Black Yunnan red tea

The Black Yunnan is a red tea which gives a very solid body to the infue plus the classics flavors of a full oxidaised tea from Yunnan. Moreover there are a slight vegetal flavor and a citrus touch give by the the the care of some steps during the processing.




The Black Yunnan Red is one of that red tea form Yunnan with a charming a solid body which result very appealing also to the coffee drinkers who want to go out from ordinary. This product have also a peculiar feature because of a particular attention during its processing. The leaves, in fact, during the oxidation phase, were exposed to warm temperatures which increase slowing until the leaf get its brown look. This process allows the tea to maintain a certain vegetal flavor note with a citrus touch. This feeling it's not cause only by the process but it's also provided by the mild temperatures in the area where the garden of camellia is site (at 1380 mt above the sea level).

As I said before the drinking experience of this tea represents clearly the aspect of a red tea from Yunnan so a solid body and a malt flavor sensation but the little vegetal and citrus variations will be interesting features to expand the knowledge on this specific tea category.

Place of origin

Yunpan Shan, Pu’er - Yunnan, China


After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before going through a bending phase. The leaves are pressed and rolled to mix the vegetal juices in their and so cause the beginning of the oxidation process. In this case the tea leaves are exposed to a progressive increase of temperature during the oxidation phase and, after the leaf has reached its typical dark brown color, the last humidity is dried out. After some days the tea is ready to be consumed.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5,5 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (20 – 30 - 40 ...)

These leaves could be steep about 8 times.

To prepare the tea in the western style we suggest 1,5 grams of leaves (about 1 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5,5g-100ml / 20-30-40... sec / 6 infusions

  • Mug

    1,5g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Malted

  • Instants: Drink


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