Lincang Dian Hong Cake

Dian Hong, a classic black tea from South China's Yunnan province pressed into 250g cakes. The tea leaves were hand-picked from old, century-old tea trees growing at an altitude of 1750 metres around the remote Mei Zi Qing village in Lincang.Dark brown, fully oxidised leaves with high content of golden fluffy tips with a pleasant, intense sweet fruity aroma. A dark, chestnut brown infusion of smooth, creamy delicate yet full-bodied flavours with hints of prune and sweet wood.

How to brew Lincang Dian Hong Tea

Use 5 grams of tea leaves for 0.5 litre of boiling water, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: 5 g tea leaves per 150 ml of boiling water, infuse for 10 seconds and in the following infusions, you steep the leaves for 10, 20, and 30 seconds, respectively.