Gongfu Black
Using processing techniques that originated in Fujian, this Yunnan black tea brings a boatload of flavor and aroma to the cup.  It builds off the expected flavor of a Dian Hong and soars to new heights.  Candied yam lurks around the edges, with the main attraction being rose and honey.  Unlike some gongfu hongchas, there is depth and body to this tea.  It is very forgiving when being steeped and has an amazingly smooth finish.  Buy this tea and get to drinking!
Origin: Danjia Zhai, Cangyuan County, Lincang Prefecture, Yunnan Province, China
Cultivar: Da Ye
Brewing Suggestions: This tea can be thoroughly enjoyed in a western style teapot or in a gongfu style.
 We recommend using spring or filtered water.  Heat to 195F/90C. Use 2.5g / 2 tsp of tea for 12 oz of water. Steep 5-7 minutes.
 For gongfu style, we recommend using a porcelain gaiwan, or a semi porous clay pot.  Heat water to 195F.  Fill your vessel up from a third to half way (1g of tea per 1 oz).  Steep first for 15 seconds, adding 5-10 seconds on following steeps.