Red tea Sheng Hong, AA, 2016

Red tea made using the Sheng Pu Erh method. This unique tea from the Yunnan province combines the properties of two teas: the raw materials are sun-dried, which gives them a vibrant, mellow texture and allows them to mature beautifully over the years, like classic Sheng Pu Erh.

The aroma of this dry tea is sweet and confectionery-like. Notes of dried fruit, butter cookies with berry jam, and vanilla cream rolls are noticeable. When heated, notes of prunes, dates, and homemade berry pie are added.

The infusion is clear, transparent, and honey-amber in color. The taste also features notes of dried fruit, berry pastries, and vanilla. As the tea steeps, it acquires the crispness of Sheng tea, revealing notes of caramelized pear and apple peel. The finish is warm, creamy, with a hint of bitterness typical of red teas.

This tea relaxes, warms, and induces a contemplative state.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 6 g per 120-140 ml of water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1.5-2 g per 250 ml of water

Infuse for 3-4 minutes