Dianhong Ancient Trees Red Tea (black), harvested from ancient trees 500-600 years old, grows densely in the forest and is expertly processed. The leaves are brown with accents of red and golden buds. Its fragrances emerge delicately, with fruity notes of strawberry, peach and mulberry. Each cup evokes a walk through a sunlit forest. This tea was harvested in Xishuangbanna, Yunnan, specifically on Mount Nannuo, known for its long history of tea cultivation. Tasting - Sight The whole leaves of Dianhong Ancient Trees, tapered and delicately rolled, are brown with coppery tips. On the nose, sweet and fruity notes of peach and strawberry compote are already perceived, while, once infused, the peach gives way to warmer, enveloping hints of cocoa and rose. The amber liquor in the cup is sweet and fruity on the nose. Tasting Notes GONG FU CHA The first infusion in a gaiwan of Dianhong Ancient Trees reveals a tea that is extremely complex yet perfectly balanced: the opening on the first sip is smooth, with hints of cocoa, spiced wood, heather honey and rosehip. The floral then evolves into hints of red fruits (currant, raspberry) and peach, which returns on the finish and closes with a long, sweet persistence. With the second and third infusions the floral gives way to cocoa, honey and peach, which become dominant. On the palate it is a sweet, round and enveloping tea, free of astringency and bitterness. A tea that continues to surprise infusion after infusion. WESTERN STYLE This is undoubtedly an extremely complex yet perfectly balanced tea: the opening on the first sip is smooth with sweet hints of cocoa and heather honey. These warmer notes evolve on the palate, first revealing fruity hints of peach and lychee and then floral hints of rose and touches of incense. The persistence is long and sweet, with a distinct note of peach on the finish. A tea with remarkable body, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity notes. Place of origin Nannuo Mountain - Yunnan, China Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions to best capture all the flavor nuances of the tea. Heat the water to 90 °C and proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 - 25 - 30...). This tea has a longevity of 6-8 infusions. For a more classic Western-style preparation we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90 °C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the infusion as soon as the infusion time is over. The infusion times we suggest, however, can also be slightly adjusted to taste to obtain a stronger or milder flavor. It is recommended to store in a cool, dry place away from direct sunlight.
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Dianhong Ancient Trees Red Tea (black), harvested from ancient trees 500-600 years old, grows densely in the forest and is expertly processed. The leaves are brown with accents of red and golden buds. Its fragrances emerge delicately, with fruity notes of strawberry, peach and mulberry. Each cup evokes a walk through a sunlit forest. This tea was harvested in Xishuangbanna, Yunnan, specifically on Mount Nannuo, known for its long history of tea cultivation. Tasting - Sight The whole leaves of Dianhong Ancient Trees, tapered and delicately rolled, are brown with coppery tips. On the nose, sweet and fruity notes of peach and strawberry compote are already perceived, while, once infused, the peach gives way to warmer, enveloping hints of cocoa and rose. The amber liquor in the cup is sweet and fruity on the nose. Tasting Notes GONG FU CHA The first infusion in a gaiwan of Dianhong Ancient Trees reveals a tea that is extremely complex yet perfectly balanced: the opening on the first sip is smooth, with hints of cocoa, spiced wood, heather honey and rosehip. The floral then evolves into hints of red fruits (currant, raspberry) and peach, which returns on the finish and closes with a long, sweet persistence. With the second and third infusions the floral gives way to cocoa, honey and peach, which become dominant. On the palate it is a sweet, round and enveloping tea, free of astringency and bitterness. A tea that continues to surprise infusion after infusion. WESTERN STYLE This is undoubtedly an extremely complex yet perfectly balanced tea: the opening on the first sip is smooth with sweet hints of cocoa and heather honey. These warmer notes evolve on the palate, first revealing fruity hints of peach and lychee and then floral hints of rose and touches of incense. The persistence is long and sweet, with a distinct note of peach on the finish. A tea with remarkable body, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity notes. Place of origin Nannuo Mountain - Yunnan, China Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions to best capture all the flavor nuances of the tea. Heat the water to 90 °C and proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 - 25 - 30...). This tea has a longevity of 6-8 infusions. For a more classic Western-style preparation we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90 °C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the infusion as soon as the infusion time is over. The infusion times we suggest, however, can also be slightly adjusted to taste to obtain a stronger or milder flavor. It is recommended to store in a cool, dry place away from direct sunlight.
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