Dian Hong is a red tea from the Yunnan province in China, famous for its golden appearance and rich chocolaty flavour. This tea is made from the Daye cultivar – the large leaf wild tea plant that can reach the height of a large tree, usually used for producing puer teas.
This very fine Dian Hong is made of delicate young tea buds, which are covered in fine hairs, the dried tea appears bright orange in colour. This is because of the rich antioxidants and low level of chlorophyll in the young tea buds. The tea liquor is bright red in colour with a strong aroma, a sweet taste and dark chocolate notes. The flavour reminds of chocolate dipped fruit, sweet bean paste and caramel, which is well balanced with the malty flavour of a red tea and lingering aftertaste reminiscent of liquorice.
In China and other East Asian countries Black tea is known as Red tea which refers to the colour of the infusion and the wet tea leaves. The term “Black tea” in China is commonly used to classify post-fermented teas, also known as cooked puer.
How to brew
Use freshly drawn cold water
Water temperature 95 ºC
Use 1g tea leaves to 100ml water, brew for 5-6 mins
Or try to use 5g to 120ml water for 45 sec to begin with, and add more water for second brews (1 mins) and third brews (1 mins).
Infusions: keep adding water for more infursions until the flavour of the tea is gone
Brewing vessel: Glass cup, gaiwan, glass or porcelain pot, Yixing teapot