Type: Red (Black) Tea
Origin: Pa Sha Village, Menghai, Yunnan province, China
While Yunnan is famous for producing Pu'er tea, it also produces one of China's most famous red (black) tea – Dianhong, a relatively new tea that began production in the 1930s. The word Diān (滇) is the short name for the Yunnan region while Hóng (红) means "Red (tea)".
This Dianhong that we've sourced is made from wildly grown arbour tea trees in Pa Sha village in Menghai, that are more than 100 years old. Because of this, unlike other types of Black teas, the tea leaves of this Old Tree Red are not as uniform and consistent in shape and size, with the leaves being generally larger than many other types of Black teas.
A complex and aromatic tea that strikes a great balance between malty and fruity flavour notes with subtle hints of cacao. Smooth and supple mouthfeel with great body and depth of flavour.
Gong-Fu style (preferred method)
5g per 60 – 100ml of water
95 degrees Celsius
10 secs per infusion* (up to 8 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
5g per 300ml of water
93 degrees Celsius
2mins per infusion (up to 3 infusions)
5g per 500ml of water
10hrs in the fridge
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.