey-gingerbread sweet note emerges with a subtle bitterness of medicinal herbs.

The infusion is rich, amber-ruby in color, with the aroma of rye baked goods. The flavor is caramel-almond, with notes of dried fruit, Ceylon cinnamon, and mandarin. It's smooth, harmonious, and rich. There's a pleasant balance of sour and sweet, as well as a light, fading resinous bitterness from the tea buds. The aftertaste is lingering, bittersweet, and astringent.

The tea invigorates gently and evenly, creating a feeling of warmth and calm energy.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 85-90°С
• Ratio of dry tea leaves: 6-7 g per 100 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 85-90°С
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes