dianhong

The differences between black and green tea: Different levels of fermentation, black tea is a fully fermented tea, while green tea is non-fermented; Different appearances, black tea has red leaves and a red infusion, the dry tea is dark and lustrous, tightly bound; green tea has green leaves and a clear infusion, the dry tea is tightly bound, robust, with a verdant color; Different processes, the process for green tea is picking, fixation, rolling, and drying, while the process for black tea is withering, rolling, fermentation, and drying. The first difference between black and green tea: Different appearance of the tea leaves From the appearance of the tea leaves, in general, green tea often displays fine downy hairs, revealing tender buds, with a bright infusion, high fragrance, mellow and refreshing taste, and a greenish tone. Famous varieties include Longjing tea, Biluochun tea, Huangshan Maofeng, Zijia green tea, Lushan Yunwu, Liuan Guapian, etc.; black tea reveals fine downy hairs, has a dark and lustrous color, a bright and red infusion, bright red leaves, a fragrant aroma that is rich and long-lasting. Famous varieties include Qihong, Dianhong, Yinghong, etc. The second difference between black and green tea: Different colors of the tea…

During the War of Resistance against Japan, the central region was occupied. This period of history is a heavy topic for our nation, but for Yunnan, it did indeed receive more attention during that time, with a high density of intellectuals and skilled craftsmen coming to Yunnan, leaving behind many legacies. And Dianhong is among these legacies, a very brilliant gem. Father of Dianhong - Feng Shaoqiu Feng Shaoqiu is known as the father of Dianhong. Those of us who have truly studied and delved into tea appreciation have a different feeling about Feng Shaoqiu. He was a true master. Among the tea makers of his generation, in terms of how to shape the quality of fresh leaves and varieties, and the precise and delicate handling of tea, Feng Shaoqiu was the top person. His combination of theory and practice, his integration of knowledge and action, was at a very high level. Of course, this might be a subjective expression, so let's talk about an objective standard. △Feng Shaoqiu, image source from the Internet When Feng Shaoqiu later went to Shanghai to conduct export inspections, he had a nickname – "Feng Nose." Because with a sniff of a tea, he…

   In the development of tea culture, various tea ware emerged, among which the Yixing pot stands out. The longer a Yixing pot is used, the more lustrous and antique its color becomes. The tea brewed in it becomes richer and more fragrant. Even pouring boiling water into an empty pot will release a light tea aroma. Scientific analysis has shown that the Yixing pot preserves the original flavor of tea, allowing us to enjoy authentic tea with ease. This has created an inseparable bond between tea and the pot.       ◎Green Tea with Yixing Pot Green tea is an unfermented tea and the most produced type in China, accounting for around 70% of total tea production. It is also the oldest category of tea historically. The production of green tea in China is widespread, with provinces like Henan and Zhejiang being major producers. The latest scientific research indicates that the natural components in green tea have unique effects in preventing aging, cancer, as well as antibacterial and anti-inflammatory properties, surpassing those found in other types of tea. Main varieties: Xinyang Maojian tea, West Lake Longjing tea, Biluochun, Huangshan Maofeng, Lushan Cloud Mist, Lu'an Guapian, Taiping Houkui, Guzhu Purple…

The Glorious Journey of "A Tree" Green Big Tree 99 From the comprehensive cancellation of the unified purchase and sales policy in 1993, to the full implementation of the Pu'er tea national standard in 2008, during these 15 years, the Pu'er tea market entered a new era of diverse voices and perspectives. The dominant position of "China Tea" had changed with the times, and new theories were constantly being proposed. Amidst the transition between old and new systems, there might have been some dark chaos, but it was during this "darkness before dawn" that custom-made teas sparked a prairie fire, ultimately igniting a new era for Pu'er tea. Like the protagonist of today's story, "Green Big Tree", after it, custom-made teas ushered Pu'er tea into a world of diverse blooms, especially from the late 1990s to 2004, it was practically the domain of factory custom-made teas. Peacock, White Vegetable, Red Ribbon series, Yiwu Zhengshan Collection, Green Big Tree, 7262, and more, too numerous to list, after washing away the leaden hues of time and standing the test of the market, these products commanded high prices, with prices easily reaching several thousand yuan per cake, or tens of thousands, even hundreds…

Basic Introduction to Yinghong No.9Yinghong No.9 is a clonal, large-leaf tea cultivar that was developed through single-plant selection from an introduced Yunnan large-leaf population in 1959. It has been systematically selected, tested, and utilized over more than 30 years. It is known for its early budding, high yield, excellent quality, and broad adaptability. Yinghong has been hailed by the tea industry as a "rising star," comparable to the world-renowned Indian and Sri Lankan black teas. Along with Dianhong (Yunnan black tea) and Qihong (Qimen black tea), which are known as the "stars" and "heroes" of Chinese teas respectively, it is recognized as one of China's three famous export black teas. Nutritional ValueBlack tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and many others. During fermentation, the chemical reactions of polyphenols cause significant changes in the chemical composition of fresh leaves. Components like theaflavins and thearubigins are produced, and the aroma becomes much more pronounced, forming the distinctive color, aroma, and taste of black tea. Product CharacteristicsThe characteristics of Yinghong No.9: elegant appearance, golden color, covered with golden down, bright red liquor, floral fragrance that lasts,…

You may have heard of cold-brew coffee, but have you ever heard of cold-brew tea? Yes, that thing exists! Cold-brew tea has actually been around for a while, but its popularity is not as high as its hot-brew counterparts. In this article, you will find out more about the history of cold-brew tea, the innovative ways of cold-brewing teas, the caffeine level of cold-brew tea, the differences between cold-brew tea and iced tea and hot-brew tea, and of course, the health benefits of cold-brew tea! Interested? Read more to find out! Traditional way of Cold-brew Cold-brew tea is not a new innovation. The Japanese have long believed that hot-brewing tea destroys the tea’s natural benefits as it burns the tea, which gave rise to the traditional way of cold-brewing teas: steeping tea in cold water for hours. However, this process may take a long time to finish – from 6 to 24 hours. Our way of Cold-brew In this fast-moving world, it is always convenient to have the instant option for our everyday necessities – and that includes cold-brew teas! If you are looking for the natural benefits and low caffeine level of cold-brew tea but steeping your tea for…