+Tea
Dian Hong
superior
Relatively lightly oxidised, this Dian Hong, most frequently debonair and malty, here seems to be a masquerading green tea—indeed, to waft the aroma of the dried leaves puts one in mind of a walk on the mountainside surrounded by fresh herbs. And yet only the golden coat of the extended and unbroken leaf buds belies the appearance of a Yin Zhen or similar white tea. A wonderful surprise for black tea lovers, or for those who feel they have tasted it all, this Dian Hong seems to marry spring with autumn, and is bound to be a refined—if unexpected—pleasure.
See also our white tea made with leaves from Yunnan, Yue Guang Bai, and watch the video on the Nannuoshan YouTube Channel to learn more about the taste of Dian Hong, its origin, and its history.
- ORIGIN: Fengqing, Lincang, Yunnan, China
- MEANING: Yunnan red (dian hong)
- CULTIVAR: Da Ye Zhong
- HARVEST TIME: Spring 2017
- TASTE: Smooth, Thai basil, mint, corn
Preparation
- Quantity: 6g / 500ml
- Water temperature: 90°C
- Infusion time: 5 min
- Quantity: 3g / 100ml
- Water temperature: 90°C
- 3 infusions: 60, 90, 120 sec
For best results in gongfu cha, brew in the traditional gaiwan.
