Mengsong Shai Hong, AA, 2025

Red tea produced in Yunnan Province, sun-dried. This method significantly distinguishes this tea from the traditional Yunnan Dian Hong teas.

Appearance

The fleshy leaves and buds are twisted into dense, golden-brown strands. The aroma of this dry tea is delicate and mellow. As it warms, notes of oak barrel, wood, and dried wild herbs emerge.

Taste and aroma

The infusion is a rich amber-red color with a balsamic aroma, hints of camphor and spices, and a subtle menthol undertone. The flavor is rich, deep, balanced, floral and honeyed, with notes of almond, berries, and a subtle, noble bitterness. The finish is lingering, slightly rough, and warming.

Effect

This tea is perfect for a leisurely morning. Warms, embraces, improves mood, and provides a boost of gentle energy.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°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.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes