Dianhong Ancient Trees Red (black) Tea, 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. Each cup evokes a walk through a sunny forest. This tea was harvested in Xishuangbanna, Yunnan, specifically Nannuo Mountain, which is known for its long history of tea cultivation. Tasting - Sight. The whole leaves of Dianhong Ancient Trees, tapered and delicately rolled in shape, are brown with coppery tips. The nose already perceives sweet and fruity notes of peach and strawberry compote, while, once infused, the peach gives way to warmer and more 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 gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening at 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 and sweet persistence. With the second and third infusion 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 infusion after infusion continues to amaze. WESTERN. 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. The persistence is long and sweet, with a decisive note of peach at the end. A tea with a remarkable body, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity scents. Place of origin: Mount Nannuo - Yunnan, China. How to prepare. We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with an initial 20-second infusion. Keeping the water at the same temperature, you can then continue to exploit 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 preparation according to the Western style, 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 that you strain the infusion as soon as the brewing time is over. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea. Store in a cool, dry place away from direct sunlight.
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Dianhong Ancient Trees Red (black) Tea, 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. Each cup evokes a walk through a sunny forest. This tea was harvested in Xishuangbanna, Yunnan, specifically Nannuo Mountain, which is known for its long history of tea cultivation. Tasting - Sight. The whole leaves of Dianhong Ancient Trees, tapered and delicately rolled in shape, are brown with coppery tips. The nose already perceives sweet and fruity notes of peach and strawberry compote, while, once infused, the peach gives way to warmer and more 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 gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening at 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 and sweet persistence. With the second and third infusion 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 infusion after infusion continues to amaze. WESTERN. 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. The persistence is long and sweet, with a decisive note of peach at the end. A tea with a remarkable body, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity scents. Place of origin: Mount Nannuo - Yunnan, China. How to prepare. We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with an initial 20-second infusion. Keeping the water at the same temperature, you can then continue to exploit 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 preparation according to the Western style, 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 that you strain the infusion as soon as the brewing time is over. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea. Store in a cool, dry place away from direct sunlight.
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