Shai Hong, or sun-dried "black tea", is produced using a unique method compared to other "black teas". It is dried in the sun to stop fermentation. This makes it ideal for long-term storage and results in a more flavorful tea with time.
Despite being referred to as "black tea" by English speakers due to its color of dry leaves, it is known as "red tea" by the Chinese, highlighting the color of the brewed tea. This difference in terminology showcases the distinct views on tea between the East and the West.
Appearance: cake shape compressed tea
Diameter: 4" (10 cm)
Net weight: 3.5 oz (100g)
Origin: Yunnan Province Ingredients: black tea
Production year: 2024
Storage: keep in a dry, well-ventilated area at normal room temperature, away from both direct sunlight and strong odors.
Brewing
Traditional Method Teapot/Gaiwan: Clay or porcelain teapot. Water Temperature: 90-95°C (194-203°F). Brewing Time: 15-30 seconds. Steps: - Warm the teapot/gaiwan.
- Break off a small piece of tea from the cake. Utilizing tea pickcan simplify the process. - Rinse the tea leaves with a quick infusion.
- Brew and pour into cups.
Modern Method
Teapot or Mug with Infuser: Any teapot. Water Temperature: 95°C (203°F). Brewing Time: 3-5 minutes. Steps:
- Break off a small piece of tea from the cake. Utilizing tea pickcan simplify the process.
- Steep the tea leaves. - Enjoy the rich flavor.
Adjust the amount of dry leaves and steeping time to your personal preference.
A slight funkiness that barely effected the overall taste of the tea, strong and delicious
S
Samuel H.
Aroma of the Sun Shai Hong Black Tea Cake
Has a slight amount of ‘funkiness’ to it, but overall is rather enjoyable.
V
Victoria N.C.
Aroma of the Sun Shai Hong Black Tea Cake
Smells like delicious black tea. Such a light aroma. Have not tried it as i want the flavors to develop for a few more years. Pretty mini tea cake, packaging is intact and beautiful
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Shai Hong, or sun-dried "black tea", is produced using a unique method compared to other "black teas". It is dried in the sun to stop fermentation. This makes it ideal for long-term storage and results in a more flavorful tea with time.
Despite being referred to as "black tea" by English speakers due to its color of dry leaves, it is known as "red tea" by the Chinese, highlighting the color of the brewed tea. This difference in terminology showcases the distinct views on tea between the East and the West.
Appearance: cake shape compressed tea
Diameter: 4" (10 cm)
Net weight: 3.5 oz (100g)
Origin: Yunnan Province Ingredients: black tea
Production year: 2024
Storage: keep in a dry, well-ventilated area at normal room temperature, away from both direct sunlight and strong odors.
Brewing
Traditional Method Teapot/Gaiwan: Clay or porcelain teapot. Water Temperature: 90-95°C (194-203°F). Brewing Time: 15-30 seconds. Steps: - Warm the teapot/gaiwan.
- Break off a small piece of tea from the cake. Utilizing tea pickcan simplify the process. - Rinse the tea leaves with a quick infusion.
- Brew and pour into cups.
Modern Method
Teapot or Mug with Infuser: Any teapot. Water Temperature: 95°C (203°F). Brewing Time: 3-5 minutes. Steps:
- Break off a small piece of tea from the cake. Utilizing tea pickcan simplify the process.
- Steep the tea leaves. - Enjoy the rich flavor.
Adjust the amount of dry leaves and steeping time to your personal preference.
