Tea Steeping Guide
About Tea: How It's Made
ABOUT NORBU TEA COMPANY, LLC
Handmade Dian Hong - Yunnan Black Tea - Spring, 2016
Weight: 50g (1.76 oz)
These exquisite, near-perfect whole leaf and bud sets have been hand-picked, carefully hand-processed, and finally rolled by hand into their distinctive needle shape. When infused, this tea produces a reddish-amber cup with a bold but refined malty sweetness, hints of caramel, fine leather and cocoa, a touch of peppery spice, and a pleasing astringency in the finish.
Dian Hong translates literally as ‘Yunnan Red.’ Dian is another name for Yunnan Province, named for the Bronze Age Dian Kingdom that was later incorporated into the Han Empire. In China, what we refer to as ‘black’ tea is called ‘red’ tea since the infused liquor is a reddish brown color.
Feng Qing county is the home of black tea production in Yunnan province. Until the early 1940's when the Feng Qing tea factory was set up in this area to produce black tea for export to Western markets, most tea production in Yunnan was either green tea for local consumption or Pu-Erh, a huge percentage of of which was produced for sale in Guangdong/Hong Kong.
Leaf: ±2½-3 g (best to weigh because of leaf size/shape; approx 3 tsp) per cup
Water: 212°F (boiling)
Time: 3-4 Min
Use approximately 7 grams (best to weigh this one) of leaf in a 150 ml gaiwan, water just off the boil (212°F), and a series of short steepings. Start with about 20 seconds for the first steep, and gradually increase the steeping time over a series of up to about 6 infusions.
Please adjust the amount of leaf, steeping time, and/or water temperature according to your taste.
Origin: Feng Qing County, Yunnan Province, China
Harvest: Spring, 2016
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