Dianhong is the Chinese term for black tea from the “cradle of tea”, the southern-east Chinese province of Yunnan. Here the picking and processing of tea look back on at least 3000 years of tradition. However, the exact time and circumstances of the origin of Yunnan’s tea culture blur in the fog of time. Tucked away between Burma and Vietnam, Yunnan province is a difficult place to farm, its topography ranging from Himalayan canyons to limestone spires, but over the centuries locals have wrapped countless paddy fields and plantations around the contours, and it is here that the gourmet Dianhong teas are grown. The gold-tipped leaves yield a golden honey aroma with added malty and mildly nutty depths, perfect for a special occasion but also humble enough for an indulgent daily routine. Yunnan Golden Needle is a superior grade of Yunnan Gold, comprised solely of gold tips covered in much finer golden hairs. The tea has a similar taste but Yunnan Golden Needle is slightly more gentle and sweet due to the loss of the richer brown buds. A wonderfully approachable and satisfying Golden Needle tea that is both delicate and rich.  Harvested exclusively from the long, delicate buds that emerge throughout the hillsides of Simao during the new spring season.  These delicate, fuzzy buds are oxidized to an even golden, yellow color and brew up a deep orange tea with a rich nutty aroma.  This tea has a thick, creamy feel that coats the mouth with a strong flavor of dark chocolate and a lingering honey aftertaste. Brewing Method Added 3 grams of tea leaves to per 8 ounces of water at a temperature right up to 205 degrees F, steep for 2-3 minutes and taste, the flavors gradually grow on the palate, leaves will offer 2-3 steeps. Black tea  ｜  Yunnan   ｜  Complete fermentation   ｜  Spring and Summer