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Natural and Additive-free Pu'er Yunnan Dian Hong Tea Spring Tea 357g Organic Yunnan Sun-dried Black Tea Cake Tea Ancient Tree Tea 普洱茶 云南滇红茶 春茶 357g云南晒红茶茶饼茶叶饼茶古树茶
Natural and Additive-free Pu'er Yunnan Dian Hong Tea Spring Tea 357g Organic Yunnan Sun-dried Black Tea Cake Tea Ancient Tree Tea 普洱茶 云南滇红茶 春茶 357g云南晒红茶茶饼茶叶饼茶古树茶
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Product Name:Pu'er Yunnan Dian Hong Tea Spring Tea 云南滇红茶 春茶
Product Category:Pu-erh Tea
Specification:357g
Warranty: In line with the storage environment. The more it ages, the more fragrant it is.
Storage Method:Dry and ventilated, no odor, avoid direct sunlight.
Dian Hong is the generic name for Yunnan black tea, which is divided into Dian Hong Gongfu tea and Sun Hong tea. The buds and leaves are fat and strong, the golden hairs show, the soup colour is red, and the taste is strong.
The production area of Dian Hong is mainly more than 20 counties in six prefectures along the Lancang River in Yunnan, namely Lincang, Baoshan, Simao, Xishuangbanna, Dehong and Honghe. Dian Hong Fu Tea is made by picking buds and leaves of 1 bud, 2 or 3 leaves as raw materials, withering, kneading, fermentation and drying; Dian Hong Shattered Tea is made by withering, kneading, fermentation and drying.
The most characteristic feature of Dian Hong Fu Tea is that the hairs are exposed, and the colour of the hairs is light yellow and golden yellow. Fengqing, Yunchang and other places of production of Dian Hong Fu tea; Lincang, Menghai and other places of production, the hair colour is mostly golden. Even in the same tea plantation, different seasons of the tea colour also varies, spring tea millimetre lighter, more light yellow, summer tea millimetre more dark yellow, autumn tea is more golden yellow. Another major feature of Dian Hong Fu Tea is its rich aroma and flavour. Aroma to western Yunnan Yunxian, Fengqing, Changning for the best, where the production of Dianhongfu aroma with floral.
Dianhong drinking more to add sugar and milk and drink mainly after adding milk aroma and flavour is still strong.
Chinese tea：
Chinese tea has a history of over 5,000 years, during which a series of unique tea culture have come into being, covering from tea plant cultivation and conservation, tea-leaf picking to processing and sampling tea. Tea-leaves are mainly produced in the southern area to the Yangtze River for mild climate and fertile ground there, such as the provinces of Zhejiang, Yunnan, Guizhou and Fujian. There produce an abundance of renowned tea varieties, e.g. Longjin, Wulong, Pu'er, Tieguangyin.
Product Category:Pu-erh Tea
Specification:357g
Warranty: In line with the storage environment. The more it ages, the more fragrant it is.
Storage Method:Dry and ventilated, no odor, avoid direct sunlight.
Dian Hong is the generic name for Yunnan black tea, which is divided into Dian Hong Gongfu tea and Sun Hong tea. The buds and leaves are fat and strong, the golden hairs show, the soup colour is red, and the taste is strong.
The production area of Dian Hong is mainly more than 20 counties in six prefectures along the Lancang River in Yunnan, namely Lincang, Baoshan, Simao, Xishuangbanna, Dehong and Honghe. Dian Hong Fu Tea is made by picking buds and leaves of 1 bud, 2 or 3 leaves as raw materials, withering, kneading, fermentation and drying; Dian Hong Shattered Tea is made by withering, kneading, fermentation and drying.
The most characteristic feature of Dian Hong Fu Tea is that the hairs are exposed, and the colour of the hairs is light yellow and golden yellow. Fengqing, Yunchang and other places of production of Dian Hong Fu tea; Lincang, Menghai and other places of production, the hair colour is mostly golden. Even in the same tea plantation, different seasons of the tea colour also varies, spring tea millimetre lighter, more light yellow, summer tea millimetre more dark yellow, autumn tea is more golden yellow. Another major feature of Dian Hong Fu Tea is its rich aroma and flavour. Aroma to western Yunnan Yunxian, Fengqing, Changning for the best, where the production of Dianhongfu aroma with floral.
Dianhong drinking more to add sugar and milk and drink mainly after adding milk aroma and flavour is still strong.
Chinese tea：
Chinese tea has a history of over 5,000 years, during which a series of unique tea culture have come into being, covering from tea plant cultivation and conservation, tea-leaf picking to processing and sampling tea. Tea-leaves are mainly produced in the southern area to the Yangtze River for mild climate and fertile ground there, such as the provinces of Zhejiang, Yunnan, Guizhou and Fujian. There produce an abundance of renowned tea varieties, e.g. Longjin, Wulong, Pu'er, Tieguangyin.
