Hong Yin 2005

Hongyin, literally ‘red mat’, is the name of the tea, the tea plant variety and the processing method. Hongyin is the historic tea from Fenghuang, the precursor to Fenghuang Dancong. The Hongyin tea plant variety, propagated from seed, is regarded as the mother of all Shuixian varieties in Fenghuang and the surrounding area.

Hongyin is processed in a similar way to Sheng Pu’er, making it a classic Heicha; however, it is only drunk after at least 10 years’ ageing, as it tastes far too bitter when fresh. With slight changes to the processing method and influences from Wuyishan, Fenghuang Dancong emerged as an oolong tea at the end of the 17th century.