HONG BI LUO
RED SNAIL
RED (BLACK) TEA
★ PESTICIDE-FREE / WILD TEA
Yuanling, Hunan, China
Hong Bi Luo, or “Red Snail,” is a rare spiral-rolled red tea from Yuanling County in western Hunan, crafted from young spring buds grown at 1000 meters. Its copper-red infusion reveals a smooth, sweet cup with elegant caramel and malty undertones born from pristine mountain nature. MORE
AROMA
...
TASTE
...
ALTITUDE: 1000 m
CULTIVAR: Fuding Xiao Ye
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE / WILD TEA
Yuanling, Hunan, China
Hong Bi Luo, or “Red Snail,” is a rare spiral-rolled red tea from Yuanling County in western Hunan, crafted from young spring buds grown at 1000 meters. Its copper-red infusion reveals a smooth, sweet cup with elegant caramel and malty undertones born from pristine mountain nature. MORE
AROMA
...
TASTE
...
ALTITUDE: 1000 m
CULTIVAR: Fuding Xiao Ye
HARVEST: Spring, 2025
According to studies, red/black teas can absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration, and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 95-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
RED SNAIL BLACK TEA
ABOUT
Hong Bi Luo - literally Red Jade Spiral or Red Snail - is a distinctive Chinese red (black) tea originating primarily from Yuanling County in western Hunan Province. It is recognized for its elegant spiral shape, vivid reddish-copper liquor, and naturally sweet, malty flavor. Though the name and rolling style resemble Bi Luo Chun (a famous green tea), Hong Bi Luo is fully oxidized, placing it within the red tea category.
This tea is typically crafted from one bud and two leaves of the Fuding Xiao Ye (small-leaf Fuding) cultivar, grown organically in Liang Shui Jie, a mountain area around 1,000 meters above sea level. The region is surrounded by dense forests, isolated from pollution, and characterized by clean mountain air and mineral-rich soil - factors that contribute to the purity and clarity of the tea’s taste. Harvested just before the Qing Ming Festival (early April), the young leaves undergo careful hand processing to preserve their natural sweetness and fragrance. During production, the leaves are gently rolled into tight spirals resembling tiny snails, then fully oxidized to develop their signature reddish-brown hue. The finished tea has a copper-red infusion with a bright, transparent color and a layered aroma that combines notes of caramel, malt, honey, and dried fruit. The taste is smooth, delicate, and round, with a pleasant lingering sweetness and a hint of floral warmth.
In terms of style, Hong Bi Luo offers an experience similar to high-quality Dian Hong but with a lighter, more elegant character and less tannic depth. It reflects the craftsmanship of traditional Chinese red tea while showcasing the unique terroir of western Hunan - a region that remains relatively unknown compared to Yunnan or Fujian but produces teas of exceptional clarity and refinement.
ORIGIN
Yuanling County is located in the northwestern part of Hunan Province, China, within the Wuling Mountain range - a region known for its dramatic landscapes, clean rivers, and mist-covered forests. It lies between Yunnan, Guizhou, and Chongqing, forming a transitional zone between central and southwestern China. The area is defined by steep mountain terrain, fertile red soil, and an abundance of natural springs that together create an excellent environment for tea cultivation. The climate of Yuanling is humid subtropical, with mild winters, warm summers, and frequent mist that naturally shades tea bushes and enriches their aromatic complexity. Altitudes typically range from 600 to over 1,200 meters, and the combination of high elevation, temperature variation between day and night, and forest coverage contributes to the rich concentration of flavor compounds in the leaves.
While Yuanling is not as famous as regions like Wuyi or Yunnan, it has a long tea-making tradition, with references to tea cultivation dating back to the Ming dynasty. Modern producers have focused on organic and ecologically balanced tea gardens, often surrounded by dense forest and far from industrial areas. The area has gained quiet recognition among connoisseurs for its Hong Cha (red tea), especially varieties such as Hong Bi Luo, which display the distinctive qualities of Yuanling’s terroir - clarity, sweetness, and smooth depth. Teas from this region embody the natural balance of mountain ecology and traditional craftsmanship, offering an authentic expression of western Hunan’s unique and still relatively undiscovered tea heritage.
ORGANOLEPTICS
The dry leaves of Hong Bi Luo are tightly rolled into small spirals of deep brown and golden hues, releasing a warm aroma of caramel, malt, and wild honey. When warmed, the fragrance deepens, revealing soft floral tones, baked sugar, and a hint of cocoa.
The infusion is bright copper-red with a clean, transparent shine and a gentle, sweet aroma. On the palate, the tea is smooth and round, offering notes of caramelized sugar, dried fruit, and light malt balanced by a soft floral freshness. The aftertaste is long and pleasant, leaving a trace of honeyed sweetness and warm depth that reflects both the purity of the mountain air and the skilled craftsmanship behind this elegant Hunan red tea.
