One of the many treasures I brought back from the most recent trip to China, this tea is rich and savory. Not as bold as its less-tippy cousins, this hong cha has a lightness of body and character that would normally have me thinking of a white silver needle. It’s not surprising, really, since the leaves are all buds. All the delicious cacao and savory spices are there in the aroma and taste, though, to remind you that you’re drinking a Dian Hong. A perfect combination of body and lightness for a summer evening.
Preparation
200 °F / 93 °C
0 min, 30 sec
