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Yunnan Black Tea Dian Hong

Black Tea from Yunnan province, China

Yunnan Black Tea Dian Hong Yunnan Black Tea Dian Hong Yunnan Black Tea Dian Hong Yunnan Black Tea Dian Hong

Dian is the old name of Yunnan, and Gong Fu is tea leaves without cutting. This tea is known worldwide and a Yunnan’s principal export item. It enjoys huge popularity in many parts of the world. Its distinction are beautiful large tea leaves: two-leaf buds or three-leaf buds of Yunnan large leaves are tenderly hand-picked. Another distinction is that there are a lot of golden buds on brown leaves which have turned gold when they are fermented. Which makes an extremely beautiful golden line called “Golden Ring” on the surface of the tea spreading around the tea cup when hot water is poured into the cup together with quality red tea. Red tea with milk is quite popular, but drinking it straight is highly recommendable.
The tea buds and leaves release a sweet, muscat-like, velvety, mild fragrance. On tasting, it has an oily, aromatic and complex nature - gently caressing and sweet. We note the floral nature reminiscent of woodland honey with a slight toasted character. Its after-taste is highly enjoyable and long-lasting.

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Origin: China

Ingredients: black tea

Shelf life: one year

Dimensions: 12 x 20 cm

Unit price:

Quantity:

Cost:

$ *

*Exchange rate for informational purposes only.
We invoice in Japanese Yen.

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Returns:
14 days money back (See conditions)

The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority.
Goods will be dispatched within 10 business days after confirming the inventory of the product quantity you have ordered.

Should you have any questions, please do not hesitate to contact us.

How to prepare

How to prepare “Dian Hong”
1. Warm a teapot by pouring boiling water.
2. Put tea leaves of 3~4g into the pot per water of 150cc and pour boiling water to the pot at about
95~100℃.
3. Warm pitcher and a cup by pouring the remaining boiling water.
4. Steam it in about 1 minute.
※Pour boiling water to dip tea leaves for second infusion. Third infusion is the same way, but the taste of tea is getting weaker, so take longer time to dip it.
5. Pour the tea into “chakai” from a teapot first to make tea even, then pour it into the cups.
Be sure to open the lid of a teapot to prevent it from steaming too much.

The taste of tea is a matter of preference, so try infusing in different ways and find your
favorite one.

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