Dian Hong Bi Luo, A, 2025

A red tea from Yunnan province, crafted into beautiful, tightly curled shapes from tea "flushes"—consisting of a bud and the first leaf. This tea is perfect for those who enjoy a strong, full-bodied brew with a vibrant flavor profile that remains sophisticated rather than overly sweet or "confectionery-like."

The dense, dark-brown, snail-like curls—accented by golden buds—exude aromas of rye bread and spices when warmed by one’s breath. As the tea is steeped, notes of tobacco, dried fruit, wood, and berries emerge, accompanied by a pleasant astringency.

The liquor is rich and clear, with a deep red-orange hue. The taste is subtly sweet, reminiscent of wheat, berries, and bread, with distinct undertones of chocolate and caramel. When brewed strongly, a pronounced, textured astringency develops, which then transitions into sweet, floral-honey notes.

This tea provides a warming, invigorating effect; it restores energy and lifts the spirits. Because it can easily lean toward astringency, it requires a bit of care during the brewing process. An excellent choice for cold winter days.

How to brew

Steaming

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

Infuse for 3-4 minutes