2026 Fengqing Honey Pagoda Dian Hong

A hand-tied Fengqing Dian Hong formed into elegant pagoda bundles, offering classic notes of wildflower honey, milk chocolate, cocoa and warm malt with a smooth, silky body and a lingering sweet finish.

Tea Profile

Tea Type	Red Tea (Black Tea 红茶)
Style	Hand-Tied Pagoda Dian Hong (宝塔滇红)
Origin	Fengqing County, Lincang, Yunnan Province, China
Production Date	Spring 2026
Processing	Fully oxidised Yunnan large-leaf tea individually hand-tied into traditional pagoda-shaped bundles.
Leaf Material	Fengqing Da Ye Zhong (凤庆大叶种)

Origin and Character

Produced in Fengqing County, the birthplace of Dian Hong, these individually hand-tied pagodas showcase one of Yunnan's most celebrated red tea traditions. Each bundle weighs approximately 4g and slowly unfurls during brewing, allowing the flavour to build naturally over successive infusions while providing an elegant visual presentation.

Made from Fengqing Da Ye Zhong large-leaf material harvested in spring, this tea expresses the classic character that has made Fengqing famous: rich honeyed sweetness, smooth chocolate notes and gentle malt without excessive tannin or bitterness. Rather than pursuing bright fruit or floral complexity, it focuses on warmth, comfort and remarkable drinkability, making it an excellent everyday Gong Fu red tea.

Aroma and Flavour

Aroma	Wildflower honey, milk chocolate, cocoa, warm malt and freshly baked brioche
Liquor	Bright amber-red with exceptional clarity
Flavour	Wildflower honey, creamy milk chocolate, cocoa, caramel and gentle malt
Mouthfeel	Medium to full-bodied, silky, rounded and softly coating
Finish	Lingering honey sweetness with soft cocoa and delicate mineral sweetness

✦ The Astraluna Perspective ✦

This is an archetypal Fengqing Dian Hong. Rather than seeking dramatic fruit or high floral aromatics, it delivers the comforting profile that has defined premium Yunnan red tea for generations. Honey and chocolate dominate from the first infusion, while cocoa and warm malt gradually develop as the pagoda fully opens.

The hand-tied construction is more than decorative. The compressed leaves release their flavour gradually, producing a session that evolves steadily without becoming harsh. The result is a remarkably smooth and forgiving tea that performs equally well in Gong Fu Cha or Western-style brewing, offering richness, sweetness and balance from beginning to end.

Brewing Notes

Method	Leaf	Water	Time
Gong Fu	1 pagoda (approximately 4g) per 90–120ml gaiwan	90°C	Optional quick rinse, then 10, 10, 15, 20 seconds. Increase gradually as the pagoda fully opens.
Western	1 pagoda (approximately 4g) per 250–300ml	100°C	3–4 minutes

 

For a complete method, read How to Brew Chinese Red Tea.

Storage

Store in a clean, dry, odour-free environment away from direct sunlight, moisture and strong aromas. Although intended primarily for fresh drinking, careful storage will preserve its honeyed sweetness, chocolate richness and smooth character for years.