Hong Yu | black tea

This black tea is made from white-leaf Dancong, a tea cultivar traditionally used for oolong, and processed using a method inspired by Lapsang Souchong.

The name Hong Yu refers to the clear, ruby-like color of the brewed tea, reminiscent of polished red jade. Even before tasting, the dry leaf and liquor release a naturally rich, sweet aroma that is immediately striking. This sweetness is not added or flavored, but arises from the cultivar and processing, leaving a memorable yet balanced impression.

The tea grows in the forested hills of Wuzhi Mountain, where tea trees are left unpruned and grow freely upward. Their deep root systems and pesticide-free cultivation contribute to aromatic intensity and clarity. Traditionally produced as oolong, Dancong here is transformed into black tea, combining its high fragrance with the softness and sweetness of black tea.

Due to its aromatic nature, overly high brewing temperatures may introduce slight bitterness. For best balance, a slightly lower water temperature is recommended.

Profile: Naturally sweet aroma, floral, gentle fruit, smooth
Cultivar: White-leaf Dancong
Origin: Meizhou, Guangdong, China
Harvest: March 2025
Farmer: Wu Lintao
Elevation: 400 m
Brewing suggestion: 90–95 °C | 5-10 s