EN
Hong Si Qiu, or "Red Silk Ball", is a traditional black tea from Yunnan. It belongs to the category of tied teas: young buds and leaves are carefully tied with thread at the base, and during brewing the ball slowly opens into a flower.
The tea was picked and made in spring 2025 in Fengqing County, Lincang. It is a friendly tea that is not at all fussy to brew, and it will appeal to lovers of delicate, light black teas.
Characteristics
- Type: black tea (hong cha), tied
- Region: Fengqing County, Lincang, Yunnan province
- Harvest: spring 2025
- Raw material: young buds and leaves tied with thread into a ball
- Flavor: chocolate and nut, sweet, buttery
Aroma and Taste
Dry leaf: a medium-sized ball of brownish color with golden-red flecks of buds; the aroma is soft, slightly sweet, chocolate and floral.
Liquor: bright, clear, amber-reddish. The bouquet has chocolate, nuts, wood, baked goods, honey, and light fruity and floral shades. The flavor is thick, viscous and sweet, building as you drink.
Aftertaste: long, light and slightly sweet, with a barely noticeable tang.
Why You'll Love It
Gently invigorating and slightly warming, it helps settle the mood and ease tiredness. It invites a cozy, unhurried tea time, and in glassware the ball opens beautifully into a flower.
How to Brew
- Gongfu brewing: clay teaware for black teas, porcelain or glass, water at 95 °C, one ball per 90–110 ml. Infusions of 20–40 s, adding 10–20 s each time. The tea keeps its flavor for 7–9 infusions.
- Western-style brewing (teapot): one ball per 200–250 ml of water at 90–95 °C, steep for 3–5 min.
Storage
Store in a tightly closed container in a dry place, away from light and foreign odors.