During third century BC, the central area of Yunnan, around present day Kunming (major city), was known as Dian’. The name Dian Hong means "Yunnan Black tea". Often Yunnan black teas are referred to as Dian Hong teas. Yunnan black teas vary in their flavor and appearance. Some grades have more golden buds and a very sweet and gentle aroma without astringency. Others make a darker, brown brew that is bright, uplifting and slightly sharp. You may add milk to this tea (a longer steeping time is needed to acquire enough astringency to balance the milk).
This item looks similar with an ordinary ripe pu-erh cake, however, it is not pu-erh tea at all, this is a rare cake pressed with Dian Hong tea (Yunnan black tea). It smells strongly of chocolate and malt. Once infused to a rich, honey-gold, the nose takes on caramel and vanilla notes. It is slightly sweet, spicy tea with its finish of burnt caramel. Very smooth, minimal astringency.
The leaves are pressed into cakes so that they could be preserved in a good condition just like pu-erh.
Brewing Guideï¼?/strong>The water used to steep this tea should be at the boiling point. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes with more or less time is recommended depending on the desired concentration.