Black Tea: Short Description
Processing: Hand-picked tea buds from old tea trees. Black tea variety: Dianhong
Preparation: Water temperature: 90°. For preparation in a tea pot: Infuse 2 teaspoons of tea leaves for ca. 2 minutes. For more details, check out our video.
Provenience: Menghai, Yunnan, China
Altitude: 1100-1300 m.ü.M.
Our Black Tea in Detail
Black tea from Yunnan is a specialty that you should not miss if you are a black tea lover. The Chinese name of this tea is Dianhong, “dian” stands for Yunnan, and “hong” for read, because black tea is actually called red tea in Chinese. It delights with its round, malty flavour and an intense smell of roses.
Our black tea consists of young shoots of old tea trees. These are picked so that they always consist of one bud and two leaves. Thus, the earthy flavours of the leaves balance out the sweetness of the buds. After picking, the leaves wither in a ventilated room. Then they are rolled in order to break down the cell walls in the leaves an thus allow for complete oxidation.
In a next step, the rolled leaves are left to oxidise for some time at a certain temperature. Once oxidation is complete, the leaves are heated up again to stop further oxidation and to dry the leaves. Now you can see a difference in color between the buds and the leaves: Whereas the buds turn into a golden colour, the leaves have a darker, brownish colour.
Black tea are ideal to warm you up in colder weather. Because our Dianhong consists of whole leaves, it has a much more rounded flavour than Indian black tea, for example. Those usually contain broken leaves as a more intense flavour is desired.
In order for the subtle flavours of this tea to come through, it is best not to infuse too much tea. The exact amount depends on the method of infusing and personal taste, so we recommend you to experiment and find your personal sweet spot. You will also find a short introduction in our product video (English subtitles).
If you use a lidded cup or an infuser pot, you will be able to notice the changes of the different flavours after each infusion. Infusing it in a tea pot works perfectly well as well, though, and depending on the amount of water you are using, you will be able to infuse it a second time.