The red (black) tea Dianhong Ancient Trees, 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 blackberry. 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 - Appearance: the whole leaves of the ancient Dianhong trees, slender and delicately rolled, are brown with coppery tips. Soft and fruity notes of peach and strawberry compote are already perceptible on the nose, while once infused, the peach gives way to warmer and more 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 infusion in the gaiwan of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening on the first sip is sweet, with notes of cocoa, spicy wood, heather honey, and rosehip. The floral then evolves into notes of red fruits (currant, 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 soft, round, and enveloping tea, with no astringency or bitterness. A tea that, infusion after infusion, never ceases to amaze. WESTERN STYLE: this is undoubtedly an extremely complex yet perfectly balanced tea: the first sip is sweet with sugary notes of cocoa and heather honey. These warmer notes evolve on the palate, first revealing fruity notes of peach and lychee, then floral notes of rose and hints of incense. The persistence is long and sweet, with a decisive peach note on the finish. A remarkably full-bodied tea, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity notes. Origin: Mount Nannuo - Yunnan, China. We highly 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 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 to use the same leaves by adding water and increasing the infusion time by 5 seconds each time (20 - 25 - 30...). This tea has a longevity of 6 to 8 infusions. For a more classic Western preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90 °C for an infusion of 3 minutes. The tea can be filtered to make tasting easier. The suggested infusion times can, however, be slightly adjusted as desired to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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The red (black) tea Dianhong Ancient Trees, 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 blackberry. 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 - Appearance: the whole leaves of the ancient Dianhong trees, slender and delicately rolled, are brown with coppery tips. Soft and fruity notes of peach and strawberry compote are already perceptible on the nose, while once infused, the peach gives way to warmer and more 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 infusion in the gaiwan of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening on the first sip is sweet, with notes of cocoa, spicy wood, heather honey, and rosehip. The floral then evolves into notes of red fruits (currant, 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 soft, round, and enveloping tea, with no astringency or bitterness. A tea that, infusion after infusion, never ceases to amaze. WESTERN STYLE: this is undoubtedly an extremely complex yet perfectly balanced tea: the first sip is sweet with sugary notes of cocoa and heather honey. These warmer notes evolve on the palate, first revealing fruity notes of peach and lychee, then floral notes of rose and hints of incense. The persistence is long and sweet, with a decisive peach note on the finish. A remarkably full-bodied tea, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity notes. Origin: Mount Nannuo - Yunnan, China. We highly 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 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 to use the same leaves by adding water and increasing the infusion time by 5 seconds each time (20 - 25 - 30...). This tea has a longevity of 6 to 8 infusions. For a more classic Western preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90 °C for an infusion of 3 minutes. The tea can be filtered to make tasting easier. The suggested infusion times can, however, be slightly adjusted as desired to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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