Some people think that the more the golden tip, the better the quality of a black tea. For a real connoisseur, however, it is the taste profile made possible by properly managing all the variables throughout production that matters. Don’t be convinced by the rich dark chocolate aroma of the dry leaves either. What matters is the round and complex body in the clear deep golden red liquor possible only with the first flush leaves from the deep mountains in Fengqing, the origin of Dianhong.
Strong aroma of dark chocolate in a smoky overtone. Flowery impression with accents of peach and honey. Light peppery notes. Clear, deep amber colour infusion with bright yellow brim. Smooth, flowery body with silky texture that can be dry when infused at proper strength. Malty undertone with pleasant bites of peppercorn. Clear citric accents and sparks of lemon zest dependent on infusion strength and temperature. Slow but steady sweet aftertaste with rolled oat overtone.
Gongfu approach yields quite a different taste profile from the conventional one. So does infusion temperature as well as infusion strength. Citrus level increases as the temperature nears boiling. Optimum between 95~90°C. Do experiment with this tea and see which suits your preference.
A little note about the cultivar for Dianhong
Although most Dianhong varieties and selections from Fengqing are produced with cultivars directly or indirectly related with Camellia sinensis variety assamica, the general taste profile is quite different from black teas from Assam, or the rest of India, for that matter.
Note also that the indigenous cultivars in most of Yunnan are of the assamica variety but very different from from production cultivars used outside of China. Locally, such cultivars are grouped under the concept of “Da Ye Zhong”, or Big Leaf Variety. It is a whole family of trees different from what are used in neighbouring India or Nepal, but related. Certain production cultivars in China have been crossed with plants from India though. Plant development in tea production is a crucial and ongoing process.
Taxonomy of the tea plant drawn in the early days when the West discovered tea needs quite an amount of work for better accuracy. Do compare the taste difference to discover the diversity and facts.
Finer and safer quality Longjing from the genuine origin has become so high price that there is a great demand for alternatives. Tea Hong’s Longjing Pure is produced deep in the high mountains in a national conservation area away from pollution. Same latitude as Hangzhou, but higher up in altitude. Even more ideal for green tea. Not only does it answer the market need but can also satisfy the connoisseur’s high requirement for taste authenticity. Tea Hong’s Longjing Pure. Purely Longjing.
This is a more affordable version of the most sought after Chinese green tea. While some people are willing to pay thousands for a small pack of the earliest harvest in Spring, Tea Hong brings you what is authentic but slightly later in season, for similar enjoyment but much less in price. It is, nevertheless, still a first flush — some tea grows slower than others, dependent on the cultivar, horticulture and micro-climate.
Silver Curls is a spring flush harvested in the deep mountains in eastern Fujian. A nice green tea both for its taste and appearance, it can be used extremely flexibly for various needs. This Tea Hong’s basic grade green tea is often placed as a premium one in many other teashops.
Huangshan Maofeng green tea is a must-have souvenir when one visits Huangshan. However, even if you know the way to real teashops rather than tourist traps, a pack of such quality as Tea Hong’s Cuiyu would come at a high price. That is why this pleasant tasting and slightly sweet baked green tea is a most popular item not only for our retail, but also export. To maintain consistent high quality, we employ only harvest before the lunar almanac demarkation of “guyu” — the first rain for seeding, around early to mid-April. “Yuqian” — before the rain — is the traditional term for this.