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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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I'll never be without this tea! Every time I order, no matter the year or time of year this tea delivers! Of the black (red) teas I've tried, this is the most nuanced (think of caramel & honey) therefore for me, the most satisfying and one I'll never tire of. A tea to get up in the morning for and to peacefully end a busy day! If you're going to buy one black tea and one tea only, this should be it!
Thin black wiry leaves brew up to a beautiful golden brown color. Thick cocoa flavor reminiscent of cacao nibs. Very quick brew yields of two teaspoons in 10oz of just under boiling water yields a strength just shy of brisk. I enjoy this to unwind at home after work because the comforting scent relaxes me.
I was in the mood for a Yunnan “golden leaved” black tea. This was it! (Then again, I’m usually in the mood for Yunnan.) The dry leaves had the aroma of that sweet potato with marshmallows concoction that I know some people like to make, but sadly, I’ve never tried. Teavivre’s steeping instructions are 185 degrees with two teaspoons for 8 ounces of water with a rinse and 1,2,3,4 minute steeping times. So I used two teaspoons — it looks like each sample pouch has four teaspoons. Perfect! Steep #1 I waited for the water to cool about 35 minutes before pouring. After a rinse, I steeped for one minute. This one definitely doesn’t have a strong black tea flavor. It is not like the burnt dark chocolate at all like the Bailin Gongfu I had from Teavivre the other day. It’s a flavor all its own, probably because of the golden buds. The flavor certainly does taste like extra sweet sweet potatoes. And the color of the cup was even the closest color to sweet potatoes that I’ve seen. Steep #2 Waited another while for the water to cool and steeped for three minutes. This cup had more of a traditional black tea flavor. But still a lot of sweet potato. I don’t love these leaves as much as I love the bailin gongfu, since I am partial to dark chocolate. (And I might be unfairly comparing the two since I just recently had the perfect cup.) But it is a nice change from chocolatey black tea leaves.
Well-named gorgeous dry leaf of mixed blacks and golden browns steeps to a beautiful red-brown liquor that is delightfully rich, honeyed and smooth with caramel and sweet potato overtones. You don't have to use much to get a flavorful cup and it's not so overwhelming that it's a tea to tire of. No. I can drink cup after cup of this fine tea. Teavivre has outdone itself here and my larder will never be without. Please note, I am generally an 'unflavored' green tea drinker, but strayed into this bewitching brew via a sample. Bravo Teavivre! Excellent offering!
Flower and honey like smell and fruity taste. really sweet!
Yunnan blacks are my favourite teas, and this may be my favourite Yunnan black. It's a dark, rich tea, with a wonderful aroma (hints of cocoa, slightly fruity, and some almost mossy notes), and an even nicer liquor. It's like drinking an old forest.
This is my second review of Yun Nan Dian Hong Black Tea – Golden Tip, but every bit as good as the first time I tasted it. The warm honeyed tones of the long, fluffy, dry leaves echo the the steeped tea's warm sweetness. The dark red/gold liquor has a satiny-smooth, honey flavor that tickles the taste buds, lingering on the tongue. A tea to have and treasure especially as winter comes on. After a savory meal this full-bodied tea (with no bitterness) holds it own. I don't detect smokiness or chocolate but a rich sweet-potato, maple or caramel sense. A fine, full-bodied tea to warm the soul.
I love this tea! Bright, clean and crisp sweet potato and sweet citrus; little malt. The wet leaves are the most beautiful I have ever seen! Glowing golden honey!
I am trying to really get into plain blacks. It is a strange thing to love pu’erh, but not like plain blacks… Once steeped, this mainly smells like hay to me. Hay and maybe a tiny, tiny bit of chocolate. I think that this may come out more in a second steep. Ahhh. Although it smells like hay, that note is actually quite subtle. The chocolate tones are far more evident. I also taste some of the sesame that I associate with the Laoshan black from Verdant. This is much more mellow than I expected sigh of relief. This review was originally published on Steepster by Tamm on 25 August, 2013. TeaVivre add this whole review here by getting permission from Tamm.
A nice Yunnan tea for the price
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