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Dian Hong black tea, also known as Yunnan black tea, is one of China's most famous black teas. Our Dian Hong has all the great subtleties and complexities in taste of a great Dian Hong, combined with a refreshingly bold aroma. The quality of this tea, combined with its unbeatable price, make it the perfect breakfast tea to drink everyday.
Recommend Brewing Guide:
This hand picked tea is made from one bud and one leaf of the Yunnan larger leaf variety of the tea trees. After picking it is 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 a Purple-sand or porcelain tea set. One to two teaspoons of leaves should be used for each cup of tea. It should be brewed in water that is around 205 ºF (95 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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My last order was mostly black tea. This one is a really nice one for the price. I was getting coffee, wood and maybe mushroom notes for the first 2 infusions. Later infusions revealed more citrus and cocoa flavors. This is a good tea for casual drinking. I’m mostly brewing it with my tea tumbler for those long working hours. For gaiwan style brewing I’d recommend the Yun Nan Dian Hong Full-leaf. Tea Tumbler 250 ml, 6g for 5/10/15/20… sec @ 90°C Gaiwan 100 ml, 3,33g for 5/10/15/20… sec @ 90°C Flavors: Cocoa, Coffee, Orange, Smoke, Wood
Gongfu session with a ceramic gaiwan. Went by Teavivre's steeping times. 3 second rinse. 10 seconds, 10, 10, 10, 15, 15, 24, 45, 60, 75, 90; 2 minutes, 4, 8. Evolving aroma. The dry leaf smells malty and chocolately. After letting it rest in the heated gaiwan bowl, I get more chocolate and a slightly plant-like note, too. Rinse and following, the wet leaf aroma progresses from malt to earth to chocolate. (Moreover, it might be my slightly stuffed nose (I really tried un-stuffing it), I smell a hint of Windex underneath everything. This also might have to do with packaging (I bought this sample in November 2015 and it's now March 2015, nearly a year later after this tea was processed). Not deterring, but puzzling. It disappeared in the middle of the session.) Beautiful deep golden liquor. Clear and clean. Brisk in taste and even the lingering aftertaste. Full-bodied. A bitter malt dominates the first couple infusions and disappears after the third infusion. The profile is now much sweeter. I taste - in order of strength - orange zest, freshly cut wood, and plums and dates. Not much to say texture. The third infusion is creamy, but it simply feels clear the rest of the time. This a lower grade Dian Hong. The leaves are mostly broken; the few whole leaves are short. Not exciting, but the quality is good.
Used it for Ice tea. Orange, a bit of sweetness and not too harsh a finish.
This is very similar to the full-leaf dian hong. I'd say that the favorable price actually makes this a better deal. A great "everyday tea", as they say.
Got this as an everyday kind of tea. I can definitely drink this everyday! Smooth but strong, with a hint of cocoa, honey and sweetness to it.
Originally I've added this tea to my order just to top it up to $60 to get an extra free sample. I was very pleasantly surprised with the quality of the tea, especially considering its price. Yun Nan Dian Hong Black Tea is strong, but deep and gentle. It does not have an astringent taste as long as you don't really oversteep it. The tea has nice plum-like notes and it is especially great after a meaty meal. The tea beats anything you'd find in a typical North American supermarket, and can stand up to much more expensive teas.
I picked up this tea accidentally, instead of the Yun Nan Dian Hong Full Leaf I was looking for. It was actually a happy mistake as I found I really enjoy this tea. It's not as robust or intricate as the Yunnan Dian Hong Full Leaf or Golden Tips varieties. But it is a nice solid tea that I enjoy quite a bit. It has a very rich almost creamy mouthfeel with a nice bit of maltiness and the honey-like sweetness so many Yunnans have going on. I absolutely love this one first thing in the morning. I will probably re-stock this one along with the Full Leaf variety when I'm through. There might be better teas out there, but I have yet to find a better value.
Brewed aroma is… alarming. Lol. Completely different from the dry version! I immediately detect smoke and earthiness with the ubiquitous malt. Maybe a tiny hint of those stonefruits? Woah, this is quite smoky! There’s also earthiness and the taste of wood. A tiny bit of bitterness that goes well with these flavors. Not as malty as I would expect from this type of tea. There’s a little bit of a deep rich flavor that I would associate with molasses. And when I least expect it, there’s a lovely stonefruit aftertaste! Similar to plums and apricots mixed together. I added sugar to this, it’s too powerful for me without it. And it would definitely take milk well if you chose to add some. A definite kick-in-the-pants morning tea! :)
I’m an avid black tea drinker. I know there are many kinds of tea out there that asked to be tasted but i tend to stick more with black tea than any other. The reason for that is that I like full-bodied tastes, but at the same time I dislike the bitter elements in black teas. Now when I think about it, I prefer bitter elements in green teas, it’s funny actually. That’s why I’d rather have a cup of Chinese black tea than Indian and the ones from Yunnan are my favourite. Dian Hong is my cup of morning tea, and I’ve been through at least 400 gr of this one in particular (through 2012 and 2013 harvests) and I find it to have very good quality/price ratio. This tea brews an average impression with Gongfu preparation style (Full-leaf and Golden tip grades prove much better this way) but it really shines with western preparation method. I normally use 3 gr with my 250 teapot and steep if for 4 minutes and boiling water. The infusion comes out in the cup with deep red-brown tone and aroma of molasses and faint citrus at the top. The taste is full and deep, rich note of molasses is touched by a slight sweetness and are finished with a light notes of citrus and freshness. After a few sips I might have a slight stiffening sensation in the throat (I never figured out why this happens to me with some teas), and peppery element slowly sets in and rests at the tongue along with a smooth coating. What I like with this particular tea is that it doesn’t get bitter easily. Actually, that could be said for greater part of Chinese black teas, Keemun is a perfect example of this. Since this is a review based on 2013 harvest I’m anticipating on trying the 2014 one, which I really hope to be closer to 2012 one which had more buds and more prominent citrus-sweet note.
This might not be my favourite yunnan ever, but if you want more than just decent everyday black tea to drink, this is the one. The value just can't be beaten here, 100g for less than $10! It's a rustic black, with malt and sweet honey layers, very forgiving and satisfying. Its a staple in my cupboard.
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