Sai Hong (曬紅, sun-dried red) Chinese black tea from 200-300 old tea trees. During the sun drying method, the hot sunshine closed the outside of the leaves, while the enzymes and microorganisms are still active inside, thus the maturing has continued constantly. After the harvest in 2015, they stored the pressed tea cakes, and as a result of the 7 years of maturing the flavors rounded and softened. Nice tobacco and dried-fruit notes were added to the cocoa and caramel-like world of taste. It brought us big calmness and sharp focus at the same time. Could be a nice choice for difficult and serious conversations or even for a breezy spring morning.
Steamed gaiwan: a lot of tobacco with a hint of dried fruit
Tastes, feelings: tobacco, biscuit, and toast, then some cocoa and delicate caramel notes. Dried fruits, plum, and old cognac oak barrel. “It’s like my pipe holder at home.” The nice heating effect is sensible after the first few sips, tranquil and deep tea with the power of the old trees.
Quantity: 5-6 grams per 350ml
Water temperature: 95ºC. From fresh, cold spring water or filtered water
Brewing time: 6-8-10…seconds