This hand picked and produced tea is made from one bud and one leaf of the Yunan larger leaf variety of the tea trees. After picking it is meticulously processed by hand using the traditional “Gongfu” processing techniques, and then fully oxidised (fermented). While not containing as much caffeine as coffee, its moderate caffeine and lively taste is perfect to give you a good boost to get you started in the morning.
Brief Health Info
Being a fully oxidised – or fermented – black tea, Dian Hong does not have the same level of antioxidants that our White and Green teas have, however it is still a good source of these and so will also help reduce the risk of cancers and lessen the affects of aging. Black teas such as our Dian Hong also are considered to help prevent tooth decay and help lower your cholesterol levels.
For more information on the health benefits of TeaVivre's Black Teas, see our article on Tea Health benefit.
How to make Dian Hong black tea
Dian Hong is best brewed in an enamel glass or teapot. One to two teaspoons of leaves should be used for each cup of tea. It should be brewed in water that is around 194 ºF (90 ºC) for 2 to 3 minutes. Dian Hong can be brewed 12 times depending on your taste, with an additional minute being added to the steeping each time.
Be careful with this tea to not overbrew it, as you will then loose much of the complex, subtle rich tastes that are its highlights.
For more information on some of the skills and arts of brewing tea, check out our article on How To Make Tea.
Where is TeaVivre's Dian Hong black tea produced
Our Dian Hong black teas are produced by Fengqing which is located in the south of Dianxi Longitudinal valley, Fengqing is famous as the hometown of Yunnan black tea in Lincang and is one of the original places of tea in the world. In Fengqing lies a succession of mountains, which alternate with rivers. Fengqing has a long history of planting, producing and drinking tea. The Superfine Yunnan Dian Hong Black Tea was successfully produced in Fengqing in 1958, which then has a national reputation.
Introduction of the tea farmer
Mr Zhou Zhirong, who is an authentic Yunnan people, has been in tea business for more than 20 years. We deeply felt his insist of traditional tea process by communicating with him. He said: “Most of my time is spent on tea mountain. I think the most important is the essential quality inside the tea.” “There’s the best tea trees and best environment in Fengqing. What we need to do is to bring the natural of tea to all the tea lovers”.
Mr Zhou in his tea garden
History
Though black teas have been crafted in China for probably close to 2,000 years, the history of this particular type of black tea – Dian Hong – only stretches back about 100 years. Dian Hong was first crafted in the 1930's a man by the name of Feng Shaoqiu. The first batches of Dian Hong were instantly popular, and were exported through Hong Kong to England, where it became very much sought after due to its high price and favour with the Queen at the time, who preferred it – somewhat scandalously – to the in-favour Indian teas commonly drunk at that time.
Now Dian Hong has become one of the most respected and widely known types of Chinese black tea. Held in extremely high regard in China, it is often presented by the government there as gifts to visiting dignitaries.
Gaiwan 3oz
Tea:5g
6 steeps: rinse,15s,25s,45s,1m10s,1m30s,2m
90ºC/194ºF
Teapot 8oz
Rating :
Full, rich strong taste, with no astringency, and very low bitterness, only if over infused.
Gives me the proper kick, without taxing the nerve system.
Very good value.
Rating :
The tea is made with small leaves that have been thinly rolled and dried. They have a dry earthy smell.
Gaiwan 3oz Tea:7g 6 steeps: rinse,15s,25s,45s,1m10s,1m30s,2m 90ºC/194ºF
Steep one – 15 seconds
The tea soup is honeyed brown in colour with a sweet, earthy and slightly floral tone. It does taste sweet and malty to my delight with no bitterness and of fair strength.
Steep two – 25 seconds
I’m starting to pick up a musky deep fragrance now. Malty and sweet still and very rich but still smooth.
Steep three – 45 seconds
Increasing in strength and becoming maltier and very thick and earthy.
Steep four – 1 minute 10 seconds
The colour reminds me of pu erh as it has that brown/red glow. Very sweet …reminds me of marmite a little.
Steep five – 1 minute 30 seconds
This has weakened somewhat and has increased it’s floral flavour again, it’s like jasmine but earthier.
Steep six – 2 minutes
No malt or richness to speak of anymore but it’s still sweet and floral.
I love Yunnan tea’s and straight away I could tell that this was one of them. It has the lovely strong, malty trademark that Yunnan’s usually have which is a pure bonus. On the most part it was rich and smooth but very balanced and clean.
Rating :
Let me start off by saying that I am a green tea person. I have almost no experience with chinese black teas, except I once had lapsang souchong.
All I can say is that this was a very good tea.
It had that expected black tea taste that I found in Indian teas, but it was MUCH less bitter and much MORE fruity. I haven't had any other chinese blacks, so I have no way to compare yet, but even though I don't really like black teas that much, I did enjoy this one very much.
Rating :
Setup:
- Vessel: Glass teapot 250ml (3 Oz)
- Leaf: 7.8 grams
- Water: 90 C
- Time: 1m, 2m, 3m
Leaf & Infusion
Dry leaf – The leaf is one of the most wholesome I've ever encountered. Leaves are long, needle-shaped with vibrant golden tips and dull black leaves. Ratio of buds and leaf is 50/50, and leaf shows some of that golden hair too, making more of a impressive display. Leaves air of citrus and cooked potato skin and when hot air is introduced intensive molasses note appear along with blooming undertones.
Wet leaf – This is where the wholeness of leaf is accentuated, along with fat texture and veins exposed. The overall aroma is of citrus and potato skin with blooming hints. The molasses part quickly escapes as the leaves cool.
Infusion(1m) – First infusions is very bright and clear with orange-coppery tone and rising aromas of molasses and potato skin. The liquor is initially light, but as it smoothly slides down the tongue it develops more of medium body and pleasant potato-molasses finish mentioned earlier. Few sips later show hints of bitterness, astringency excluded, and peppery film on tongue, a trademark of Yunnan black teas. The aftertaste is long lasting and molasses develop into more caramel type, and blooming notes are more pronounced here as well.
Infusion(2m) – Second infusions brings this tea to more of a breakfast type: full-bodied, rich in taste and very pleasing. As it cools down some new notes develop, honey-sweet and fruity-sour impression is quite notable at finish. It reminds of Assam and Keemun to certain extent.
Infusion(3m) – Third cup is still rich in flavor and aroma but the decline is notable. Tea shifts back to medium body and keeps a lot of sweet and blooming elements from previous steep. The potato-citrus duo, however, has almost completely diminished. The aftertaste strongly resembles of Keemun when peppery sensation is thrown aside.
Conslusion - Most satisfying Dian Hong, very rich and clean with many changes involved in successive infusions.