Chinese red tea Dian Hong is a relatively young variety, discovered in the first half of the last century. Dian Hong was created to compete with Indian and Ceylon tea on the foreign market, but quickly became popular all over the world. Not the least role in this was played by the fact that raw materials for Dian Hong are collected from large-leaf tea trees, and one of the features of this variety is the high content of buds, even in budget variations. 

Xiaoxiang Tian translated from Chinese as "Little Fragrant Sweetness" - pressed in the form of a pancake to preserve the integrity of the leaves, contains a large number of golden tea buds. When brewed, it gives an amber-colored infusion. The aroma is deep, filled with shades of flowers, honey, rye bread. The taste is voluminous, with shades of tropical fruits, tart honey, barely perceptible bitterness. The tea leaves a pleasant velvety aftertaste.