Dianhong Ancient Trees Red (black) Tea is harvested from 500-600 year old trees, grows dense in the forest and is expertly processed. The leaves are brown with red and gold bud accents. Its fragrances emerge delicately, with fruity notes of strawberry, peach and mulberry. This tea was harvested in Xishuangbanna, Yunnan, specifically Nannuo Mountain, which is known for its long history of tea cultivation. The whole leaves of Dianhong Ancient Trees, tapered and delicately rolled in shape, are brown with coppery tips. The amber liquor in the cup is sweet and fruity on the nose. The first gaiwan infusion reveals an extremely complex yet perfectly balanced tea, with smooth hints of cocoa, spiced wood, heather honey and rosehip. The floral notes evolve into hints of red fruits and peach, which returns on the finish and closes with a long and sweet persistence. It is undoubtedly an extremely complex yet perfectly balanced tea. The opening at the first sip is soft 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 incense tips. Place of origin: Mount Nannuo, Yunnan, China. We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. For a more classic preparation according to the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes.
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Dianhong Ancient Trees Red (black) Tea is harvested from 500-600 year old trees, grows dense in the forest and is expertly processed. The leaves are brown with red and gold bud accents. Its fragrances emerge delicately, with fruity notes of strawberry, peach and mulberry. This tea was harvested in Xishuangbanna, Yunnan, specifically Nannuo Mountain, which is known for its long history of tea cultivation. The whole leaves of Dianhong Ancient Trees, tapered and delicately rolled in shape, are brown with coppery tips. The amber liquor in the cup is sweet and fruity on the nose. The first gaiwan infusion reveals an extremely complex yet perfectly balanced tea, with smooth hints of cocoa, spiced wood, heather honey and rosehip. The floral notes evolve into hints of red fruits and peach, which returns on the finish and closes with a long and sweet persistence. It is undoubtedly an extremely complex yet perfectly balanced tea. The opening at the first sip is soft 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 incense tips. Place of origin: Mount Nannuo, Yunnan, China. We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. For a more classic preparation according to the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes.
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