EN DE CH

Dian Hong

 

Dian Hong is a full and malty black tea from the Yunnan province. The taste is wild, woody but sweet and floral at the same time. It has a low level of bitterness and it might remind you of tobacco.

 

Black tea production in Yunnan began only in the middle of the 20th century, boosted by a government initiative to increase tea export revenues. Other than the black tea from Eastern China, a big leaf variety is used in Yunnan (Da Ye). This plant yields downy and fleshy buds, which gives the produced tea a typical golden aspect. The down on the buds turns gold upon oxidation.

On the market there are Dian Hong made of solely golden tips. Their high price is rather driven by the all-golden look than by their taste. Usually, the taste is quite weak and disappointing, if you know how full-flavored a Dian Hong can be.

  • ORIGIN:  Yunnan, China
  • MEANING:  Yunnan red (dian hong)
  • HARVEST TIME:  Spring 2016
  • TASTE:  Full, malty, woody


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 8 infusions: 30, 30, 45, 45, 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Thirsty for tea knowledge?

Our latest YouTube video:

GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience.

You asked, we answered! Gabriele looks at viewer questions about the nitty-gritty of gongfu brewing.

    GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience