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Dian Hong black tea, also known as Yunan black tea, is one of China's most famous black teas. Our Full-leaf Dian Hong has all the great subtleties and complexities in taste of a great Dian Hong, combined with a refreshingly bold aroma.
Recommend Brewing Guide:
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.
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.
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.
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.
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
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.
You may learn more about black tea knowledge from our article:
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Prepared gongfu style, in a ceramic gaiwan. No rinse. Steeping times: 5, 5, 5, 5, 8, 12, 15, 20, 30, 20, 35, 60, 90; 2 minutes, 5, 12. This Dian Hong is quite visually appealing. Truly full leaf, many almost up to an inch long. Needle-like. The leaves are mostly dark, a few have golden downy hairs. They smell like a milk chocolate bar. After sitting in the heated gaiwan bowl, the leaves give off an aroma of freshly baked marble cake. The wet leaf, at first, smells of malt and herbs. In the middle of the session, the chocolate comes back in the form of brownies. The liquor is clear and orange-gold in color, having a full body. The texture starts off silky and smooths out by the end. It takes a few infusions for this Dian Hong to decide what it wants to taste like. 1: malt. 2: malt and oats. 3 through 5: chocolate on the tongue, a tangy note on the roof of the mouth. From the sixth infusion to the end, the flavor is consistent – a light sweet potato. Bottom line: I liked this and I recommend it. The quality is good, but for me it’s OK like the “regular” Dian Hong. So far, the golden tips is my favorite. Aroma-wise, this one is a blast. Taste-wise, I had difficulty distinguishing the different flavors throughout the session. Even so, I enjoyed the session from the middle onward.
Compared to the normal Dian Hong tea offered, this is sweeter, with a rich cocoa/honey taste.
Got this in a sample. Good but not great. I think puerh teas are a better bet.
I found this to be the best dian hong from the three I sampled. I actually liked it more than the golden tips one.
Dianhong is probably my favorite type of tea, and this one is decent. The leaves are pretty small, and while I don't like it as much as the Golden Tip, it is certainly much cheaper. Good chocolatey flavor, and not astringent unless you really oversteep it. I give it a minute or so at around 200. I'm not terribly precise in these measurements, but this is a reasonably forgiving tea, and it stays good for 2-3 steeps.
Compared to teavivre’s golden tipped version, the dry leaf of this is larger and darker with a bit of gold. Scent is slightly less fragrant but still lovely. Brews a darker cup and tastes more of chocolate and less potato, so perhaps a wee bit less delicate in taste as compared to the golden tip. Very delicious!! I am glad I bought this and have gone through my bag quickly. I will certainly restock.
All 4 Dian Hong teas have been on my wish list. I have currently only tried the Golden tip. I know it is most folks favorite, but for me the flavors were more fruity and almost tart instead of sweet. I am finding that I like black teas that have deeper notes like cocoa, wood, smoke (well kinda). This tea for me seemed to be a good combination of both worlds. It had a darker flavor with hints of cocoa, but the finish of the sip was very fruity. I enjoyed this western style and was able to re-steep this 4 times. I actually enjoyed the 2nd steep the most. The flavors were tilted more towards the darker side and less on the fruity side. Thank you TeaVivre for the opportunity to try this tea. I hope that we get to meet again some day.
The newest staple to my cabibet. My favorite black tea. 1 heaping tsp. with 8oz water made a perfect cup.
Infused 1 tablespoon in 375 ml at 90 degrees Celsius Dry leaf aroma: Licorice candy sweetness, sweet potato, slight peppery Brewed tea: Creamy, sharp sweetness, full mouth taste
The leaves of this are long and twisted into tight strands. There’s a nice splattering of golden tips, maybe 25-30% golden tips. The dry sent smells like bread honey and a hint of smoke. Like fresh crusty straight from the oven bread that’s got a little bit of charred spots on it, drizzled with a healthy helping of honey. The wet leaf loses most of that smokey note, leaving just perfectly cooked bread and honey. 1.5tsp, 8oz water, 195F, 1,1,2,4, minute steeps. Sweetened with stevia. Oh wow, definitely a fruity note here. I don’t always get fruity notes in black teas that other people experience fruit notes, but this really tastes like apricots. There’s also the crusty hearty bread, and honey, and some grainy notes. This is a thick slab of fresh baked 9 grain bread, smothered in apricot jam, and drizzled with honey. I should have used a longer steep time with cup two, because it’s a bit more weak, and loses the apricot jam and grain notes. Third cup I accidentally let go cold, still good, bread and honey, but wish I tried it hot. Forth cup some cocoa comes out to play. And some sweet potato. It’s now light bodied and the texture is a touch thin, though. Yum. Next time, I think I’ll do 1,2,3 and then maybe 5-6 minute steep. Definitely delicious. More thick slab of bread while the Golden Tip version they have is more sweet potato fries. Both delicious and I don’t think I could choose which I like more!
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