Sun-dried Red Tea (Shaihong) is most likely the original way of producing red tea using the Sun’s natural light and energy to dry the tea. This natural sun-drying method predates the modern and more widespread practice of oven drying red tea. The sunlight and slow rate of natural drying creates a uniquely sweet fermentation taste and aromatic profile that only the Sun’s natural UV-light can produce. The sun-dried red tea keeps the living character of Pu’er tea because the temperature of sun-drying is not as high as that of oven machine baking which thoroughly stops the enzyme activity in red tea.

This tea is good for immediate drinking as well as aging and enjoying overtime. Oven-dried tea tends to have more baking and caramelization notes while sun-dried red teas are more fruity, multi-floral, raisin and muscatel grape-like. This batch from the ancient tea trees of Doi Wawee in Northern Thailand’s Chiangrai Province has a strong energy and flavor density with notes of berry compote, red date, black sugar, black pepper and deep maltiness. The tea is great for gongfucha sessions and shows its character over the course of several infusions.