Gu Shu Dian Hong (2025)

General

Among tea lovers, Yunnan province is perhaps best known for its exceptional Pu'er tea. This tea, typically pressed into cakes and classified as a dark tea, is produced from the province's local tea variety, which locals call daye. This same large-leaf tea variety is also used to produce Yunnan red teas, or black teas in the West. The most notable of these Yunnan black teas is Dian Hong. The name of the tea means Yunnan red, as dian is the short name used for Yunnan province and hong means red. Dian Hong teas are skillfully picked and processed needle-like teas that share the soft and succulent basic character of Pu'er teas. However, oxidation gives Dian Hong a wonderful warm malty and honeyed sweetness.

This tea

This Dian Hong is picked from older tea trees growing in the Jinggu area. These tea trees represent a variety with exceptionally fluffy, plump leaves and buds.

Taste

The tea has a rich brown sugar, fresh woody and mild honeyed character. The taste is woody honeyed and long.

Infusion

2-3 tablespoon of tea leaves is needed. Use boiled water for infusion. If the tea is made in a pot of less than half a liter, you can brew the leaves a few times with this amount of leaves. It is better to do one longer steeping in a larger pot. In a small pot, the steeping time is 1-3 minutes and in a larger pot, 3-5 minutes. Adjust the amount of leaves and the infusion time according to your taste.