This Yunnan black tea has many golden bubs combined with the black leaves. The taste has strong over tones of cocoa blended with the malty undertones of a traditional Yunnan black tea.
Teas grown in the Yunnan Province of China prior to the Han dynasty were typically exported in a compressed form similar to modern pu-erh tea. Dian hong is a relatively new product from Yunnan that began production in the early 20th century. The word "Diān" (滇) is the short name for the Yunnan region while "hâ€”ng" (紅) means "red (tea)"; as such, these teas are sometimes simply referred to as Yunnan red or Yunnan black.
Bring filtered or spring water to 212°F. Add 1.5 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.