- more available in early 2019 - 2018 Yunnan Sweet Tips of Simao black tea

Yunnan Sweet Tips of Simao


Add to Wishlist
Add to Wishlist

Black Tea


Yunnan Sweet Tips of Simao


Manufacture: traditional hong cha manufacture
Oxidation: fully-oxidized


Appearance: small, elegant open-twist shape, all pure golden tip
Flavor: smooth, clean China bush taste, sweet flavor
Aroma: pure, direct aroma with hints of caramel & light cinnamon
Liquor: rich red/amber colored liquor



Puerh (Simao) Prefecture
Yunnan Province, China

2018 Spring Pluck
(April, May)

Use 1 Tablespoon (2-3 grams) per 6 oz water
Steep 1 infusion at 3-5 minutes
Water temperature should be 190°F-200°F

Is Yunnan black tea dian hong or hong cha?


Terminology for Chinese teas can be confusing. For example, in China hong cha is the term for ‘red’ tea –  what we in the West call black tea. It can be used to describe any tea from any of the black tea producing regions of China. For example: one might refer to a Fujian Zheng Shan Xiao Zhong as a northern Fujian hong cha or a Keemun black tea from Anhui Province as an Anhui hong cha.

Conversely, hong cha teas of Yunnan Province are called dian hong instead. Dian is an old historical name for parts of today’s Yunnan Province, so dian hong is still how Yunnan black tea are referred to. Some say that dian hong should just refer to the modern-style plantation style teas and not the forest teas made from indigenous varieties of old tea bush varietals.
We, on the other hand, generally use the term dian hong to mean the opposite. Yunnan has such a long history of producing both Pu-erh and dian hong that we think dian hong should be reserved for tea in the historical since –  the traditional, small village teas made from forest gathered leaf materials.


On rested and aged Yunnan dian hong:


New harvest seasonal Yunnan black teas are delicious – but rested or aged versions of these teas can be twice as rewarding! Tea Trekker’s Yunnan black teas are plucked in various types of tea gardens – older plantation gardens and forested arbor bushes and trees (wild to semi-wild plants). Not all black tea ages well, but we find that hand-crafted teas from both Yunnan Province and regions of Eastern China keep and age wonderfully.

The bushes and trees that are plucked to make out Yunnan teas represent different generations of plants and are comprised of many unique cultivars found growing throughout the heavily forested mountain tea growing regions of Yunnan. These varietals and cultivars are broad-leafed varieties – known collectively as dayeh – that produce large, long leaves that reflect the richness of their forested habitat and the plants close genetic connection to the wild tea trees of Assam India – Camellia assamica. This habitat and size is one of the reasons why Yunnan black teas are so rich and full in the mouth.

Tea such as this offers the luxury of time as they will store well and maintain and develop flavor complexity for several years.  We love Yunnan dian hong and prefer to drink them when they have mellowed a bit – one or two years after manufacture. In most cases, the teas can be kept for much longer.

The key to ageing these teas is proper storage (cool and reasonable airtight – a ceramic jar is ideal) which will serve to underscore and preserve the inherent concentration of flavor elements that premium Yunnan leaf has in abundance.

Our Sweet Tips of Simao is the latest in our series of incredible Yunnan dian hong teas from the superb tea-growing regions of South-West China .

Call us crazy, but we have been unable to pass on very many of the delicious teas that have come out of this historic tea-producing area over the last many years. Years ago, early on in our experience in the tea business, it was exciting to have one type of Yunnan black tea –but now we offer a cornucopia of styles and flavors of Yunnan dian hong. We have become cheerleaders for the teas from this beautifully diverse and tea-friendly region.

This dian hong / hong cha is from the Simao region – a region that is known to Pu-erh lovers as a mountainous place that produces high-grade fresh leaf from indigenous tea bush cultivars, which is then turned into fantastic tea. Whether harvested from old plantings or new, the leaf from this region has a special taste quality that yields delicious types of both Pu-erh and hong cha.

Sweet Tips of Simao has undertones of a Himalaya black tea – it is very smooth and clean. It has the straight-forwardness crispness of some eastern China hong cha, but with more softness and backbone and no astringency. This incredible Yunnan tea has similarities with a Darjeeling 2nd Flush tea in that it has a focused and direct flavor. There are some caramel notes that typify Yunnan black tea and also a touch of cinnamon that show a well-controlled, and modest oxidation.

Our Sweet Tips of Simao  is likely the least typical of the Yunnan blacks that we have ever offered, but we think that this 2018 Simao harvest is worthy of your attention. If you appreciate the Wu Yi rock oolongs such as Rou Gui, with its spicy, cinnamon-dry finish then you will love this tea. Make no mistake, this tea is full-bodied and very complex in the top-notes – it will be accommodating to most any preparation and style of serving. But if you want to enjoy the classic dian hong Yunnan caramel-honeyed flavor that other of our Yunnan selections offer, then this is not the tea for you. However, if you are interested in stretching a little and trying a tea that is totally unique, this tea is it.

Measurement of these small buds is not challenging at all. As with many Yunnan black teas, this tea may be re-steeped successfully with fresh water, depending on the length of time of the first steeping.