Da Ye Hong Cha

A unique black tea from a small-scale producer, the sinuous, twisted leaves have been harvested from bushes grown from Yunnan seed in Guangdong. While recognizable as a Chinese black tea by its characteristic maltiness, the infusion refreshes with herbal notes of mint and hay, contributing to a balanced flavor reminiscent of browning sugar or crème caramel during lighter steeps. For the experimentalists: try placing a single leaf or two in a cup and steeping for ten minutes—the sweeter, buttery flavor will come to the fore; leaving it until cool makes for an excellent summertime quaff.
  • ORIGIN:  Tianhu Scenic Area, Wenquan, Conghua, Guangzhou, Guangdong, China
  • MEANING:  Big leaf red tea (da ye hong cha)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  21 April 2023
  • TASTE:  Malt, caramel, fresh herbs


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 3–4 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 45, 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.