Yunnan Black Tea (滇红 | Dianhong)
China’s famous Yunnan province is known to be the most important Pu-erh tea production region in China, but few know about its smooth Dianhong Black Tea that is grown in plateaus that reach the clouds or “yun” (雲) of Yunnan.
Unlike other black teas, Dianhong Black Tea is unique in that leaves that are used to produce the tea comes from pu-erh tea trees. The difference in the raw ingredient imparts a lingering sweetness (甘甜, gantian) that previously has only existed in pu-erhs, thereby distinguishing Dianhong from other black teas. Another characteristic of Dianhong is that it can withstand nearly ten infusions. This is also due to its pu-erh tea leaf base, which has been prized for its long-lasting flavors.
Our family works extensively with our friends in Yunnan in order to source high quality Dianhong's that are full of young tender buds so that the bright, red elixir has the floral aroma that we love about black tea, the sweet lingering aftertaste that we love about pu-erhs, and ultimately the delicate and fresh mouthfeel that keeps everything light.
Measure 1 teaspoon of tea to a medium-sized gaiwan or glass pot. Bring the water to a boil and allow it cool for 10 minutes (95-100℃). Pour enough water to submerge tea leaves and immediately pour out this first brew.
Refill gaiwan or glass pot to the top and steep for 10-30 seconds or until desired concentration before serving the tea. Rebrew as needed.
Please Note: Due to our small batch sourcing model, product packaging may vary from time to time. Although product received may differ, our family continues to vet every item purchased to ensure quality and consistency.