Dian Hong "Three Pagodas" Black Tea Cake, 100 g

Dian Hong "Three Pagodas" is a Yunnan black tea pressed into a 100 g cake. This is the very type that once won China back its place on the world tea market.

The story of the type

In the 19th century Britain took over black tea: shipments of large-leaf black tea from India and Ceylon (Sri Lanka) brought Chinese exports to their knees. The English claimed their cultivars were unique and even refused to sell seedlings to the Chinese.

Only in 1938 did Zheng Hechun and Feng Shaoqiu, after long research, find large-leaf trees near Kunming suitable for mass production of black tea. The main raw-material regions became Dali, Wei Shan, Shun Ning (today Fengqing) and Bao Shan.

By 1949 the technology had been perfected, and Dian Hong could compete even with Anhui's Qihong (Qimen/Keemun Hong Cha). From 1950 Dian Hong began its march: cautiously at first, through Hong Kong, then boldly out of Guangzhou, as a black tea river flowed into the western world.

Flavour profile

• Linden, meadow flowers, celery
• Fruitwood chips, tobacco, bread
• Pine nuts, peanut, honey
• Date, cherry

Details

• Type: Dian Hong, Premium grade
• Province: Yunnan, China
• Form: pressed cake, 100 g
• Packaging: kraft paper doypack with a clear window and a zip-lock seal