Yunnan
From the cloudy peaks of the Hengduan Mountains comes this special Dian Hong tea. It was here among the mountains of Southwest China that tea was first discovered. Sweet, full bodied, and filled with Yunnan's characteristic golden tips, our Master Origins: Yunnan is a timeless treasure.
Growing Region: China's Yunnan Province is referred to as "The Birthplace of Tea". It was in Yunnan during the Shan Dynasty (1500-1046 BC) that tea leaves were first boiled in water as a medicinal drink. Prior to the early 20th Century most tea produced in Yunnan was in a pressed-cake form like Pu'er teas. In fact, fermented Pu'er tea is named after the ancient tea-trading town of Pu'er in Yunnan.
The western style "black teas" of Yunnan are referred to in Chinese as Dian Hong or "Yunnan Red". In contrast to other Chinese black teas, like Keemun, Dian Hong teas are designed to contain a high concentration of golden tips. This makes Yunnan black teas similar to black teas produced throughout the British Empire, most notably in Assam and Ceylon. As with such regions, the golden tips and malty profile of Dian Hong teas make a them a prefect breakfast or afternoon tea.
Grade: FOP (Flowery Orange Pekoe)
Tasting Notes: Sweet Molasses and soft Tobacco with a light astringency and golden body.
Ingredients: Black Tea (China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
From the cloudy peaks of the Hengduan Mountains comes this special Dian Hong tea. It was here among the mountains of Southwest China that tea was first discovered. Sweet, full bodied, and filled with Yunnan's characteristic golden tips, our Master Origins: Yunnan is a timeless treasure.
Growing Region: China's Yunnan Province is referred to as "The Birthplace of Tea". It was in Yunnan during the Shan Dynasty (1500-1046 BC) that tea leaves were first boiled in water as a medicinal drink. Prior to the early 20th Century most tea produced in Yunnan was in a pressed-cake form like Pu'er teas. In fact, fermented Pu'er tea is named after the ancient tea-trading town of Pu'er in Yunnan.
The western style "black teas" of Yunnan are referred to in Chinese as Dian Hong or "Yunnan Red". In contrast to other Chinese black teas, like Keemun, Dian Hong teas are designed to contain a high concentration of golden tips. This makes Yunnan black teas similar to black teas produced throughout the British Empire, most notably in Assam and Ceylon. As with such regions, the golden tips and malty profile of Dian Hong teas make a them a prefect breakfast or afternoon tea.
Grade: FOP (Flowery Orange Pekoe)
Tasting Notes: Sweet Molasses and soft Tobacco with a light astringency and golden body.
Ingredients: Black Tea (China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
From the cloudy peaks of the Hengduan Mountains comes this special Dian Hong tea. It was here among the mountains of Southwest China that tea was first discovered. Sweet, full bodied, and filled with Yunnan's characteristic golden tips, our Master Origins: Yunnan is a timeless treasure.
Growing Region: China's Yunnan Province is referred to as "The Birthplace of Tea". It was in Yunnan during the Shan Dynasty (1500-1046 BC) that tea leaves were first boiled in water as a medicinal drink. Prior to the early 20th Century most tea produced in Yunnan was in a pressed-cake form like Pu'er teas. In fact, fermented Pu'er tea is named after the ancient tea-trading town of Pu'er in Yunnan.
The western style "black teas" of Yunnan are referred to in Chinese as Dian Hong or "Yunnan Red". In contrast to other Chinese black teas, like Keemun, Dian Hong teas are designed to contain a high concentration of golden tips. This makes Yunnan black teas similar to black teas produced throughout the British Empire, most notably in Assam and Ceylon. As with such regions, the golden tips and malty profile of Dian Hong teas make a them a prefect breakfast or afternoon tea.
Grade: FOP (Flowery Orange Pekoe)
Tasting Notes: Sweet Molasses and soft Tobacco with a light astringency and golden body.
Ingredients: Black Tea (China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
From the cloudy peaks of the Hengduan Mountains comes this special Dian Hong tea. It was here among the mountains of Southwest China that tea was first discovered. Sweet, full bodied, and filled with Yunnan's characteristic golden tips, our Master Origins: Yunnan is a timeless treasure.
Growing Region: China's Yunnan Province is referred to as "The Birthplace of Tea". It was in Yunnan during the Shan Dynasty (1500-1046 BC) that tea leaves were first boiled in water as a medicinal drink. Prior to the early 20th Century most tea produced in Yunnan was in a pressed-cake form like Pu'er teas. In fact, fermented Pu'er tea is named after the ancient tea-trading town of Pu'er in Yunnan.
The western style "black teas" of Yunnan are referred to in Chinese as Dian Hong or "Yunnan Red". In contrast to other Chinese black teas, like Keemun, Dian Hong teas are designed to contain a high concentration of golden tips. This makes Yunnan black teas similar to black teas produced throughout the British Empire, most notably in Assam and Ceylon. As with such regions, the golden tips and malty profile of Dian Hong teas make a them a prefect breakfast or afternoon tea.
Grade: FOP (Flowery Orange Pekoe)
Tasting Notes: Sweet Molasses and soft Tobacco with a light astringency and golden body.
Ingredients: Black Tea (China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
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