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Red (black) Tea Dianhong Ancient Trees, harvested from ancient trees 500–600 years old, grows densely in the forest and is expertly processed. The leaves are brown with red and golden 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 on Mount Nannuo, known for its long history of tea cultivation. Tasting – Appearance The whole leaves of Dianhong Ancient Trees, slender and delicately rolled, are brown with copper-colored tips. The nose already reveals sweet, fruity notes of peach and strawberry compote, 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. Tasting Notes GONG FU CHA The first gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening on the first sip is soft, with hints of cocoa, spiced wood, heather honey and wild rose. The floral character then develops into notes of red fruits (currant, raspberry) and peach, which returns on the finish with a long, sweet persistence. With the second and third infusions, the floral notes give way to cocoa, honey and peach, which become dominant. On the palate it is sweet, round and enveloping, with no astringency or bitterness. A tea that continues to surprise infusion after infusion. WESTERN STYLE This is undoubtedly an extremely complex yet perfectly balanced tea: the opening on the first sip is soft, with sweet hints of cocoa and heather honey. These warmer notes develop on the palate, first revealing fruity hints of peach and lychee, then floral notes of rose and touches of incense. The finish is long and sweet, with a pronounced peach note. A tea with remarkable body, incredibly enveloping and velvety, without bitterness or astringency and characterized by sweet, fruity notes. Place of origin Mount Nannuo – Yunnan, China Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s flavor nuances. Heat the water to 90°C and make a first infusion for 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20–25–30…). This tea lasts for 6–8 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for 3 minutes. For the best tasting experience, strain the infusion as soon as the infusion time is complete. The infusion times suggested by us may, however, be slightly adjusted to taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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