EN DE CH

Dian Hong

superior

Relatively lightly oxidised, this Dian Hong, most frequently debonair and malty, here seems to be a masquerading green tea—indeed, to waft the aroma of the dried leaves puts one in mind of a walk on the mountainside surrounded by fresh herbs. And yet only the golden coat of the extended and unbroken leaf buds belies the appearance of a Yin Zhen or similar white tea. A wonderful surprise for black tea lovers, or for those who feel they have tasted it all, this Dian Hong seems to marry spring with autumn, and is bound to be a refined—if unexpected—pleasure.

See also our white tea made with leaves from Yunnan, Yue Guang Bai.

  • ORIGIN:  Fengqing, Lincang, Yunnan, China
  • MEANING:  Yunnan red (dian hong)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2017
  • TASTE:  Smooth, Thai basil, mint, corn


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 3 infusions: 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan.

Thirsty for tea knowledge?

Our latest YouTube video:

GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience.

You asked, we answered! Gabriele looks at viewer questions about the nitty-gritty of gongfu brewing.

    GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience