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A cup of Nonpareil Yunnan Dian Hong Black Tea will not only attract you by its taste, but also by its appearance: so dark and strong with tight and long tips. This tempting appearance is produced in Yunnan. While if you want to describe its taste, you can use the word elegant. It can serve you a cup of elegant gongfu tea or afternoon tea.
High mountains and proper environment produces good tea. Chinese Red has a price of high value. Its special tea tree and superb making skills make this tea carrying a unique fragrance as rich as perfumes. The top notes make you delighted; the middle notes fresh your mind; the base note of strong floral fragrance make you intoxicated.
Recommend Brewing Guide:
The natural environment in Fengqing is quite unique and advantaged: how high the mountain is, then how high the water will be; how high the fog is rising, then how high the tea tree can grow. -- Zhou Jing, the tea maker of TeaVivre’s Dian Hong
Yunnan Province is renowned as the south of colorful clouds. As the birthplace of tea, Southwest China carries a profound history, as well as the mission of providing fine Dianhong Black tea and pu-erh tea to the world. The Nonpareil Yunnan Dian Hong Black Tea is a result of Yunnan Dianhong’s high skills. It is a production of perfectly combining Yunnan’s skills with Fujian’s tea trees.
Q: what is the standard of picking the fresh tea leaves for making Chinese Red? Zhou Jing: one bud with one leaf should take one-third of all, while one bud with two leaves take two-third.
Q: this tea’s flavor is quite unique. Can you tell us the reason? And how is the flavor formed? Zhou Jing: yes it is indeed different. The main reason of this unique flavor is the tea tree. Next is the process including fermentation and drying. When drying, the temperature must be controlled about 150℃, and will be repeated dried for 3 to 4 times. Thus the fragrance of black tea can be released.
Q: the Chinese Red has dark appearance without any pekoe, but its taste is still very nice. Can you tell me why? Zhou Jing: because the tea tree is oolong tea specie. Even though the fresh tea leaves have plenty of tender buds, they will turn into dark color after produced. It is not like Fengqing large leaf specie, which can has golden buds covered with pekoe.
Our Dian Hong black teas are produced by Fengqing which is located in the south of Dianxi Longitudinal valley, Fengqing is famous as the hometown of Yunnan black tea in Lincang and is one of the original places of tea in the world. In Fengqing lies a succession of mountains, which alternate with rivers. Fengqing has a long history of planting, producing and drinking tea. The Superfine Yunnan Dian Hong Black Tea was successfully produced in Fengqing in 1958, which then has a national reputation.
Being a fully oxidised – or fermented – black tea, Dian Hong does not have the same level of antioxidants that our White and Green teas have, however it is still a good source of these and so will also help reduce the risk of cancers and lessen the affects of aging. Black teas such as our Dian Hong also are considered to help prevent tooth decay and help lower your cholesterol levels.
For more information on the health benefits of TeaVivre's Black Teas, see our article on Tea Health benefit.
Though black teas have been crafted in China for probably close to 2,000 years, the history of this particular type of black tea – Dian Hong – only stretches back about 100 years. Dian Hong was first crafted in the 1930's a man by the name of Feng Shaoqiu. The first batches of Dian Hong were instantly popular, and were exported through Hong Kong to England, where it became very much sought after due to its high price and favour with the Queen at the time, who preferred it – somewhat scandalously – to the in-favour Indian teas commonly drunk at that time.
Now Dian Hong has become one of the most respected and widely known types of Chinese black tea. Held in extremely high regard in China, it is often presented by the government there as gifts to visiting dignitaries.
You may learn more about black tea knowledge from our article:
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The tea leaf is slightly small and reddened with roast, malt, and dark wood tones coming off from the leaves. I can hint at a slight mild dry dry cherry tone in the background. I warmed my gaiwan up and placed some inside. The hot leaf gave off an intense scent of strong roast and malt with bittersweet dark coco. I washed the leaves once and prepared for brewing. This tea was filled with heavy dry wood and malt tones. I could taste a slightly sweet flavor with rough vanilla tones, but it was primarily rough and woody. It was a decent tea, but a bit too rugged for me.
I like to drink this tea. Great service and reliable package. Thank you Tea Vivre
I like to drink this tea hot with a touch of agave syrup and cream. It is also good iced.
