Golden Snails
Organic Dianhong
Black Tea

Premium 93 P.

Premium quality of one of the best black teas in China. From certified organic cultivation at 1,500m elevation in Pu Erh, China. Hand-picked. 150g
  • Famous dianhong tea from its region of origin, Pu Erh
  • Organic cultivation, certified since 2011
  • Pesticide-free since the farm's founding in 1998
  • 1,500m elevation
  • Hand-harvested
  • Large-leafed, autochthonous cultivar
  • Specialised oxidation


Character Malty, robust, pleasantly bitter, slightly raw, classic
Tea Garden A leading organic tea farm in the Wuliang Mountains in Pu Erh
Terroir Pu Erh, Yunnan, China
Harvest Harvested by hand (June 2021)
Cultivar XueYa No.100 (雪芽百號) 30%; YunKang No.10 (雲抗十號) 70%
Elevation 1,500m above sea level
Oxidation/Fermentation  Strong oxidation
Processing Method Withering (6-16 hours), rolling, oxidation (6-10 hours), final oven drying (120°C)
Laboratory Tests -
Organic Cert. EU certified organic, CERES, JAS organic since 2011, pesticide-free cultivation since 1998
Grade 97/100 p. (black tea category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€99.33 / 1kg
In stock

Tea Farm

The tea farm is located in the area above the city of Pu'er where a community of Dai people live. The farm received all major international organic certifications in 2011; tea cultivation has been pesticide-free and organic since the farm's founding in 1998.



This super premium quality dianhong black tea (滇紅茶, Dian is an older term for Yunnan) from Yunnan is appealing at first sight. The large leaves are rolled into snail shapes with dark brown and golden colour that indicate the perfection of careful production. The cup is bright orange. The flavour is quite malty and straightforward, with a fine bitterness. An ideal breakfast tea.


Attractive brown and gold needles rolled into "snails"


Bright orange

Black Tea

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The highlands of Yunnan have a mild, subtropical climate up to a high elevation. The highland slopes are mostly southern-facing, and are therefore more heavily influenced by the Indian Ocean and the Pacific.

This tea is grown at an elevation of 1,500m in the Wuliang Mountains above the city of Pu'er, far removed from industry. Rather than any major motorways, it is the historical Tea Horse Road that cuts through the tea fields. Traditionally, various large leafed cultivars are grown in Yunnan that in some cases stem from very old tea plants.

Oxidation of the tea takes place indoors. The tea leaves are laid out on bamboo baskets for withering, during which the room temperature is strictly controlled. Thereafter the leaves are machine-rolled. After withering, the leaves are placed in special wooden crates and covered with clothes for oxidation. The tea master monitors the leaves closely to determine when the oxidation should be stopped. The leaves are dried in the last stage at 120°C.

Organic Certification


Brewing Guide

2 heaped tsp per 200-300ml (85-90°C) water. Steep for 2 minutes.

Cold Brew:

For cold brew: 2 heaped tsp per cup added to a cold brew pot or flask. Pour over cold water and allow to steep for at least 30 minutes in the refrigerator.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of this tea is a teapot made from naturally red clay. During our tasting, a red tokoname kyusu brought out an even stronger aroma. Alternatively, a glass teapot with an integrated sieve can be used, so long as the leaves are able to freely drift inside the pot.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Our recommendations

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