Dian Hong is a type of Black Tea produced in Yunnan Province, commonly abbreviated as “Dian Hong” and classified within the black tea category. It is cultivated in areas such as Lincang, Baoshan, Fengqing, Xishuangbanna, and Dehong in southern and southwestern Yunnan.
Dian Hong is blended from large-leaf red broken tea. The standardized products include leaf tea, broken tea, fannings, and dust in four categories with eleven different grades. Each has its own specific shape and appearance, characterized by a solid texture and harmonious color. When brewed, the tea yields a bright red Infusion with a prominent golden ring, a fresh and fragrant aroma, and a strong, stimulating taste. The leaves at the bottom of the cup are uniformly red and bright. Even when milk is added, the tea retains a robust flavor, presenting a brown, pink, or ginger-yellow hue that is bright and vivid. Its defining characteristics are its strength, intensity, and freshness.
The production of Dian Hong involves using fresh leaves from high-quality large-leaf tea trees in Yunnan, processed through withering, rolling or cutting, fermentation, and baking to create the finished tea product.
brewing Methods for Dian Hong Tea
Warm the teaware: Add an appropriate amount of cold water to the kettle and bring it to a boil. Use boiling water to evenly rinse the Gaiwan, fairness pitcher, and other tea utensils. This not only removes any off-flavors but also helps to release the tea's aroma.
Place the tea: Using a tea measure, take 5 grams of Dian Hong tea. For a 110-milliliter gaiwan, adding 5 grams of tea is just right, neither too much nor too little, suitable for most people's taste preferences. Use a tea spoon to place the 5g of dry tea into the gaiwan, taking care not to handle the tea directly with your hands.
Pour water: Pour 100-degree water into the gaiwan, infusing along the rim of the bowl at a steady pace until it is full.
Pour out the infusion: The optimal time to pour out the tea is after 5 seconds. Quick pouring and avoiding prolonged Steeping are key when brewing Dian Hong. Cover the gaiwan and gently tilt it forward in an arc to pour the tea into the fairness pitcher or teacup for drinking. For the first three infusions, pour out the water as quickly as possible, around 5 seconds. After the fourth infusion, you can allow the tea to sit for a bit longer. As a reference, for the first three infusions, use about 5 seconds; starting from the fourth infusion, use approximately 10 seconds, 15 seconds, and 20 seconds, respectively. Good Qimen black tea can be brewed up to seven times without issue. Adjust the steeping time according to personal taste preferences.
Note that for Dian Hong, we typically do not perform a rinse. With genuine, high-quality teas that are rich in flavor, rinsing can result in a loss of character. For the amount of tea used, the standard ratio is 5 grams for a 110-milliliter gaiwan, but this can be adjusted based on personal preference. The water temperature for brewing Dian Hong must be 100°C. High temperatures are necessary to fully release the aroma and flavor. Lastly, when brewing Dian Hong and other black teas, it is important to pour out the tea quickly.