Yunnan
Black Tea
Spring & Summer
Full Oxidation
About Dian Hong Black Tea Dian Hong (滇红), meaning "Yunnan Red," is a premium Chinese black tea produced in Yunnan Province. It is known for its bold, malty flavor, rich color, and often golden tips,
Dian Hong (滇红), meaning "Yunnan Red," is a premium Chinese black tea produced in Yunnan Province. It is known for its bold, malty flavor, rich color, and often golden tips, representing one of China's most distinctive and sought-after black teas.
The tea is made from the large-leaf variety of the tea plant (Camellia sinensis var. assamica), which thrives in Yunnan's unique terroir of high altitude, misty mountains, and fertile soil. The name "Dian" refers to Yunnan Province.
Dian Hong can vary significantly in style, from those with many golden tips (made from fine buds) to more robust, leafy grades. The golden tips, known as "gong ting" (gold tips), are highly prized and contribute to the tea's sweetness and smoothness.
Rich, malty, sweet, with possible fruity or honey notes
Bold, malty, full-bodied, smooth, with a sweet finish
Clean, sweet, lingering with malty notes
Dian Hong was created in the 1930s by Feng Shaqiu (冯绍裘), a tea researcher from the Chinese Tea Research Institute. He was sent to Yunnan to explore the possibility of producing black tea using the local large-leaf tea varietals.
The goal was to develop a high-quality black tea for export and to compete with teas from India and Ceylon. The unique characteristics of the Yunnan large-leaf tea plants, combined with traditional Chinese processing techniques, resulted in the distinctive Dian Hong style.
Since its creation, Dian Hong has gained international recognition and is considered one of China's top ten famous teas, particularly prized for its robust flavor and the presence of golden tips.
"Dian Hong captures the spirit of Yunnan's ancient mountains in a cup of pure, bold flavor." — Ancient Tea Saying
Feng Shaqiu develops Dian Hong black tea in Yunnan.
Production expands and quality standards are established.
Dian Hong gains recognition as one of China's top ten famous teas.
Leaves are hand-picked, often using standards like "one bud and two to three leaves" or specifically selecting buds for golden tip grades. Harvesting typically occurs in spring and summer.
Fresh leaves are spread out in thin layers and allowed to wither, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in controlled indoor environments.
The leaves are rolled to break down cell walls, releasing essential oils and juices, initiating the oxidation process. This step also shapes the leaves.
The rolled leaves are spread in a humid, controlled environment. Oxygen interacts with the leaf enzymes, turning the leaves dark and developing the characteristic black tea flavors, color, and aroma. This is the most critical step for black tea.
The oxidized leaves are heated in a dryer to halt the oxidation process and remove remaining moisture, stabilizing the tea for storage and enhancing the final aroma.
Controlled Oxidation Process
"The art of Dian Hong lies in the careful orchestration of oxidation, where Yunnan's terroir meets the craftsman's skill." — Master Tea Maker
Use water at 95-100°C (203-212°F). Boiling water is suitable for this robust tea.
First infusion: 3-5 minutes. Subsequent: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the best results.
Allows appreciation of the liquor's bright color.
Can be steeped several times, with flavors evolving.
Enjoy the bold, malty character.
Its strength makes it suitable for afternoon consumption.
In TCM, black teas like Dian Hong are generally considered to have a warm nature. They are believed to warm the stomach, aid digestion, invigorate the body's Qi (vital energy), and provide a gentle, sustained energy boost.
The tea is often recommended for individuals with a cold constitution or during colder seasons. Its robust nature can be grounding.
Like other black teas, Dian Hong contains theaflavins and thearubigins, along with caffeine and L-theanine. These compounds contribute to its potential health benefits.
Research suggests that black tea consumption may support cardiovascular health, digestive health, and provide antioxidant activity.
Contains theaflavins and thearubigins from oxidation.
Caffeine and L-theanine provide balanced alertness.
Potential benefits for cardiovascular function.
Traditionally consumed to support digestion.
Provides a gentle, sustained energy boost.
Contains fluoride and other minerals from the tea plant.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Theaflavins, Thearubigins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate-High | Supportive |
| Minerals (Potassium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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About Dian Hong Black Tea Dian Hong (滇红), meaning "Yunnan Red," is a premium Chinese black tea produced in Yunnan Province. It is known for its bold, malty flavor, rich color, and often golden tips,
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