Dian Hong Gong Fu
Dian Hong Gong Fu
Noir
Chine
95°
3-6 min
The entire, twisted leaves are brown and accompanied by numerous golden buds. The infusion is reminiscent of fruity Darjeeling (apricots) with the richness and sweetness of Chinese teas.
Suggestions from our Master
To respond to the success of fermented teas in the West, the southern region of Yunnan began producing red tea in a government factory in 1939, from trees of the “Da Ye” variety used to make Pu Er. The exceptional climatic conditions of this region and the very particular characteristics of the leaves of the “Da Ye” tea plants used to develop this “Yunnan Gong Fu red tea” quickly made it a highly sought-after product for its aromatic qualities and its polyphenol content. , exceeding those of other fermented teas available on the market. The success was such that gardens multiplied in Yunnan, leading to intensive deforestation of certain mountain ranges in this region. The best picking of Dian Hong Gong Fu is done entirely by hand in spring, with the harvest of the bud and the two consecutive leaves.
Infusion time: 3 -6 min.
Temperature: 95°
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Livraison estimée : Feb 11 - Feb 15
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