OrganicAutumn 2025Yunnan, China

Black Tea

For early starts, biscuit breaks, and all the small moments in between.

  • Black tea box
  • Black tea box open
  • Black tea liquor
23°N, 99°E
$20.00 USD 50g

Shipping to the United States from $11.00 USD. Free over $110.00 USD.

Hot

Tea
3g
Water
250mL
Temp
99°C
Time
3 min

Cold

Tea
12g
Water
1L
Temp
4°C
Time
12 hrs
Full brewing guide

What makes it different

Black tea,
but not as you know it.

 
Most black tea asks for milk, sugar, and biscuits to soften its sharp edges. Our Black Tea doesn’t. This is a tea worth drinking for its own sake.

Organic.

From a certified organic tea garden in Yunnan, where the tea plants are grown alongside native trees.

Altitude.

Grown at around 1,800m in the mountains of Yunnan, where misty days and cooler nights slow the leaves down, building sweetness.

Whole.

One leaf with one or two golden buds, not tea dust. Cleaner flavor, more depth, no harsh edges.

Black tea leaves

Taste and feel

Fragrant & sweet,
warm & malty.

 

The leaves are a mix of twisted whole leaves and golden buds that brew into a clear amber liquor.

Fragrant notes of honey, malt and soft peach, with a smooth body and a clean, sweet finish.

With a splash of milk it deepens into a warm tan liquor with a rich and comforting sweetness.

Bitter
 
1
Sweet
 
4
Fragrant
 
4

The origin

From Yunnan's mountains,
the home of tea.

 

Yunnan is home to some of the oldest tea plants on earth. Its native large-leaf trees give Dianhong, Yunnan's black tea, its character: bigger leaves, more golden buds, and a black tea that's naturally sweeter and smoother than most.

Our tea comes from a single estate in Lincang, certified organic. One garden, not a blend from different farms.

Dianhong means "Yunnan red." Dian is an old name for the region; hong means red. It's a young tea by Chinese standards, created in Yunnan in the 1930s. It's built on the leaf, and on what happens to it after picking.

Region YunnanLincang, southwest China
Altitude 1800mMisty, cool, slow-growing
Cultivar YunkangNaturally smooth and sweet
Type DianhongYunnan black tea
Yunnan mountain tea gardens overview
View over the tea gardens in the mountains of Yunnan.

The craft

Fully oxidized, twice fired.

 
Yunnan tea garden with a farmer at work
Tending to some tea bushes.

Gold.

The golden buds are one of Dianhong’s most recognizable features. This tea is made with some of the youngest, most tender pickings, typically one bud with one or two young leaves. These buds look golden and are prized for their sweetness and fragrance.

Oxidation.

This is what makes a black tea black. The freshly picked leaves are first laid out to wither, softening and losing moisture before being rolled. This rolling process breaks down the cell walls and begins the oxidation, which deepens the flavor and transforms the leaves into their dark amber color.

Firing.

Dianhong is fired in two stages after oxidation. The first drying uses higher heat with the leaves spread thinly, before they are cooled and fired again at a lower temperature in a thicker layer. This gives DianHong its distinctive sweet fragrance, as well as floral and fruity aromas.

Reflections

I love this tea, perfect for cooler days, beautiful warm fragrance, will order it again, and thank you for beautiful packaging with attention to small details and fast delivery.
— Maria, Australia

Questions

What to know
before you buy.

 

It has very low astringency. No dry, puckering sensation. That comes from the cultivar, the altitude, and whole-leaf processing rather than crushed tea dust.

English Breakfast is a blend of black teas from multiple origins, designed for consistency and strength. This is a single-origin, whole-leaf tea from one estate in Yunnan. Less bite, more character, and enough complexity to drink without milk.

The youngest tips of the tea plant. They're more delicate than the mature leaves and carry more of the sweetness and fragrance into the cup.

On its own first. The honey and malt come through best without anything added. Then try it with a splash of milk for something warmer and richer. It also works well as a base for flavored hot and cold tea drinks.

Yes. You'll get a 3 brews from the same leaves. Add a minute of steeping time each round. With gongfu brewing you can go over 5 brews.

Around 50mg per cup. Roughly half a cup of coffee.

Reach out. Often it’s brewing (temperature, ratio, time), and we’d rather spend ten minutes getting it right with you than leave you with a pouch you don’t drink. If it’s genuinely not for you, we’ll sort a refund.

Cool, dry, and out of the light. Tea picks up smells, so keep it away from the coffee and the spice rack. Reseal the pouch after each use.

There’s a best before date on the pouch. Tea doesn’t spoil the way food does, so treat it as a guide, not a deadline.

Still uncertain?

We’re a small team. You’ll hear back from a real person, usually the same day.

Ask us directly