It is rare for a red tea to have such an intense fragrance, bringing the typical under-forest scents of bark and camphor that Nannuo Mountain is famous for. The infusion is bright red with shades of gold, and releases an intensely sweet flavor of honey and ripe peaches, complex yet gentle.
This tea is called Dianhong, which means "Yunnan Red", and it is a very typical red tea from Yunnan.
It is naturally oxidized in bamboo chests, and dried under the sunlight: this process assures the most complex evolution of flavours over the years, making this tea perfectly suitable for aging.
Farmed, harvested, processed and distributed by Eastern Leaves
Plantation Altitude: 1800 meters
Origin: Bama village, Nannuo Mountain, Xishuangbanna, Southwest Yunnan
Flush: Spring 2025
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.
Ingredienser: Rød te
Brewing guide:
EASTERN BREWING
Quantity: 1 gr. of tea every 20 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with warm water and pour it after a few seconds.
Brewing time: Begin with a 15-second brew. Increase with each successive brew as needed.
Water temperature: 85-90°C
Number of brews: 8-9
WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 85-90°C
COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 2-4 hours, or in the fridge for 7-8 hours. Filter the liquor and drink within 24 hours.
