Nuo Xiang Dian Hong Sticky Rice Aroma Yunnan Black Tea

Nuo Xiang Dian Hong is made from Yunnan Golden Tip Dian Hong Black Tea and naturally scented with Nuo Mi Xiang Ye, a fragrant plant leaf known for its distinctive sweet, rice-like aroma. This traditional scenting process gives the tea a gentle, naturally sweet fragrance reminiscent of sticky rice, cooked grains, and warm cereal notes, while preserving the rich and mellow character of the original Yunnan black tea.

Nuo Mi Xiang Ye (Glutinous rice leaf) is a naturally aromatic plant leaf whose fragrance has a characteristic sticky-rice-like sweetness. It is not rice and is not an artificial flavoring ingredient. During the scenting process, the natural aroma of the leaves gradually combines with the aroma of the Golden Tip Dian Hong, creating a distinctive and harmonious flavor. A small amount of the natural scented leaves is retained in the finished tea, so you may see some green leaves among the tea when brewing.

Unlike ordinary Dian Hong, which typically emphasizes honey, malt, fruit, or naturally sweet black tea aromas, this Nuo Xiang Dian Hong has an additional layer of soft, warm, and distinctly sweet rice-like fragrance. The original character of the Yunnan Golden Tip Dian Hong remains at the foundation, giving the tea a smooth, rich, and naturally sweet liquor, while the Nuo Mi Xiang Ye adds a gentle sticky-rice aroma and a warmer, rounder character. Rather than producing an intense aroma through added fragrance, the scenting process allows the natural plant aroma and the tea's own character to develop together.

The overall taste is smooth, mellow, and sweet, with the rich character of Yunnan black tea followed by a soft sticky-rice and cooked-grain aroma. The fragrance is particularly noticeable when the tea is hot, while the sweetness and gentle Nuo Xiang character become softer and more distinct as the tea cools.

No artificial flavors or artificial fragrances are added. The distinctive aroma comes from the natural scenting of Yunnan Golden Tip Dian Hong with Nuo Mi Xiang Ye.

Brewing Guide: For an easy everyday preparation, use about 5 grams of tea with 300–500 ml of water at 90–95°C (194–203°F) and steep for about 2–3 minutes. For gongfu brewing, use about 5 grams in a gaiwan or small teapot with 90–95°C water. Steep the first infusion for approximately 10–15 seconds and gradually increase the steeping time with subsequent infusions according to taste. The tea is quite easy to brew and does not require precise techniques.