A really nice tea - smooth and very mellow, with a honey sweetness and floral scent.
This is an okay tea, it is earthy without being astringent and dry without being bitter. The flavor is sweet and mellow and it brews easily. There is not much of an aftertaste, it fades within a couple minutes. The aroma of the leaf is somewhat smoky and smells like charred wood. This tea is missing depth and complexity though. It is one-dimensional and does not have a wide flavor profile. It is very expensive for such a basic taste. TeaVivre has better value in other black teas, some of which are more affordable AND taste better.
This is a nice malty black tea with a lot of flavour and without astringency. Without the golden tips characteristic of Yunnan Dian Hong, this tea is more earthy and might do well served extra strong and with milk.
I was curious to see what this one would taste like, having a similar name to the super fruity nonpareil yunnan dian hong ancient wild tree that I enjoyed so much. The dry leaf is dark and twisty. The brewed tea tastes malty with a bit of cherry and stone fruit, especially after several infusions. Overall, it's an excellent tea, but I think I like ancient wild tree best.
The dry leaf is skinny black wires, not very broken up but maybe 1 to 2 cm long…hard to measure curly things. :) There is the odd leaf that is much lighter, but this isn’t a golden tea. It smells very strongly of chocolate, maybe like a dark hot chocolate or a chocolate cake batter before it hits the oven. There is some sweetness, so it isn’t all dark and bitter in aroma. Really nice smell! I used water slightly cooled after the boil and steeped half the sample packet for approximately 3 minutes. The steeped aroma reflects the dry aroma strongly but also has a brisk almost bitter smell. I don’t know if other people get that too, but I sometimes smell that a tea is or will be bitter. It’s not a guarantee but that is what I have found it to most often represent. The Teavivre brewing suggestions were 1 to 5 minutes, so I went with my usual time. This has cooled for about 15 minutes but it is still warm and drinkable, sipping in more gently than I expected. I do get cocoa right off the bat, and some sweetness on the tongue after the sip. It builds up with every sip, increasing the flavour and the depth. This is definitely a tea that is improved by drinking continuously, and maybe consciously. I was typing away and realized that the sweet and the cocoa linger deliciously. It forced me to pay attention and be friends. I like that in a tea.
There is almost a light sweetness to the scent of the brewed tea. The tea has a smoky flavour to it, the flavour is light and pleasant. I would recommend this tea it is much better than you average black tea and brews well for multiple infusions.
When I think of nonpareil, I think of sno-caps….those little chocolate candies you get at the movies that have the white beady-balls on one side. With this tea, the similarity isn’t very far off with the chocolate note, but this simplistic comparison needs to end here, because this is one complex tea! The dry leaf had a chocolate and woodsy note that was surprising when expecting a usual Dian Hong (or at least something like it!) After a 5 minutes steep western-style, the liquid was a beautiful golden amber color, not the mahogany I was expecting after smelling the leaf! This tea smells organic….and what I mean by organic is “of the earth”. The taste was also very organic with a dark woodsy note coming to the forefront, then warm hay, wheat….then cocoa, flowers, and a touch of parched earth. It certainly doesn’t taste like any other teas I’ve had before! There is also a slight astringency, that makes you want another sip…and another, and another….. (5 minutes later) Now that I’ve had some time over this cup to change my expectations (from Dian Hong to the unexpected), I can understand why this is a considered to be a coveted tea. Reminiscent of Bailin Gongfu, this is a deep, rich, multi-layered tea. The bottom and mid-notes of dark wood, earth, chocolate and hay marry well with the floral and wheat top notes. It almost seems like a “Man’s tea” …. A great deep flavored cuppa for sitting on a small fishing boat on an early chilly foggy morning, not being in any kind of hurry for the fish to bite. Nonpariel Yunnan Dian Hong Chinese Red Black Tea is an unusual, extraordinary cup for when you’re craving the unusual, extraordinary places that a cup of tea can take us. Recommended! Flavors: Earth, Flowers, Hay, Wheat, Wood
Reply: Dear Liew, Each tea has its unique taste. So in my opinion, you'd better not blend these teas.
Reply: The tea trees of this tea belongs to the specie called Mei Zhan, originates from Anxi in Qing Dynasty.
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