Straight ・ Dianhong / Yunnan
Dianhong / Yunnan
Rich in golden tips, sweet and mellow.
- Origin
- Yunnan Province, China
- Liquor color
- Shimmering Golden Red
- How to enjoy
- Best enjoyed as straight or milk tea
About Dianhong / Yunnan
This black tea, known as 'Dianhong', originated in Yunnan Province, China, considered the birthplace of tea, in the 20th century. It is characterized by its abundance of golden-tipped buds, offering a sweet aroma reminiscent of sweet potatoes and honey. With low astringency, it is smooth and enjoyable both straight and with milk.
How to brew
Good tea comes down to three basics: the amount of leaves, fresh boiling water, and steeping time. Use about one teaspoon (3g) of leaves per cup, pour freshly boiled water at 95–100°C briskly over them, put the lid on the pot, and steep for 2.5–3 minutes. When the leaves circulate up and down in the pot (the 'jumping' effect), the aroma and flavor come out well.
- As a straight tea
- Enjoy the tea's natural aroma and liquor color. Steep for about 2.5–3 minutes; shorten it slightly if you find it too astringent. Pour out to the very last drop (the 'best drop') so the second cup keeps the same strength.
- As a milk tea
- Full-bodied teas pair well with milk. Use slightly more leaves and steep a bit longer (3–4 minutes) for a strong brew, then add room-temperature milk afterwards. Not overheating the milk lets the tea's aroma shine.
A general guide to brewing black tea. Adjust to the tea and your taste.