This black tea (otherwise known as 'dian hong') consists of mainly high-grade leaf buds from the Yunnan Da Ye (Large Leaf) Pu-Erh varietal. After harvesting, the buds are painstakingly sorted, resulting in an exceptionally high-grade tea. Several days of labor intensive processing involves withering and pile fermentation of the leaves. When oxidized, these beautiful buds turn gold rather than black, resulting in a rich, smooth flavor.
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).
Tea Processing: Picking-Withering-Rolling-Fermenting-Drying
Brewing way:Water -100°c OR 212F Tea-6 gram
Storage Way:Damp-proof,Odor-proof,ventilation,clean,cool,away from strong light