Hong Ta Dian Hong Red Pagoda, AA, 2025

Red tea in a convenient "Chinese pagoda" format is tied buds of Yunnan Dian Hong tea. The weight of one "pagoda" is about 3-4 grams — optimal for brewing.

Appearance

The raw materials for tea are collected and prepared in Fengqing County, Lincang County. For production, buds and upper leaves are used, which are rolled into pyramids, tied with a thread and dried. After the final drying, the thread is removed.

Taste and aroma

The aroma of the dry leaf is warm, woody-chocolate, dried fruit, with subtle honey notes. Warmed tea smells brightly of butter bread and pastries. The infusion is transparent, golden-red in color, with the aroma of honey, flowers, spices and dried fruits. The taste is balanced, rounded, with spicy chocolate-honey notes and a slight astringency. The aftertaste is long, velvety, with a pleasant sweetness and refreshing sourness.

Effect

A pleasant, unobtrusive tea for daily tea drinking. It gently tones, relieves fatigue and stress well, and increases efficiency.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 1 pagoda per 100-120 ml water

Brew in short infusions of 10-20 seconds, gradually increasing the time by 10-15 seconds.
The flavor remains consistent over 8-9 infusions.

Infusion method