EN
Hong Cha Ya Bao is a black tea made from tender buds picked before they have opened. The name can be translated as "black tea bud." According to the description, the raw material is buds from pu-erh trees, so the tea combines the softness of black tea with the richness typical of large-leaf raw material.
The buds are covered with fine down, and after processing the leaf takes on its characteristic red shade. In the cup this tea is full and bright but not heavy, so it is easy to drink both in the daytime and in the evening.
Characteristics
- Type: black tea (hong cha)
- Ingredients: buds from pu-erh trees, 100% tea leaf
- Country: China
- Form: loose leaf tea, sold by weight
- Flavor: fruity, with berry notes
- Serving: gongfu brewing; can be enjoyed with honey or lemon
Aroma and Taste
Dry leaf. A fine, refined scent with light floral shades.
Infusion. A bright, rich taste with fruity tones; you can pick out red currant and cherry.
Aftertaste. Soft and slightly sweet, with a berry hint.
Why You'll Love It
- the buds make an infusion that is delicate and rich at the same time;
- works well for gongfu brewing and for a morning cup;
- pairs with desserts, fruit and nuts;
- you can add honey or a slice of lemon if you like.
How to Brew
Gongfu brewing (gaiwan or small teapot):
- leaf: 6 g per 100–120 ml;
- water: 85–90 °C;
- first infusion: 10–15 s, then add a few seconds each time.
Western-style brewing (teapot or heat-resistant mug):
- leaf: 3 g per 200 ml;
- water: 85–90 °C;
- time: 3–4 min.
Either a regular teapot or a gaiwan will work. If the water is too hot, the infusion can turn harsh, so do not use boiling water.
Storage
Store the tea in tightly closed packaging in a dry, cool place, away from direct light and foreign odors.