In earlier times, the central area of Yunnan was known as Dian. The term "Dian Hong" (Dian Red) is often used to delineate Yunnan black teas. Although, one associates tea cakes mostly with Puer teas, black tea cakes are also made these days due to tradition.

Size: 5" diameter
Weight: 150 Grams
Cup Servings per Cake: 80

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Filtered	1	4	2

Chinese black teas can range drastically in flavor and aroma but generally produce very full-bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring out the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a flatter taste as opposed to a 'livelier' one from slightly cooler water. Chinese black teas with small leaves brew faster than those with larger leaves and require shorter steeping time. We suggest steeping one teaspoon per 8 ounce cup of water for 3 to 4 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk). Bing Cha leaf can be broken off into single serving pieces which in turn separate into individual leaves during infusion.