About Premium Yunnan Dianhong

This tea is made from Yunnan large-leaf tea trees. The thick leaves and rich inner compounds of this variety give Dianhong its characteristic sweet, smooth, and full-bodied flavour. Made from early spring buds, the dry leaves are long and twisted with visible golden tips. The dry tea shows a mix of golden and dark tones with a warm, subtle sheen.

Appearance & Taste

The dry leaves are tightly twisted with visible buds and abundant golden tips, showing a mix of golden and dark colours. After brewing, the leaves fully open and the leaf base is soft and reddish-brown.

The tea liquor is bright amber-red and clear. The aroma is rich and warm, led by honey notes with a noticeable cocoa aroma, similar to mild dark chocolate, with a hint of soft floral fragrance. The taste is smooth, full-bodied, and naturally sweet. As the tea opens, cocoa-like warmth and honey sweetness combine, creating a round flavour with a long, pleasant finish.

Taste: Caramel, Floral, Honey, Sweet

Brewing Guide

Tea Cup

1.5 g

95°C (125ml)

3-4 mins

Enjoy!

Glass

3 g

95°C (250ml)

3-4 mins

Enjoy!

Teapot

6 g

95°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

Use 4–5 g of tea in a 120 ml gaiwan or small teapot.
Add 95°C hot water.
1st infusion: 8–10 seconds
2nd infusion: 10 seconds
3rd infusion: 12–15 seconds
4th infusion: add 5–8 seconds each infusion
Can be brewed 6–8 times. Adjust time according to preference.

Origin

Premium Yunnan Dianhong comes from high mountain tea regions in Yunnan, China. The mountainous terrain, high forest coverage, warm humid climate, and frequent mist provide ideal growing conditions. Ample rainfall and strong day-night temperature differences allow the tea trees to grow slowly and develop rich compounds. The Yunnan large-leaf tea variety produces thick leaves and strong buds, forming the rich flavour and aroma of Dianhong.

Origin: Yunnan

Picking and Production

Premium Yunnan Dianhong is made mainly from spring buds. The leaves are carefully hand-picked to keep them intact. Production includes withering, rolling, oxidation, and drying. Careful control of oxidation gives the tea its golden tips and smooth, sweet character.