Dian Hong Mao Feng is a traditional black tea from Yunnan, a region renowned for producing some of the most distinctive Chinese black teas. The term Mao Feng refers to a style made from young buds and the first tender leaves, giving the tea an elegant appearance while preserving the fullness and intensity typical of fine Yunnan black teas. More
Dian Hong Mao Feng is a traditional black tea from Yunnan, a region renowned for producing some of the most distinctive Chinese black teas. The term Mao Feng refers to a style made from young buds and the first tender leaves, giving the tea an elegant appearance while preserving the fullness and intensity typical of fine Yunnan black teas.
The infusion has a dark amber to mahogany colour and a rich aroma with notes of honey, cocoa, malt and dried fruit. The taste is full-bodied, harmonious and layered. It naturally connects sweet and gently bitter tones, which complement each other and flow smoothly from one into the other. Alongside honeyed sweetness and caramel notes, hints of dark chocolate, cocoa, baked bread crust and dried plums appear. The result is a balanced tea with a pronounced body, a long aftertaste and a pleasantly warming character.
Dian Hong Mao Feng is an excellent example of why Yunnan black teas are appreciated all over the world. It offers enough strength for an everyday morning cup, while also providing the depth and complexity appreciated by more experienced tea lovers during a more focused tasting.
Western brewing: Use 4–5 g of tea per 350 ml of water at 95–100 °C. Steep for 3–5 minutes according to the desired intensity. A longer infusion will emphasise the malty, cocoa-like and gently bitter notes without the tea losing its harmony.
Traditional preparation using Gong Fu Cha 工夫茶: Use approximately 8 g of tea per 150 ml of water at 95–100 °C. Steep the first infusion for 15–20 seconds and gradually increase the steeping time for subsequent infusions. The tea yields 5–8 full and balanced infusions.
