EN
Meng Song Shai Hong is a Yunnan black tea from the Dian Hong family with one key difference: it is finished by sun drying (shai hong). This method gives it a special flavor, somewhat different from familiar black teas.
The raw material is young spring shoots, leaves and buds from the 2025 harvest, taken from young trees in the Mengsong area. The tea was made on a small family farm.
Characteristics
- Type: black tea (hong cha), shai hong
- Region: Mengsong area, Yunnan
- Harvest: spring 2025
- Leaf: plenty of downy buds and fleshy leaves, tightly twisted into strands
- Special feature: final sun drying
Aroma and Taste
Dry leaf: soft, tender and delicate, with the recognizable profile of shai hong teas.
Infusion: rich, multifaceted and harmonious; honeyed and spicy, with nuances of fruit, berries, almond and flowers. The taste is juicy and clean, with pronounced sweetness and a delicate bitterness.
Why You'll Love It
An ideal companion for unhurried tea sessions. Its light, airy aroma and balanced taste will interest anyone who wants to try a black tea with an unusual drying method.
How to Brew
Gongfu brewing (porous clay or thick-walled porcelain):
- 3–4 g of tea per 100 ml of water
- water at 90–95 °C
- short infusions of 5–15 s, then add 5–10 s each time
- the flavor holds through 6–7 infusions
Western-style brewing (porcelain or glass teapot):
- 6–8 g of tea per 1 l of water
- water at 90–95 °C; warm the teapot with boiling water and cover with the lid
- steep for 3–4 min and pour into cups
Storage
Store in a tightly closed container in a dry place free of foreign odors, away from light.