DIAN HONG JIN HAO
YUNNAN GOLDEN TIPS
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Badashan, Menghai, Xishuangbanna, Yunnan, China
Dian Hong Jin Hao is a Chinese red tea from Yunnan Province, composed of fine leaves with a high proportion of golden buds. It is produced from carefully selected material, processed with controlled oxidation to achieve balance between richness and clarity. The infusion is smooth and structured, offering honeyed sweetness, soft malt notes, and a clean, rounded finish. MORE
AROMA
Caramel, chocolate, dough
TASTE
Bread, nut, cacao
ALTITUDE: 1650 m
CULTIVAR: Chang Ye Bai Hao
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Badashan, Menghai, Xishuangbanna, Yunnan, China
Dian Hong Jin Hao is a Chinese red tea from Yunnan Province, composed of fine leaves with a high proportion of golden buds. It is produced from carefully selected material, processed with controlled oxidation to achieve balance between richness and clarity. The infusion is smooth and structured, offering honeyed sweetness, soft malt notes, and a clean, rounded finish. MORE
AROMA
Caramel, chocolate, dough
TASTE
Bread, nut, cacao
ALTITUDE: 1650 m
CULTIVAR: Chang Ye Bai Hao
HARVEST: Spring, 2025
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Dian Hong Jin Hao is a high-grade Chinese red tea from Yunnan Province, representing a refined style within the Dian Hong category characterized by a balanced composition of leaves and golden buds. The name “Jin Hao,” meaning “Golden Tips,” refers to the visible presence of young buds covered with fine hairs, which contribute to both the visual appearance and the smooth, sweet profile of the tea. This style offers a middle ground between pure bud teas and more leaf-driven Dian Hong, combining structure with softness.
The tea is produced from large-leaf varieties native to Yunnan, carefully harvested and processed using the traditional red tea method. The production includes withering, rolling, full oxidation, and drying, with close attention paid to achieving a consistent and controlled oxidation level. This approach allows the tea to develop a well-rounded aromatic profile while preserving the natural sweetness and clarity of the raw material.
Dian Hong Jin Hao is widely appreciated for its accessibility and balance, making it suitable for both introduction to Yunnan red teas and for experienced tea lovers seeking a reliable and well-structured daily tea. The combination of bud richness and leaf body results in a stable and expressive profile across multiple infusions, reflecting both the quality of the material and the precision of processing.
TERROIR
Dian Hong Jin Hao is sourced from the mountainous area of Badashan, Menghai, Yunnan Province, at an elevation of around 1650 meters. The region is defined by a warm, humid subtropical climate with frequent mist, abundant rainfall, and noticeable day and night temperature variation. These conditions support slow and balanced leaf development, allowing the plants to accumulate a high concentration of aromatic and structural compounds.
The tea is produced from the Chang Ye Bai Hao cultivar, a large-leaf variety known for its prominent buds and high biochemical potential. In this terroir, the cultivar develops with a balanced composition of buds and leaves, contributing to both sweetness and structural depth in the final infusion. The soils in the region are mineral-rich and well-drained, supporting healthy root systems and clean, stable growth.
The combination of altitude, climate, and cultivar results in a tea with a well-defined structure, where richness is supported by clarity and smoothness. This terroir allows Dian Hong Jin Hao to express both the softness of golden buds and the body of mature leaves, creating a balanced and consistent profile across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is well-balanced, with a mix of twisted dark leaves and visible golden buds, creating a textured and lively visual profile. The aroma of the dry leaves is clean and moderately intense, showing notes of honey, light cocoa, and a gentle dried fruit sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, ripe fruit, and a light malty depth. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed sweetness with subtle cocoa and a refined, warm undertone.
The aroma of the liquor in the empty cup is smooth and stable, with notes of honey, light malt, and a soft fruity trace. The taste is balanced and well-structured, with a medium body and a smooth, slightly rounded texture. From the first sips, a natural sweetness emerges, supported by mild cocoa and fruit notes, with very low astringency. The profile remains consistent and harmonious across multiple infusions, offering both clarity and gentle depth. The aftertaste is clean and moderately long, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, cocoa, and light dried fruit remain.
Dian Hong Jin Hao is a high-grade Chinese red tea from Yunnan Province, representing a refined style within the Dian Hong category characterized by a balanced composition of leaves and golden buds. The name “Jin Hao,” meaning “Golden Tips,” refers to the visible presence of young buds covered with fine hairs, which contribute to both the visual appearance and the smooth, sweet profile of the tea. This style offers a middle ground between pure bud teas and more leaf-driven Dian Hong, combining structure with softness.
The tea is produced from large-leaf varieties native to Yunnan, carefully harvested and processed using the traditional red tea method. The production includes withering, rolling, full oxidation, and drying, with close attention paid to achieving a consistent and controlled oxidation level. This approach allows the tea to develop a well-rounded aromatic profile while preserving the natural sweetness and clarity of the raw material.
Dian Hong Jin Hao is widely appreciated for its accessibility and balance, making it suitable for both introduction to Yunnan red teas and for experienced tea lovers seeking a reliable and well-structured daily tea. The combination of bud richness and leaf body results in a stable and expressive profile across multiple infusions, reflecting both the quality of the material and the precision of processing.
TERROIR
Dian Hong Jin Hao is sourced from the mountainous area of Badashan, Menghai, Yunnan Province, at an elevation of around 1650 meters. The region is defined by a warm, humid subtropical climate with frequent mist, abundant rainfall, and noticeable day and night temperature variation. These conditions support slow and balanced leaf development, allowing the plants to accumulate a high concentration of aromatic and structural compounds.
The tea is produced from the Chang Ye Bai Hao cultivar, a large-leaf variety known for its prominent buds and high biochemical potential. In this terroir, the cultivar develops with a balanced composition of buds and leaves, contributing to both sweetness and structural depth in the final infusion. The soils in the region are mineral-rich and well-drained, supporting healthy root systems and clean, stable growth.
The combination of altitude, climate, and cultivar results in a tea with a well-defined structure, where richness is supported by clarity and smoothness. This terroir allows Dian Hong Jin Hao to express both the softness of golden buds and the body of mature leaves, creating a balanced and consistent profile across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is well-balanced, with a mix of twisted dark leaves and visible golden buds, creating a textured and lively visual profile. The aroma of the dry leaves is clean and moderately intense, showing notes of honey, light cocoa, and a gentle dried fruit sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, ripe fruit, and a light malty depth. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed sweetness with subtle cocoa and a refined, warm undertone.
The aroma of the liquor in the empty cup is smooth and stable, with notes of honey, light malt, and a soft fruity trace. The taste is balanced and well-structured, with a medium body and a smooth, slightly rounded texture. From the first sips, a natural sweetness emerges, supported by mild cocoa and fruit notes, with very low astringency. The profile remains consistent and harmonious across multiple infusions, offering both clarity and gentle depth. The aftertaste is clean and moderately long, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, cocoa, and light dried fruit remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.