EN DE

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.

 

Dian Hong Yunnnan black tea
  • 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
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 3 infusions: 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan.

Thirsty for tea knowledge?

Our latest YouTube video:

Chinese ⁠Tea Lexicon 2: The Tea Leaves: In Part 2 of our mini-series, learn words for the picking, origin, and cultivation of trees leaves, and unlock the meaning behind the names of your favourite teas!

    Chinese ⁠Tea Lexicon 2: The Tea Leaves