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Dianhong Mountain Black

Dianhong Mountain Black


This tea is processed using much of the same stock of fresh leaf tea as is Pu’er cousin. However, this tea is processed more like your typical English Breakfast tea. Meaning it is oxidized rather than fermented. The flavour of this tea is altogether different from that of your typical black tea that reigns from the subcontinent. This black tea has a lot more complex characteristics with notes of peach and Chinese herbals uniqueness that comes out in the finish.


Dian Hong offers the beauty of a traditional black tea but with richer maltier tones, generally less bitter and astringent qualities to traditional blacks sourced from India and Nepal.

Processing Method

Similar in tea varietal to Pu’er however instead of being fermented this tea is oxidized like a black tea


Dianhong Mountain Black

Best Brew

Dianhong Mountain Black best brew
  • Ingredients: Black tea
  • Origins: Simao, Yunnan
  • Time of tea picking: March - June
  • Dried Leaf Colour: Chocolate brown
  • Brewed leaf colour: Brighter shiny brown
  • Brewed liquor colour: Amber brown – like a Bock beer
  • Best paired with: Cakes and dark Chocolate desserts
  • Tasting notes: A bright malty black tea with a long finish