Organic Black Tea

The term "Gong Fu" refers to the time and skill required to produce unbroken black tea. While its history is short compared to other black teas (it was invented in 1938), it is becoming very popular for its rich, full bodied flavor and sweet aroma. Full and beautifully shaped, the large leaves of Dian Hong Gong Fu brew to a bright red cup color and a flavor strong enough to take milk or sugar but nuanced enough to be appreciated on it own.

Tea Origin: Yunnan Province, China
Harvest Time: April-May

Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: ¾ Tbs of tea leaves
Water: boiling filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for multiple infusions.  Add a little more time for each subsequent infusion.