The Red Tea (black) Dianhong Ancient Trees, harvested from ancient trees aged 500-600 years, grows dense in the forest and is skillfully processed. The leaves are brown with accents of red and golden buds. Its aromas emerge gently, 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 on Nannuo Mountain, known for its long history of tea cultivation. The whole leaves of Dianhong Ancient Trees, slender and delicately rolled, are brown with coppery tips. The nose already perceives sweet and fruity notes of peach and strawberry jam, while, once infused, the peach gives way to warmer, enveloping hints of cocoa and rose. The amber liquor in the cup is sweet and fruity on the nose. The first infusion in gaiwan of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening at the first sip is soft, with hints of cocoa, spicy wood, heather honey, and rose hip. The floral evolves into hints of red fruits (currant, raspberry) and peach, which returns at the end and concludes with a long and sweet persistence. With the second and third infusion, the floral gives way to dominant cocoa, honey, and peach. On the palate, it is a sweet, round, and enveloping tea, free of astringency and bitterness. A tea that continues to amaze infusion after infusion. 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 distinct peach note at the end. A tea with remarkable body, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity hints. Place of origin: Nannuo Mountain - Yunnan, China. We highly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can then continue to use 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 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 filtering the infusion right after the infusion time is complete. The infusion times we suggest, however, can also be slightly adjusted to personal preference to achieve a more or less intense flavor. It is recommended to store in a cool and dry place away from direct sunlight.
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The Red Tea (black) Dianhong Ancient Trees, harvested from ancient trees aged 500-600 years, grows dense in the forest and is skillfully processed. The leaves are brown with accents of red and golden buds. Its aromas emerge gently, 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 on Nannuo Mountain, known for its long history of tea cultivation. The whole leaves of Dianhong Ancient Trees, slender and delicately rolled, are brown with coppery tips. The nose already perceives sweet and fruity notes of peach and strawberry jam, while, once infused, the peach gives way to warmer, enveloping hints of cocoa and rose. The amber liquor in the cup is sweet and fruity on the nose. The first infusion in gaiwan of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening at the first sip is soft, with hints of cocoa, spicy wood, heather honey, and rose hip. The floral evolves into hints of red fruits (currant, raspberry) and peach, which returns at the end and concludes with a long and sweet persistence. With the second and third infusion, the floral gives way to dominant cocoa, honey, and peach. On the palate, it is a sweet, round, and enveloping tea, free of astringency and bitterness. A tea that continues to amaze infusion after infusion. 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 distinct peach note at the end. A tea with remarkable body, incredibly enveloping and velvety, free of bitterness and astringency and characterized by sweet and fruity hints. Place of origin: Nannuo Mountain - Yunnan, China. We highly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with a first infusion of 20 seconds. Keeping the water at the same temperature, you can then continue to use 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 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 filtering the infusion right after the infusion time is complete. The infusion times we suggest, however, can also be slightly adjusted to personal preference to achieve a more or less intense flavor. It is recommended to store in a cool and dry place away from direct sunlight.
