Once again, this Spring we visited William and Yubai, our dear friends in Jingmai who have been producing our Puerh for the last 7 years. William loves to experiment, so after a long day of puerh making we decided to make a pair of very special red teas. I won’t go into specific details about the unusual production procedure we played with. The raw material, however, is the same in both cases, fresh earty spring harvest from the natural tea gardens, where agro-chemicals are not used and trees are roughly 50 years old. These are large-leaf varietal tea trees that are traditionally used for making Puerh. 1 bud and 3 leaves were picked for this Dian Hong tea that has unmistakable sun-dried red tea fragrance but Puerh tea mouth feeling. You’ll find it very interesting to compare this tea with our Jingmai Red Dry-Roasted Hong Cha.
Origin: Jingmai, Yunnan, China
Harvest:: April, 2018
Color of liquor: dark reddish-orange
Aroma: malty, fruity, raisins
Flavor: full, intense, fruity, sun-dried, pleasant astringency
Temperature: 95º c
Steeping Time: 1min; 80sec; 1,5min; 2,5min…