Sichuan Hongmei

Black tea from the Chinese province of Sichuan is produced exclusively from golden downy tips harvested from the ancient tea cultivar "Laochuan." Hongmei means "red eyebrows." The beautifully processed, regularly rolled and fully oxidized leaves consist only of hairy top leaves. Full-bodied, beautifully balanced, creamy smooth, honey-sweet taste full of cocoa beans, nuts, baked bread and heavier floral tones.

How to brew Sichuan Hongmei

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. 

Harvest: Summer 2025
Region: Sichuan
Cultivar: Laochan