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Dian Hong is a very special black tea because it comes from a Chinese province, Yunnan, which until the mid-1900s had always produced green tea and Pu Erh. But during the second war against Japan, many Chinese tea masters were left without work, entire tea plantations and factories were closed. Many migrated from the north and center to the south, where the situation was still under control.
Among them was Feng Shaoqiu, a tea master from Qimen in Anhui, a famous area for black tea, who decided to migrate to Yunnan. Here he came into contact with the farmers and masters of the area and came up with the idea of trying to create black tea from local cultivars. He chose a large leaf tea that was the most commonly used and for several years he tried and refined his technique to understand how to create a good black tea from those leaves. Thus was born Dian Hong, the first batch of this tea saw the light in 1939. Since then it has become one of the most appreciated black teas.
The liquid of Dian Hong black tea is clear, its taste is more delicate and floral than other black teas but still impactful.
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