Flower Scenting is a totally natural process of infusing pure teas with the fresh aroma of fragrant flowers. This tea is produced according to a very old recipe and technique developed sometime in the 1300s. Fresh flowers have very delicate and complex aromas that are easily absorbed by dry tealeaves. The aromas of fresh flowers are often only found in the fresh flowers at their peak bloom and are lost when flowers are dried. The art and skill of flower scenting tea relies on timing, manipulation, separation of the flowers, careful redrying of the tea and attentive curing. No flavors or additives are used in this organic method of flower scenting tea. Golden Buds is the base black tea we used for scenting with fresh roses. This pure buds black tea features spring harvested tips of the Mengku Da Ye Zhong cultivar grown in Lincang, Yunnan’s Gong Nong Village. It is infused with Yunnan’s spectacularly fragrant variety of fresh red roses. This tea is expertly produced in small batches according to the original and unique Yunnan Dian Hong methods of fermentation. The original Dian Hong style is mellow, deeply sweet and smooth. Dian Hong black tea is distinctive and distinguished within the wide world of black tea production styles. The mellow and sweet taste of Yunnan Dian Hong is different than all other black teas. The uniqueness of Yunnan’s original tea tree strains that are used to make Dian Hong Black Tea and the original Dian Hong tea fermentation process creates a black tea that is full-bodied and strong while nearly devoid of astringency and bitterness. It is ideal for rose scenting due to its strong but mellow character that is devoid of bitterness. It doesn’t fight with the rose aroma and is the platform of rose’s dynamic expression of sweet flavors and heady aromas. The scenting is fixed and deep so the flavor of rose lasts across multiple rounds of brewing. The oxidation or so-called “fermentation” process is a critical step in the production of original Yunnan Dian Hong black tea, and it's this process that contributes significantly to the mellow, sweet and fruity taste of Dian Hong tea. The special fermentation techniques used to produce Dian Hong were developed in the early 20th century. Today, the best Dian Hong black teas are still fermented in small batches within special cloth-covered wooden boxes in totally natural conditions. The term "Dian Hong" was first used during the early 20th century to distinguish Yunnan black tea from other black teas produced in China. "Dian" refers to the historical name of Yunnan Province, while "Hong" means red, which is a common term for black tea in China. Dian Hong black teas are highly regarded for their smooth, malty flavor, zero bitterness, golden-red liquor and unique floral, fruity, nectar and spice aromas.
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.
