Red (black) tea Yunnan Golden Snail is a fine black tea of medium intensity and perfectly balanced, from Ning'er County in Yunnan Province, China. The term Dian Hong means "Red of Yunnan", referring to its origin and type, while Jin Luo, meaning "Golden Snail", describes its distinctive shape, obtained by manually rolling the leaves into small spirals, similar to the famous green tea Bi Luo Chun. Origin and tradition The Hani and Yi Autonomous County of Ning'er is located in the Pu'er Prefecture, next to the city of the same name. This region has a long history of tea cultivation, with roots dating back over 2,000 years. However, black tea production is relatively recent, having begun in 1938 in Feng Qing County. Thanks to its balanced flavor and lack of astringency, Dian Hong quickly established itself as one of the most appreciated black teas, characterized by a full body and sweet malty notes. This tea is produced exclusively with leaves of Yunnan Large Leaf, the same variety used for the region's fine pu-erh teas. Each bud and leaf is hand-picked in spring and then rolled until it takes on the typical snail shape. In the finished product, the golden and black spirals can be clearly distinguished, opening elegantly during infusion and revealing their unique structure. Aroma and taste The liquor obtained has an intense amber color and a medium-bodied structure. The aroma is delicately savory, with hints of rye bread and soy sauce. On the palate, Dian Hong Jin Luo Golden Snail stands out for its malty sweetness, reminiscent of a freshly baked sweet bread, with notes of cocoa and molasses that make every sip an enveloping and refined experience. Place of origin Yunnan, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 80-90 °C, you can proceed with a first infusion of 5 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 10 seconds (5-15-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 80-90 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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Red (black) tea Yunnan Golden Snail is a fine black tea of medium intensity and perfectly balanced, from Ning'er County in Yunnan Province, China. The term Dian Hong means "Red of Yunnan", referring to its origin and type, while Jin Luo, meaning "Golden Snail", describes its distinctive shape, obtained by manually rolling the leaves into small spirals, similar to the famous green tea Bi Luo Chun. Origin and tradition The Hani and Yi Autonomous County of Ning'er is located in the Pu'er Prefecture, next to the city of the same name. This region has a long history of tea cultivation, with roots dating back over 2,000 years. However, black tea production is relatively recent, having begun in 1938 in Feng Qing County. Thanks to its balanced flavor and lack of astringency, Dian Hong quickly established itself as one of the most appreciated black teas, characterized by a full body and sweet malty notes. This tea is produced exclusively with leaves of Yunnan Large Leaf, the same variety used for the region's fine pu-erh teas. Each bud and leaf is hand-picked in spring and then rolled until it takes on the typical snail shape. In the finished product, the golden and black spirals can be clearly distinguished, opening elegantly during infusion and revealing their unique structure. Aroma and taste The liquor obtained has an intense amber color and a medium-bodied structure. The aroma is delicately savory, with hints of rye bread and soy sauce. On the palate, Dian Hong Jin Luo Golden Snail stands out for its malty sweetness, reminiscent of a freshly baked sweet bread, with notes of cocoa and molasses that make every sip an enveloping and refined experience. Place of origin Yunnan, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 80-90 °C, you can proceed with a first infusion of 5 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 10 seconds (5-15-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 80-90 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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