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Dian Hong black tea, also known as Yunnan black tea, is one of China's most famous black teas. This is the highest grade Dian Hong generally available in China – called Golden Tip Dian Hong. It has lots of orange pekoe in the dried tea, and brews into an absolutely great tasting, golden coloured tea, with very rich taste and aroma.
Recommend Brewing Guide:
This hand picked and produced tea is made from buds of the Yunnan 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.
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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You're reviewing: Yun Nan Dian Hong Black Tea – Golden Tip
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This tea is so amazing! I was greeted with an explosion of gold dust upon opening this tea. The scent from these curly gold twirls was spectacular! It was a sweet and caramel like scent. I brewed these beauties up gongfu. I placed them in my warmed gaiwan. I was getting the aroma of sweet red potatoes from my brewing vessel. I washed these treasures once and prepared for brewing. The steeped leaves smell of baked bread and malt. The flavor is delicious. This rusted red liquor tastes of malt, dark wood, and buckwheat honey. This brew is more deeper and bold than I thought it would be. Instead of caramel, silky tones I received wooded and hearty. I am in no way complaining. I needed something with some punch to wake me up. This is a beautiful Dianhong, and I am so happy to have tried it.
The smoothest black tea that I've ever drank. Sweet, malty, chocolaty. Really good both Gongfu and Western style.
This is a fantastic tea. I pick up some citrus-floral sweetness in the aroma of the wet leaf. It has a pleasant zest to it, and the same flavor is definitely in the cup, along with some very sweet milk chocolate notes and some molasses-like thickness. This tea is full bodied for sure, it is not light in taste! Once the chocolate notes fade, the aftertaste is reminiscent of yams or sweet potatoes. It lingers on the palate, and has extremely little astringency. There is a lot to appreciate in this tea. I like watching it as it brews, the leaves infusing is visually aesthetic.
Method: Gongfu glass teapot. Steeping times: 20, 10, 10, 20, 60 I had to admire the lovely dry leaf at the very start of the session. Twisty, half-inch, very few broken in the packet from traveling. Mostly bright gold with some browns, and very, very fuzzy. When the leaves steep, though, the gold immediately disappears, and they become uniformly chocolate brown. And throughout the session, the fuzzies just keep on coming. Each infusion is cloudy from all of the fuzzies floating around. They clump together at the bottom of each cup I pour myself. The dry leaf aroma has notes of malt, baked breads (notably pumpernickel), and bergamot; while the wet leaf aroma smells of fudge at first, and then roasted red peppers. The liquor has a beautiful golden color – shining in the light, it’s like treasure. Full body, warm feeling, a consistent creamy texture and note of sweet potato as each cup cools a bit. Initially, the first infusion tastes malty and nutty. When I become used to the tea, I then discern the sweet potatoes. Second infusion is WELCOME TO FUDGETOWN. Basically. Three and four have prominent chocolate and citrus notes, a combination that reminds me of those chocolate oranges you smash on the table. The fifth and final infusion has only sweet potatoes. Beautiful to behold, and nice to drink. This is my first Dian Hong - a good first experience.
An excellent tea, although I actually enjoyed the cheaper full-leaf dian hong a bit more. I'm not all that much into pure-buds teas, apparently.
After many steepings and tastings, this black has become my go to tea. It is smooth, flavorful and hits all the right notes whether morning, mid-afternoon or evening. It is delicious.
It's really everything I look for in a dianhong. The leaves/tips are relatively small, but twisted and unbroken. The dry leaf smells high quality and it's easy to make and tastes great: brown sugar, honey, and maybe whisky. Lasts for several steepings, too. It costs more (and there are other teas out there which cost a little less and which I enjoy as much), but it's high quality for sure.
I never drink a red tea such this:the aroma,color,quality of the tea leaves is imbatable.
The dry leaf was a slap in the face of molasses. Oh my, does it smell good. Like I’m about to make brown bread and I’ve got my molasses, shortening and water mixed up and cooling with the aroma filling the house with sweet hot molasses! First sips do retain some of the molasses flavour but it has morphed more into finished brown bread with some ‘bakiness’ and a bit less sweet. Very tasty and smooooth. No bitterness anywhere ever. I think I could steep a pound of this for an hour and all it would be is strong. I will definitely give this another steep or maybe two and will enjoy the rest of the samples. I am grateful for the opportunity to try it again (in a punctual manner, haha). It is too expensive for me to stock regularly but this is a nice change from my usual Yunnan rota. Mmm!
My favorite smooth and satisfying black tea, perfect for a winter's day! The varied leaves reflect the depth of its flavor profile and varied tasting notes. Sweet and tasting slightly of chocolate, honey, caramel and sweet potato, this tea needs no embellishment. It's always welcome and a permanent fixture in my tea cabinet.
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