RED · 100 g
Shai Hong
Sun-dried Yunnan red tea with ripe fruit, cane sugar and dried fig notes in a mellow, rounded cup.
€24
Tasting qualities
Sun-ripened fruit / Cane sugar / Mellow earth / Warm dried fig
Origin
Lincang, Yunnan, China
- Farmer / producer
- To be announced.
- Garden
- To be announced.
- Location
- To be announced.
- Altitude
- To be announced.
Harvest & processing
- Harvest
- To be announced.
- Processing
- To be announced.
- Lot
- To be announced.
Source story
To be announced.
A starting point to explore with your own water. Adjust the recipe to the cup you enjoy.
Gongfu · repeated infusions
Short infusions
Suggested starting point
- Tea
- 5 g
- Water
- 100 ml
- Temperature
- 95°C
- Time
- 15–20 sec
Infuse in a gaiwan or small teapot, pour out fully, then repeat with fresh water.
Everyday · grandpa style
Leaves in the cup
Suggested starting point
- Tea
- 2–3 g
- Water
- 300 ml
- Temperature
- 90–95°C
- Time
- Start tasting after 2–3 min
Leave the leaves in a roomy cup. Sip when comfortable and top up when roughly half the water remains.
Water we used
To be announced.
Our approach to brewing
We invite you to find your own way of brewing, guided by your water and your intention.
Notice the balance between fruit, sweetness and body through the first few pours. If the cup feels thin, extend one infusion slightly; if it becomes dry, shorten the next. There is no need to preserve a schedule that no longer tastes good.
Our exploration
Give the moment time.
Try letting the fruit notes and aftertaste unfold at their own pace. Bring the same patience to a familiar posture, leaving room for sensation to change without directing it.
Focus · Patience and receptivity
| Asana | Sukhasana — let your weight settle evenly through the seat. |
|---|---|
| Dantian | Lower dantian — notice the lower abdomen without changing the breath. |
| Chakra | Svadhisthana — rest attention in the lower belly. |
| Meridian | Spleen channel — trace its familiar course without seeking a response. |
Community exploration
What did you notice while drinking Shai Hong or afterwards?
Share your exploration
Tea in the historical record.
Historical descriptions reflect the views of their time.
Tea in Buddhist and Taoist practice
Wakefulness & bodily lightness
Tea broadly · Tang accounts collected by Feng Yan and Lu Yu
Feng Yan records permission to drink tea among Chan students at Lingyan monastery whose training involved staying awake.[1] Lu Yu preserves a passage attributed to Tao Hongjing associating bitter tea with bodily lightness and naming immortal figures as drinkers.[2]
References
- Fengshi Wenjian Ji Jiaozhu (封氏聞見記校注)ISBN 9787101047226
- The Classic of TeaISBN 9780316534505
