Red Tea (Black) Dianhong Ancient Trees
Red Tea (Black) Dianhong Ancient Trees
Red Tea (Black) Dianhong Ancient Trees

Red Tea (Black) Dianhong Ancient Trees

Tea Soul

Red (Black) Tea Dianhong Ancient Trees, harvested from 500-600 year old trees, grows dense in the forest and is expertly processed. The leaves are brown with accents of red and golden buds. Its fragrances emerge delicately, with fruity notes of strawberry, peach and mulberry. Each cup evokes a walk through a sunlit forest.

This tea was harvested in Xishuangbanna,Yunnan, specifically on Mount Nannuo, known for its long history of tea cultivation.

Tasting - View

The tapered and delicately rolled whole leaves of Dianhong Ancient Trees are brown with coppery tips. Sweet, fruity notes of peach and strawberry compote are already discernible on the nose, while once infused, the peach gives way to warmer, enveloping hints of cocoa and rose. The amber-colored liquor in the cup is sweet and fruity on the nose.

Tasting Notes

The first gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening at first sip is smooth, with hints of cocoa, spiced wood, heather honey and rosehip. The floral then evolves into hints of red fruits (currant, raspberry) and peach, which returns on the finish and closes with a long, sweet persistence. With the second and third brews, the floral gives way to cocoa, honey, and peach, which become dominant. On the palate it is a sweet, round and enveloping tea, free of astringency and bitterness. It is a tea that infusion after infusion continues to amaze.
This is undoubtedly an extremely complex yet perfectly balanced tea: the opening on the first sip is smooth 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 firm note of peach at the close. A remarkably full-bodied tea, it is incredibly enveloping and velvety, devoid of bitterness and astringency and marked by sweet and fruity hints.

Location of origin

Nannuo Mountain - Yunnan, China


We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Warm the water to a temperature of 90°C and proceed to an initial infusion of 20 seconds. Keeping the water at the same temperature, you can then continue to exploit 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 to 8 infusions.

For a more classic preparation according to the 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 that you strain the infusion as soon as the infusion time is over. Our suggested infusion timings, however, can also be slightly modified to your liking to achieve a more or less intense taste.

We recommend storing in a cool, dry place away from direct sunlight.

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