Dian Hong Golden Buds

This Black Tea, or Red Tea in China, has a luscious, dark chocolate dipped fruit note that is delightfully sweet with a caramel and sweet bean paste taste which is well balanced with the malty flavour of a Black or Red Tea.  There is a lingering aftertaste reminiscent of liquorice. The tea liquid is bright red in colour with a strong aroma matching the taste.

Our Dian Hong is a Black/Red Tea from Yunnan province in China and is famous for its golden appearance and rich chocolatey flavour. This tea is made from the Daye cultivar which is a large leaf wild tea plant that can reach the height of a large tree and is usually used for producing Puer Teas.

This very fine Dian Hong is made from delicate young tea buds which are covered in fine hairs and the dried tea leaves appear bright orange in colour.  This is because of the rich antioxidants and low level of chlorophyll in the young tea buds.  The tea liquor is bright red in colour with a strong aroma, a sweet taste and dark chocolate notes. The flavour reminds of chocolate dipped fruit, sweet bean paste and caramel, which is well balanced with the malty flavour of a red tea and lingering aftertaste reminiscent of liquorice.

In China and other East Asian countries Black Tea is known as Red Tea which refers to the colour of the infusion and the wet tea leaves. The term “Black Tea” in China is commonly used to classify post-fermented teas, also known as cooked Puer.

TASTING NOTES

Luscious dark chocolate dipped fruit note that is delightfully sweet with a caramel and sweet bean paste taste which is well balanced with the malty flavour of a red tea; it has a lingering aftertaste reminiscent of liquorice. The tea liquid is bright red in colour with a strong aroma matching the taste.

ORIGIN

Tea Master: Mrs. Na Xiang, Feng Qing, Yunnan Province, China.

HARVEST TIME AND PROCESSING

September 2021. Unopened shoots/buds are hand picked, fully oxidised and then dried. 

COMMON BREWING METHOD

Water temperature: 90°C (Boil water to 100°C then wait a few mins for it to cool down).
Leaf to water ratio: 1g per 100ml.
Brewing time: About 2 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: Try to use natural mineral water.

GONG FU TEA BREWING:

Water temperature: 90°C (Boil water to 100°C then wait a few mins for it to cool down).
Leaf to water ratio: 4g per 100ml.
Brewing time: About 20-30 seconds for the first 3 infusions.
Tips: After each infusion the tea leaves must be filtered well and kept without water to prevent the leaves becoming stewed and over cooked.
Recommended Water: Try to use natural mineral water.

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