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.
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 185 ºF (85 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.
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If I could only have one tea from Teavivre, this would be it. My tastes lean towards black teas as a favorite, and this tea is suburb. Very smooth, no bitterness and a bit carmelly. Love and recommend.
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This is one of my absolute favorites from Teavivre! It is sweet and crisp with the flavors of yams, butterscotch, hay and maple!
You will also find chocolate, and malt flavors and although they are deep and complex there is an amazing clear and bright flavor to this tea!
So very yummy!
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Free sample from TeaVivre-- thanks!
This is a full-bodied, somewhat malty tea with notes of roastiness and sweetness to it. It leaves a slightly dry, peppery feeling in your mouth. Overall, this tea is a delight to drink throughout the day.
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This tea is very pretty. Its thin tentacles shaped as little golden spirals are really unique.
The scent of the dry mix is just as special. It smells like hay warmed up by the summer sun…
The liquid is a beautiful amber color, and the taste has sweet natural maple feel good deliciousness to it.
I find myself longing for Teavivre teas every day. They are of exceptional quality for the price. In addition, the personalized service, I mean REAL personalized service, makes the experience that much more enjoyable!
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I'm not a huge fan of black teas, but this one won me. I hadn't previously had any chinese blak tea, I'm sure going to try other ones in the future.
This one has an earthy tone that is not overpowering, and gets better on the subsequent infusions.
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Its thin tentacles shaped as little golden spirals are really unique. The liquid is a beautiful amber color, and the taste has a sweet natural maple feel good deliciousness that others have compared to sweet potatoes.
This was my first Teavivre tea, no wonder I have ordered so many others after!
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(Free sample provided by Teavivre. Thank you!)
My schedule is being quite hectic lately, so I don’t have much time and inspiration for writing notes and reviews. However, I was really impressed with this tea, so I decided to scrap up my tasting notes and write a note.
Dry leaf: 3 gr
Water: 250 ml at 85 Celsius
Number of infusions: 1
Steeping time (in minutes): 3
Dry leaf gives away impression of hay being stacked in sunny summer day (if you’ve done it you know what I’m talking about) with mild citrus and molasses edge. I’ve drank a few good Dian Hongs in past couple of years, but this one is the most tippy of all teas I’ve had an opportunity to try. Dropping leaves in pre-heated teapot reveals more malty notes.
Tree minute steep seems to give a rather deep red infusion, almost like that of ripe Pu Erh. I’m getting the feeling that 3 minutes was a bit too much, but it doesn’t matter. Placing my nose over steaming cup reveals rich caramel-molasses and citrus notes with smooth finish.
If Teavivre’s Ripened Aged Pu-erh Mini Tuocha is intensive as espresso (check out my note), thank this tea has intensity that of a coffee. Right after swallowing a starchy dryness builds up in the throat and peppery note covers the tongue. A few sips in and I can sense some flowery hints in the background. Just delicious!
Unfortunately I didn’t have time to resteep it.
Dry leaf: 3 gr
Water: 200 ml at 85 Celsius
Number of infusions: 5
Steeping time (in minutes): 2, 3, 4.5, 5.5, 7
1st
Deep and clear red hue, typical for black teas. Wet leaf has initial citrus aroma that quickly turns into impression of wet hay and (mulja) with flowery hint that sits in between.
First sip is deep and slightly minty. Right after swallowing tongue gets covered with peppery sensation – a Yunnan black tea trademark. Few sips in and I could feel that my throat is getting a bit dry and sore.
2nd
Second infusion came out identical to first, only with amped peppery sensation. Nice.
3rd
This is where I accidentally left it to steep for additional 30 seconds (I was doing the dishes). This infusion was just a little bit weaker than previous but still it was one impressive cuppa. Peppery taste just can’t seem to dissapear and that’s where I got the idea to pair this tea to something like well seasoned red meat. I just hope it doesn’t slip from my mind by than.
4th
Again, a little bit lighter infusion, both in terms of taste and color, from the previous one. Seems like pepperyness is starting to let go since it was a little bit too strong for my taste in previous steep. Somewhere at the finish I’m starting to get a real nice sweetness to it. Makes me think of Bailin Gongfu black tea.
5th
And this is where I’m calling it a day. I drank 1 liter of tea, and even if I went for another cup or two I would certainly enjoy it, but my stomach is calling shots here. Last, fifth infusion was (again) lighter than previous but the sweetness kept its magnitude and peppery sensations seems to be totally gone.
Magnificent tea. Honestly, I thought I’ll stop after third cup but it turned out to be quite a surprise, from deep and complex character to sweetness in the end… Oh, and not to forget that peppery bite. Not to mention that this tea is really cost-effective, I might get a bag of this in my next order.
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Two words best describe this tea. Sweet and Malty. I was very pleased with the amount gold found on these leaves. I consider this teas very good quality for the price.
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The smell of the dry leaves is rich and slightly earthy. The leaves are beautiful like long golden fingers with a bit of sheen and downy fuzz. The flavor is full, roasty, and malty. A very rich tasting black tea.
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High quality Yunnan by any measure. Tasting notes provided by other reviewers seem close to the mark. Honey and toast clearly discernible throughout. Leaves generate a full bodied brew. Very smooth and even handed. Wont shock or amaze. Evokes a quite understated elegance. Perfect for the fall season.