Hong Ta «Red Pagoda» — 2025

A Hand-Tied Yunnan Red Tea from Fengqing Hong Ta (红塔), or “Red Pagoda,” is a distinctive Yunnan Red Tea (Dian Hong) traditionally shaped by hand into an elegant miniature pagoda. Harvested in Spring 2025, this tea comes from Fengqing County, Lincang, Yunnan, one of the historic regions associated with the production of Dian Hong. The tea gardens are located at approximately 1,700 metres above sea level, where the high-altitude environment contributes to the tea’s aromatic and expressive character. The tea is crafted from tender upper buds and leaves. During production, the leaves are carefully gathered and tied together by hand to create their characteristic pagoda shape. After the final drying fixes the structure, the thread is removed, leaving a beautiful individually shaped portion of tea ready for brewing. Appearance and tasting notes Each portion forms a compact, medium-sized pagoda composed of warm golden-orange buds and deep brown leaves. The dry tea has a soft and comforting fragrance with woody and chocolate notes, complemented by delicate hints of honey. Once brewed, the leaves gradually open and the infusion develops a clear, rich reddish-brown colour. The aromatic profile is silky, expressive, and full, combining chocolate and honey with notes of fresh flowers, warm spices, and dried fruit. The fragrance is warm, dense, and naturally sweet, with a pronounced floral-honey character. The liquor is full-bodied, balanced, and persistent, with gentle astringency adding structure without overwhelming its natural sweetness. Its character gradually evolves throughout the tea session, revealing different nuances with each infusion. The finish is long and velvety, leaving a pleasant sweetness accompanied by subtle, refreshing acidity. Character and Experience Hong Ta is a wonderfully approachable everyday Chinese Red Tea, suitable for different moments and moods. Its warm and aromatic character makes it particularly enjoyable during autumn and winter. It gently energizes, helps restore focus after fatigue, and creates a calm yet collected state — equally suitable for productive work, creative thinking, or a relaxed tea session. Hong Ta develops gradually rather than revealing everything in the first infusion. Its aroma, sweetness, body, and subtle spice evolve from brew to brew while maintaining impressive intensity. The unusual pagoda shape also makes this tea particularly beautiful to brew in transparent glass teaware, where the tied leaves can be watched slowly opening and unfolding in the water. How to brew Gongfu Style • Porcelain gaiwan, glass teaware, or clay teapot suitable for Red Tea • Water temperature: 95°C (203°F) • Tea-to-water ratio: 1 pagoda per 90–120 ml • Begin with short infusions of approximately 10–20 seconds • Gradually increase each subsequent infusion by approximately 10–15 seconds • Enjoy approximately 8–9 infusions, with the tea maintaining its flavor and aromatic intensity remarkably well. Glass Brewing Hong Ta is especially interesting when brewed in transparent glass teaware. • Place one pagoda into the teapot • Use water at approximately 95°C (203°F) • Allow the leaves to gradually absorb water and naturally unfold • Avoid stirring or manually separating the leaves • Watch the structure slowly open as the tea develops its aroma, colour, and flavor. Origin • Tea: Hong Ta (红塔) • English Name: Red Pagoda • Type: Chinese Red Tea (Dian Hong) • Origin: Fengqing County, Lincang, Yunnan Province, China • Altitude: Approximately 1,700 m • Harvest: Spring 2025 • Leaf Grade: Young upper buds and leaves • Shape: Individually hand-tied pagoda • Profile: Chocolate • Honey • Flowers • Spices • Dried Fruit • Processing: Traditionally oxidized, hand-tied and dried Yunnan Red Tea