Its distinctive forest aroma arises from the mountain’s remote, high-altitude environment, where dense vegetation and rich ecological diversity impart subtle floral and fruity notes. After hand-harvesting, the leaves are gently withered until a deep floral fragrance appears, then intensively rolled to break down nearly ninety per cent of the cell walls, encouraging full oxidation. A slow fermentation of five to six hours releases a vivid fruit aroma, followed by careful drying through initial roasting, deep finishing, and a final charcoal bake that refines the tea’s layered character.

Smooth, sweet, and exceptionally long-lasting, Old Tree Dianhong reveals a delicate yet complex profile. Its refined fragrance and naturally mellow sweetness make it a rare treasure among black teas.