Sun-drying this Yunnan tea results in complex flavor notes of honey, peach, and forest, and a full-bodied, yet smooth finish.

Tea Type or Tisane | Flavors: black | honey, peach, tree bark, wild forest 

Tea Tips: The complex flavors of this tea are best enjoyed using Eastern brewing directions, allowing for multiple steeps. 

Ingredients: China, Nannuo Mountain, Xishuangbanna, Yunnan Province black tea: 100%

How to Steep: Eastern: 1 gram per 20 ml water, 185-190 F; give a quick rinse, then begin with a 15-second steep; increase by 15 seconds with each infusion. Western: 2 gram per 6-8 oz. water, 185-190 F, 3 minutes

Fun Fact #1: With leaves of the dayezhong ("big leaf type") variety and grown at 1800 meters in a deep-forested area, this tea is finished using sun-drying. The uv light of the sun enhances the flavors, creating a complex yet smooth taste which is unlike most other black teas.

Fun Fact #2: In China, this type of tea is known as Dianhong, which means "Yunnan red". The Chinese refer to this tea type as hongcha, or "red tea". The color is based on the liquor of the brewed tea, whereas in the West we traditionally call it "black" based on the color of the processed leaves before brewing.

Similar Teas:  Nepal Gold Tips, Morning Moment, Dajinzhen Honey Forest Black, Texas Peach, Abricot Noir