Golden Snails
Organic Dianhong
Black Tea

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

PL-EKO-01
Nicht-EU-Landwirtschaft

Brewing Guide

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

Cold Brew:

Add two heaped teaspoons of tea per cup of water to a cold brew bottle. Fill with cold water and leave to infuse in the fridge overnight.

Packaging

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

Recommended Teapot

For a particularly aromatic infusion, we recommend using a teapot made from natural red clay. In our tastings, a red Tokoname Kyusu brought out the tea’s more delicate flavours especially well. Alternatively, use a large glass teapot with an integrated strainer, giving the leaves plenty of room to unfurl and infuse freely.

Recommended Storage

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