Dianhong Ancient Trees red tea (black), harvested from trees 500 to 600 years old, grows densely in the forest and is expertly processed. The leaves are brown with touches of red and golden buds. Its aromas 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, more precisely on Mount Nannuo, known for its long history of tea cultivation. Tasting - Sight The whole leaves of the ancient Dianhong trees, tapered and delicately rolled, are brown in color with coppery tips. Sweet, fruity notes of peach and strawberry compote are already perceptible on the nose, while once infused, the peach gives way to warmer, enveloping notes of cocoa and rose. The amber liquor in the cup is sweet and fruity on the nose. GONG FU CHA tasting notes The first gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening on the first sip is smooth, with notes of cocoa, spicy wood, heather honey and wild rose. The floral then evolves into notes of red fruits (redcurrant, raspberry) and peach, which return on the finish and end 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, with no astringency or bitterness. WESTERN STYLE This is without doubt an extremely complex yet perfectly balanced tea: the first sip is smooth with sweet notes of cocoa and heather honey. These warmer notes evolve on the palate, first revealing fruity notes of peach and lychee, then floral hints of rose and touches of incense. The finish is long and sweet, with a decisive peach note at the end. Place of origin Mount Nannuo - Yunnan, China Preparation We strongly recommend brewing this tea according to the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. After this preparation, several infusions can be made with 5 grams of leaves to better capture all the taste nuances of the tea. Heat the water to 90 °C and proceed with a first infusion of 20 seconds.
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Dianhong Ancient Trees red tea (black), harvested from trees 500 to 600 years old, grows densely in the forest and is expertly processed. The leaves are brown with touches of red and golden buds. Its aromas 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, more precisely on Mount Nannuo, known for its long history of tea cultivation. Tasting - Sight The whole leaves of the ancient Dianhong trees, tapered and delicately rolled, are brown in color with coppery tips. Sweet, fruity notes of peach and strawberry compote are already perceptible on the nose, while once infused, the peach gives way to warmer, enveloping notes of cocoa and rose. The amber liquor in the cup is sweet and fruity on the nose. GONG FU CHA tasting notes The first gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening on the first sip is smooth, with notes of cocoa, spicy wood, heather honey and wild rose. The floral then evolves into notes of red fruits (redcurrant, raspberry) and peach, which return on the finish and end 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, with no astringency or bitterness. WESTERN STYLE This is without doubt an extremely complex yet perfectly balanced tea: the first sip is smooth with sweet notes of cocoa and heather honey. These warmer notes evolve on the palate, first revealing fruity notes of peach and lychee, then floral hints of rose and touches of incense. The finish is long and sweet, with a decisive peach note at the end. Place of origin Mount Nannuo - Yunnan, China Preparation We strongly recommend brewing this tea according to the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. After this preparation, several infusions can be made with 5 grams of leaves to better capture all the taste nuances of the tea. Heat the water to 90 °C and proceed with a first infusion of 20 seconds.
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