GASTRONOMY
Hong Bi Luo has a refined gastronomic potential thanks to its smooth texture, caramel sweetness, and gentle malty depth. It pairs beautifully with light desserts such as almond cookies, honey cakes, or fruit tarts, where its natural sweetness enhances delicate flavors without overpowering them. The tea also complements savory dishes with mild umami tones - grilled fish, roasted poultry, or soft cheeses - balancing richness with its clean, coppery finish. Served warm, it offers a comforting, dessert-like experience; slightly cooled, it reveals freshness and floral clarity that pairs well with seasonal fruits or afternoon tea settings. Its elegant balance and soft aftertaste make Hong Bi Luo a versatile tea suitable for both refined dining and quiet, contemplative tea moments.
Hong Bi Luo - literally Red Jade Spiral or Red Snail - is a distinctive Chinese red (black) tea originating primarily from Yuanling County in western Hunan Province. It is recognized for its elegant spiral shape, vivid reddish-copper liquor, and naturally sweet, malty flavor. Though the name and rolling style resemble Bi Luo Chun (a famous green tea), Hong Bi Luo is fully oxidized, placing it within the red tea category.
This tea is typically crafted from one bud and two leaves of the Fuding Xiao Ye (small-leaf Fuding) cultivar, grown organically in Liang Shui Jie, a mountain area around 1,000 meters above sea level. The region is surrounded by dense forests, isolated from pollution, and characterized by clean mountain air and mineral-rich soil - factors that contribute to the purity and clarity of the tea’s taste. Harvested just before the Qing Ming Festival (early April), the young leaves undergo careful hand processing to preserve their natural sweetness and fragrance. During production, the leaves are gently rolled into tight spirals resembling tiny snails, then fully oxidized to develop their signature reddish-brown hue. The finished tea has a copper-red infusion with a bright, transparent color and a layered aroma that combines notes of caramel, malt, honey, and dried fruit. The taste is smooth, delicate, and round, with a pleasant lingering sweetness and a hint of floral warmth.
In terms of style, Hong Bi Luo offers an experience similar to high-quality Dian Hong but with a lighter, more elegant character and less tannic depth. It reflects the craftsmanship of traditional Chinese red tea while showcasing the unique terroir of western Hunan - a region that remains relatively unknown compared to Yunnan or Fujian but produces teas of exceptional clarity and refinement.
ORIGIN
Yuanling County is located in the northwestern part of Hunan Province, China, within the Wuling Mountain range - a region known for its dramatic landscapes, clean rivers, and mist-covered forests. It lies between Yunnan, Guizhou, and Chongqing, forming a transitional zone between central and southwestern China. The area is defined by steep mountain terrain, fertile red soil, and an abundance of natural springs that together create an excellent environment for tea cultivation. The climate of Yuanling is humid subtropical, with mild winters, warm summers, and frequent mist that naturally shades tea bushes and enriches their aromatic complexity. Altitudes typically range from 600 to over 1,200 meters, and the combination of high elevation, temperature variation between day and night, and forest coverage contributes to the rich concentration of flavor compounds in the leaves.
While Yuanling is not as famous as regions like Wuyi or Yunnan, it has a long tea-making tradition, with references to tea cultivation dating back to the Ming dynasty. Modern producers have focused on organic and ecologically balanced tea gardens, often surrounded by dense forest and far from industrial areas. The area has gained quiet recognition among connoisseurs for its Hong Cha (red tea), especially varieties such as Hong Bi Luo, which display the distinctive qualities of Yuanling’s terroir - clarity, sweetness, and smooth depth. Teas from this region embody the natural balance of mountain ecology and traditional craftsmanship, offering an authentic expression of western Hunan’s unique and still relatively undiscovered tea heritage.
ORGANOLEPTICS
The dry leaves of Hong Bi Luo are tightly rolled into small spirals of deep brown and golden hues, releasing a warm aroma of caramel, malt, and wild honey. When warmed, the fragrance deepens, revealing soft floral tones, baked sugar, and a hint of cocoa.
The infusion is bright copper-red with a clean, transparent shine and a gentle, sweet aroma. On the palate, the tea is smooth and round, offering notes of caramelized sugar, dried fruit, and light malt balanced by a soft floral freshness. The aftertaste is long and pleasant, leaving a trace of honeyed sweetness and warm depth that reflects both the purity of the mountain air and the skilled craftsmanship behind this elegant Hunan red tea.
GASTRONOMY
Hong Bi Luo has a refined gastronomic potential thanks to its smooth texture, caramel sweetness, and gentle malty depth. It pairs beautifully with light desserts such as almond cookies, honey cakes, or fruit tarts, where its natural sweetness enhances delicate flavors without overpowering them. The tea also complements savory dishes with mild umami tones - grilled fish, roasted poultry, or soft cheeses - balancing richness with its clean, coppery finish. Served warm, it offers a comforting, dessert-like experience; slightly cooled, it reveals freshness and floral clarity that pairs well with seasonal fruits or afternoon tea settings. Its elegant balance and soft aftertaste make Hong Bi Luo a versatile tea suitable for both refined dining and quiet, contemplative tea moments.
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