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Tasting notes:
soft and thick. Rich, bread, dried fruit, with a pleasant astringency. It is perfectly drunk, leaving a pleasant, velvety aftertaste. Impact: warms and tones.
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A popular Chinese red tea from Yunnan Province, on the territory of which the state of Dian was located in ancient times, after which the tea was named Dian Hong (滇红, Red Tea from Dian). We called it Honey for the corresponding shades in taste.
A fairly young variety, its history goes back 90 years. Dian Hong was created to compete with Indian and Ceylon tea in the foreign market. The idea was a success, and now Chinese dianthus has gained popularity all over the world. What's the secret? Not least in the fact that raw materials are collected from large-leaved tea trees for dianthus. These trees belong to the Assamese (Indian) variety of tea camellia. Hence the strength of taste and pleasant astringency.
The leaf for the production of this Dian Hong is collected from the bushes of a rare local cultivar from the Menku region. Therefore, Honey Dian Hong has a bouquet different from the taste of classic dianhongs.
Aroma: spicy and sweet, with notes of honey, chocolate, and jam.
Taste: soft and thick. Rich, bread, dried fruit, with a pleasant astringency. It is perfectly drunk, leaving a pleasant, velvety aftertaste.
Impact: warms and tones.
Collection: Spring (April) 2022, Mengku Region, Lincang County, Yunnan Province, China.
Tea Preparation
Add 6 grams to a Teapot (300 ml).
Use 212°F boiling water.
Infuse the brew for 3-4 minutes.
