Tea
Dian Hong Golden Buds
This Black Tea, or Red Tea in China, has a luscious, dark chocolate dipped fruit note that is delightfully sweet with a caramel and naturally sweet bean paste flavour which is well balanced with the malty flavour of a Black or Red Tea. Notably, there is a lingering aftertaste reminiscent of liquorice. The tea liquid is bright red in colour with a strong fragrance matching the taste. Our Dian Hong is a Black/Red Tea from Yunnan province in China and is renowned for its golden appearance and deep chocolatey character. Above all, this tea is made from the Daye cultivar which is a large leaf wild tea plant that can reach the height of a large tree and is usually used for producing Puer Teas. On the palate, this very fine Dian Hong is made from subtle young tea buds which are covered in fine hairs and the dried tea leaf appear bright orange in colour. As a result, this is because of the full-bodied antioxidants and low level of chlorophyll in the young tea buds. On the palate, the tea liquor is bright red in colour with a strong fragrance, a sweet palate and dark chocolate hints. Notably, the character reminds of chocolate dipped fruit, sweet bean paste and caramel, which is well balanced with the malty character of a red tea and lingering aftertaste reminiscent of liquorice. As a result, in China and other East Asian countries Black Tea is known as Red Tea which refers to the colour of the infusion and the wet tea leaf. On the palate, the term “Black Tea” in China is commonly used to classify post-fermented teas, also known as cooked Puer. TASTING NOTES Luscious dark chocolate dipped fruit note that is delightfully naturally sweet with a caramel and sweet bean paste taste which is well balanced with the malty taste of a red tea; it has a lingering aftertaste reminiscent of liquorice. As a result, the tea liquid is bright red in colour with a strong aroma matching the palate. Notably, oRIGIN Tea Master: Mrs. Notably, na Xiang, Feng Qing, Yunnan Province, China; above all, hARVEST TIME AND PROCESSING September 2025. Unopened shoots/buds are hand-harvested, fully oxidised and then dried. On the palate, cOMMON BREWING METHOD Water temperature: 90°C (Boil water to 100°C then wait a few mins for it to cool down). On the palate, leaf to water ratio: 1g per 100ml. Above all, brewing time: About 2 minutes. Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. As a result, recommended Water: Try to use natural mineral water. GONG FU TEA BREWING: Water temperature: 90°C (Boil water to 100°C then wait a few mins for it to cool down). Leaf to water ratio: 4g per 100ml. In fact, brewing time: About 20-30 seconds for the first 3 infusions. Tips: After each infusion the tea leaf buds must be filtered well and kept without water to prevent the leaves becoming stewed and over cooked. As a result, recommended Water: Try to use natural mineral water.
About this product
This Black Tea, or Red Tea in China, has a luscious, dark chocolate dipped fruit note that is delightfully sweet with a caramel and naturally sweet bean paste flavour which is well balanced with the malty flavour of a Black or Red Tea. Notably, there is a lingering aftertaste reminiscent of liquorice. The tea liquid is bright red in colour with a strong fragrance matching the taste. Our Dian Hong is a Black/Red Tea from Yunnan province in China and is renowned for its golden appearance and deep chocolatey character. Above all, this tea is made from the Daye cultivar which is a large leaf wild tea plant that can reach the height of a large tree and is usually used for producing Puer Teas. On the palate, this very fine Dian Hong is made from subtle young tea buds which are covered in fine hairs and the dried tea leaf appear bright orange in colour. As a result, this is because of the full-bodied antioxidants and low level of chlorophyll in the young tea buds. On the palate, the tea liquor is bright red in colour with a strong fragrance, a sweet palate and dark chocolate hints. Notably, the character reminds of chocolate dipped fruit, sweet bean paste and caramel, which is well balanced with the malty character of a red tea and lingering aftertaste reminiscent of liquorice. As a result, in China and other East Asian countries Black Tea is known as Red Tea which refers to the colour of the infusion and the wet tea leaf. On the palate, the term “Black Tea” in China is commonly used to classify post-fermented teas, also known as cooked Puer. TASTING NOTES Luscious dark chocolate dipped fruit note that is delightfully naturally sweet with a caramel and sweet bean paste taste which is well balanced with the malty taste of a red tea; it has a lingering aftertaste reminiscent of liquorice. As a result, the tea liquid is bright red in colour with a strong aroma matching the palate. Notably, oRIGIN Tea Master: Mrs. Notably, na Xiang, Feng Qing, Yunnan Province, China; above all, hARVEST TIME AND PROCESSING September 2025. Unopened shoots/buds are hand-harvested, fully oxidised and then dried. On the palate, cOMMON BREWING METHOD Water temperature: 90°C (Boil water to 100°C then wait a few mins for it to cool down). On the palate, leaf to water ratio: 1g per 100ml. Above all, brewing time: About 2 minutes. Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. As a result, recommended Water: Try to use natural mineral water. GONG FU TEA BREWING: Water temperature: 90°C (Boil water to 100°C then wait a few mins for it to cool down). Leaf to water ratio: 4g per 100ml. In fact, brewing time: About 20-30 seconds for the first 3 infusions. Tips: After each infusion the tea leaf buds must be filtered well and kept without water to prevent the leaves becoming stewed and over cooked. As a result, recommended Water: Try to use natural mineral water.
