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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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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.
This tea is amazing. It made me feel like I switched from bagged to loose all over again. The perfect cup of black tea. Started with a sample and immediately ordered 100 grams. Definitely a new staple in my cabinet.
This is an incredible tea. Not just in taste (though that is of course wonderful) but it's also one of the prettiest teas I've seen. Lovely golden hairs over the majority of the leaves. Absolutely everything a Dian Hong should be. Cocoa-y sweet, notes of sweet potato, pepper and malt. Perfectly lovely. It's certainly on the pricier side, but a decadent tea to treat yourself with. I brewed Western for 3 minutes and it was lovely. I do recommend overleafing though. At least 1.5 tsps per 8 oz.
I thought this was very rich and full-bodied. The main flavor profiles I get are sweet potato and chocolate with a splash of honey. This is definitely a tea I can see myself drinking everyday. I see a lot of comparisons to Golden Monkey feel that the Golden Monkey tea is much more delicate. This tea is more of a stronger black tea.
I love this tea. its my go to tea when in doubt. I prefer Gongfu method but its delicious Western too. Short steeps reveal some slight changes from steep to steep. that makes it fascinating.
I'd only just bought this tea the other week and it's already nearly finished. All the regular ol' milk&sugar tea drinkers around me really enjoy it... And without milk no less! I think I'll be ordering a few tins of this as Christmas presents. And some more for myself, of course. It's a really nice black tea.
This tea is so pretty, lots and lots of golden tips, probably 2:1 or 3:1 ratio. And the smell from the dry leaf, sweet potato, malt, and lots of cocoa. Wet leaf smells like molasses sweet potato and malt. 2 teaspoons, 8oz water, 185F, 2.5,4,4, minute steeps. The first steep is like someone took some sweet potato fries, drizzled some caramel sauce on, and sprinkled with golden raisins. Like dessert fries or something? Is that a thing? I wouldn’t be surprised if it was a thing. The second steep is still the dessert fries, but maybe a dusting if cocoa powder as well. Faint, but tickling at the edge of my senses every once in a while. This steep is very similar to the last steeps, similar flavor and disappears way faster than it should. After this mug I went to a little party at a friends house. But I’ll cold steep the leaves and see how that fares for a 4th steep.
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