This batch of Dian Hong starts with a welcoming aroma of caramelized wood and finishes like French oak aged bourbon. It has comforting notes of sweet adzuki bean soup and mountain yams, perfect for any day your soul needs a hug.
Simply put, Dian Hong means red tea from Yun Nan.
Dian Hong is known for having notes of rose, cocoa, red bean soup, and dark honey. It's comforting to the soul and body.
Red tea is wilted, then after the stems have lost enough moisture to snap, the wilted leaves are rolled vigorously to break the membranes sufficiently. This step allows complete oxidation that will facilitate the fermentation later on. Red tea is rolled for the most extended amount of time among all teas, often for over an hour. The rolled leaves are shaken loose and evenly layered into a bamboo basket and then covered with wet clothes to ferment. Greener leaves are picked out in a tedious picking step before baking dry over charcoal ash. Ti Xiang is a baking technique designed to enhance and purify the tea's aroma without altering its original flavor profile. It is usually done at least three weeks after the tea has been baked. It is a tricky step that many opt to skip because, if not done correctly can quickly ruin an otherwise mediocre tea.
