A fundamentally different breed of Yunnan red tea. Where standard Dian Hong is oven-dried to lock in sweetness, Shai Hong is sun-dried like puer maocha, giving it aging potential and a wilder, more complex character that evolves over years.
Tasting Notes
What do you taste?
Origin
Various Yunnan (Lincang, Menghai, Pu'er), China
Plant
Land
1,200-2,000m
Craft
Spring / Autumn harvest. Full oxidation, sun-dried (not oven-dried), retaining enzymatic activity for aging.
Brewing
GongfuAdd 5s each steep · 6-8 steeps
Timed for this tea
From the tea table
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