Dian Hong Needle

Spring harvest of black tea from the Manghai region in China's Yunnan province. Hand-picked and processed on a farm operating under Natural Farming principles. The oblong needle shaped leaves consist of hairy buds with single leaves. It has light brown in color and a dense, creamy sweet aroma with hints of malt, nuts, and cocoa. Light brown, rich, creamy infusion with notes of cocoa, nuts, dried apricots, and frozen rose hips.

How to brew Dian Hong Needle

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.