Dian Hong is a black tea from Xishuangbanna in China’s southern Yunnan Province-with biodiversity so rich it boasts over 17,000 different species of plants. The local food is excellent and takes advantage of the myriad of available edible items, including many fresh herbs, flowers, tree moss, green papaya and some of the hottest peppers in China.
The flavor of this tea is a bit difficult to describe. It starts out with light wildflowers then roasted sweet potatoes and finally a unique flavor mainly found in raw Puer teas produced by this provinces’ arbor and semi-arbor big leaf tea trees. What is that unique flavor? Still searching for the right words. Pungent with something like pine needles, musk and apricot skin mixed together gives an approximation but does not accurately pinpoint it. That flavor is often quite forward in raw (not in the ripe ones though) Puer teas, but just enough in this black tea to be a friendly welcome. The lightly sweet aftertaste compliments desserts, chocolate and nuts.
Storage:Store unused portions sealed in an airtight bag away from light at 5F/-15C or below.
Brewing water: Earth2O brand mineral water produces the finest results. Soft water, distilled water and hard water will ruin this tea. Tap water varies wildly and is best avoided as well. If you don't have Earth2O water available, please see good substitutions on our water page.
Brewing temperature: 99-100C/210-212F Brewing method: 3-5g tea leaves (~1-2 heaping Tablespoons), 60-100ml (~1/4-1/3 cup) water each time with quick infusions in a Chinese gaiwan or a small pot.
Notes: Small quick infusions showcase the changing flavors of each cup. Longer brewing times in larger quantities of water end up more homogeneous, but still very good results.