This “Dian Hong” (Yunnanese red tea) is made from a purple varietal and has been oxidized lightly as to preserve the qualities of the mountain and trees. The trees are “big leaf” tea trees and grow wild in the forest at an altitude of 1600-2200 meters.
The purple hue that can be seen around the edges of the fresh leaves somehow seem to add a completely different layer of taste to the steeped liquor. The taste resembles peaches or plums, but it also carries with it many of the qualities of a strong and powerful Dian Hong.
This tea is better to be brewed in a teapot, either side handle or “Gong Fu”.