Fengqing Dianhong, Jin Jun Mei & Lapsang Souchong Black Tea Trio — 260g Wuyi & Yunnan Loose Leaf Set

This black tea trio brings together three of China's most revered red teas: Fengqing Dianhong (滇红) from Yunnan, Jin Jun Mei (金骏眉) from the Wuyi Mountains, and Lapsang Souchong (正山小种) from Tongmu Guan in Fujian. Each is a fully oxidized Camellia sinensis leaf, carefully processed to preserve its distinctive character. Dianhong is prized for its golden buds and honeyed sweetness, Jin Jun Mei for its delicate, floral elegance, and Lapsang Souchong for its deep, pine-smoked warmth. Together they offer a complete journey through China's black tea heritage, suited for daily brewing at home.

Key Selling Points

• Three classic Chinese black teas in one 260g set
• Fengqing Dianhong, Jin Jun Mei, and Tongmu Guan Lapsang Souchong
• First-grade loose leaf tea from Fujian and Yunnan
• Rich, smooth, and aromatic traditional red tea character
• Ideal for daily brewing, gifting, and tea exploration

Quality & Sensory

The Dianhong presents golden-tipped leaves that brew into a bright amber-red liquor with a sweet, malty aroma and a smooth, honeyed finish. Jin Jun Mei offers slender, dark-golden buds yielding a luminous red infusion with delicate floral and cocoa notes. Lapsang Souchong from Tongmu Guan shows dark, twisted leaves with a distinctive pine-smoke fragrance, producing a deep, robust cup with lingering warmth. Each tea is clean, well-sorted, and free of foreign matter, reflecting careful processing and storage.

Technical Specifications

Usage Scenarios

• Daily home brewing
• Tea tasting and comparison
• Gifting for tea lovers
• Afternoon tea gatherings
• Office and workplace tea breaks

Traditional Uses

In Chinese tea culture, these three red teas are enjoyed as daily beverages and served during meals to aid digestion and warm the body. Dianhong is often taken plain or with a touch of milk and honey, while Jin Jun Mei is savored for its refined aroma during quiet moments. Lapsang Souchong, with its smoky character, is traditionally brewed strong and shared in cooler months. All three are commonly prepared in gaiwan or teapot, with water just off the boil, and can be resteeped several times.

FAQ Q&A