Organic High Mountain Dian Hong Yunnan Black Tea

This Organic High Mountain Dian Hong is produced in the high-altitude tea gardens of Yunnan, China. The tea grows in a pristine mountain environment with frequent mist, fertile soil, and large day-night temperature differences. The cool climate allows the tea trees to grow slowly, helping the leaves accumulate rich aromatic compounds and natural sweetness. These conditions give the tea its distinctive character—rich aroma, smooth texture, and full-bodied flavor.

The tea is made from carefully selected tender spring leaves, typically consisting of buds and young leaves. It is crafted using traditional Dian Hong black tea processing methods including withering, rolling, oxidation, and drying, allowing the leaves to fully develop their natural aroma and sweetness. The result is a classic high-mountain Dian Hong with excellent balance and depth.

The dry leaves are tightly twisted and well-shaped, with plump buds and abundant golden tips. The color is a mix of dark blackish-brown and golden hues, giving the tea an attractive and lively appearance. The dry leaves already release a gentle natural sweetness with notes of honey and subtle floral and fruity aromas.

When brewed, the tea produces a bright and clear amber-red liquor. The aroma is rich and fragrant, featuring the characteristic honey notes of Dian Hong along with hints of malt, delicate floral tones, and a soft fruity sweetness. As the tea is infused multiple times, the aroma gradually unfolds, revealing deeper layers of fragrance.

The taste is smooth, mellow, and full-bodied without bitterness. The liquor feels soft and rounded on the palate, with a natural honey-like sweetness and a silky texture. In the middle palate, subtle hints of malt and cocoa add warmth and complexity to the flavor. The finish is clean and sweet, with a pleasant lingering aftertaste that leaves a lasting fragrance in the mouth. The overall profile is aromatic, smooth, and satisfying, making it an excellent tea for both daily drinking and careful appreciation.

Brewing Guide:

Gongfu Style: Use about 5 g of tea in a 100–120 ml gaiwan or small teapot. Brew with water at 95–100°C. Steep the first infusion for about 10–15 seconds, increasing the time slightly for each subsequent infusion. The tea can typically be brewed 6–8 times.

Western Style: Use about 3 g of tea with 200–250 ml of water at 95–100°C. Steep for 2–3 minutes before drinking. The leaves can be re-infused 2–3 times.

After brewing, the infused leaves are soft and supple with a reddish-brown color, showing intact buds and leaves that reflect the quality of the raw material and careful craftsmanship.