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Oven-Baked Dian Hong Mao Feng Black Tea
About this tea
The mellow and sweet taste of Yunnan Dian Hong is different than all other black teas. The uniqueness of Yunnan’s original tea tree strains and the original Dian Hong tea fermentation process create a black tea that is full bodied and strong while nearly devoid of astringency and bitterness.
The oxidation or so-called “fermentation” process is a critical step in the production of Yunnan Dian Hong black tea, and it's this process that contributes significantly to the mellow, sweet and fruity taste of Dian Hong tea. The special fermentation techniques used to produce Dian Hong were developed in the early 20th century.
Today the best Dian Hong black teas are still fermented in small batches within special wooden boxes covered in natural conditions. The term "Dian Hong" was first used during the early 20th century to distinguish Yunnan black tea from other black teas produced in China. "Dian" refers to the historical name of Yunnan Province, while "Hong" means red, which is a common term for black tea in China.
It is highly regarded for its smooth, malty flavor, zero bitterness, golden-red liquor and unique floral and spicy aroma. This reserve batch of Dian Hong black tea is made from the lightly rolled 1 bud and 2 leaves plucking standard known as the “Mao Feng” grade that is only produced from the finest of the Spring first flush harvest.
Origin
Wa Shan, Cangyuan County, Yunnan Province, China
Cultivar
Mengku Da Ye Zhong
Harvest
April 2024
Elevation
1600-2200 meters
Ingredients
Organic black tea
Ingredients
Organic black tea
Origin
Wa Shan, Cangyuan County, Yunnan Province, China
Cultivar
Mengku Da Ye Zhong
Harvest
April 2024
Elevation
1600-2200 meters
Origin
Wa Shan
Cangyuan County, Yunnan Province, China
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 5-7g to a gaiwan or gongfu teapot (per 150mL-200mL).
Use 212°F water.
Do not rinse this tea.
Infuse the first brew for 2-3 minutes.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase the infusion time to coax out the body and strength of the final infusions.
