This Yunnan black tea, more accurately referred to as “red” in Chinese tradition, comes from the same early spring harvest as our Yunnan green tea. It is the very first picking of the year, known as Tou Cai Cha (头采茶), taking place in the second half of February. This particular lot was harvested in 2021 and has been naturally aging since, allowing its character to gradually evolve – the taste has become rounder, deeper, and more harmonious over time. More
This Yunnan black tea, more accurately referred to as “red” in Chinese tradition, comes from the same early spring harvest as our Yunnan green tea. It is the very first picking of the year, known as Tou Cai Cha (头采茶), taking place in the second half of February. This particular lot was harvested in 2021 and has been naturally aging since, allowing its character to gradually evolve – the taste has become rounder, deeper, and more harmonious over time.
The leaves are harvested from tea trees that are approximately 200–250 years old. These old, deeply rooted trees grow more slowly, drawing nutrients from deeper layers of the soil and producing leaves with a richer natural composition. In traditional tea culture, the age of the trees is closely associated with greater complexity, depth, and a certain “vitality” in the infusion. Combined with several years of natural aging, these qualities become even more pronounced – the tea feels fuller, calmer, and more balanced in its expression. Such tea often leaves a gentle sense of warmth and grounding in the body. Old trees are not merely a botanical curiosity, but represent a continuity of landscape and time that is reflected in every cup.
The leaves come from the ecologically managed tea garden Wa Kan Shan (瓦坎山) in southern Yunnan, situated at an altitude of around 1650 meters. This area lies far from industrial activity and dense settlement, forming a naturally balanced ecosystem. The tea plants are seed-grown from the traditional local cultivar Qun Ti Zhong, which contributes to the depth and character of the resulting liquor.
In the cup, the tea reveals a deeper, calmer reddish-brown color. The aroma is rich and sweet, with more integrated floral notes and a smoother, more refined roasted undertone. The taste is rounder and softer than that of younger teas, naturally sweet and without sharp edges, followed by a long, clean, and harmonious finish.
Historically, the central Yunnan region around present-day Kunming was known as Dian as early as the 3rd century BCE. The name Dian Hong literally means “Yunnan red tea” and is commonly used to describe black teas from this region. Their character varies depending on processing and the proportion of golden buds, ranging from delicate, honeyed profiles without bitterness to fuller, darker, and more structured expressions. Thanks to its aging, this particular tea stands out for its exceptional balance and calm depth, making it suitable even for preparation with milk, where it retains its character while becoming softer and more rounded.
