DIAN HONG CHA Yunnan Black tea

Yunnan Black Tea (Yunnan Red Tea)

Dian Hong, or Yunnan Red Tea, originates from Fengqing County, Yunnan Province, a region renowned for its ideal tea-growing conditions. First developed in the late 19th century, Dian Hong transitioned from green tea production to meet the rising demand for black tea. Its unique flavor and consistent quality have earned it recognition both in China and internationally, even being gifted as a national tea to foreign dignitaries.

Cultivated at altitudes of 1800–2200 meters in Dasi Township, Fengqing County, this organic tea is hand-picked during the spring harvest (March 25 to May 5) using the traditional standard of one bud with three leaves. The tea is made from the Mengku Da Ye Zhong cultivar, and its production involves withering, rolling, fermentation, and multiple drying steps, ensuring a rich, full-bodied character.

Dian Hong brews into a deep red infusion with a complex aroma featuring honey, fruit, and floral notes. The taste is smooth and rich, with a satisfying balance of sweetness and a slight hint of bitterness. Its long-lasting aftertaste is sweet and lingering, offering a comforting experience over multiple infusions.

Rich in tea polyphenols, catechins, and amino acids, this tea supports digestion, boosts metabolism, and provides antioxidants. For optimal brewing, use gaiwan / yixing teapot, water at 90–95°C, steeping for 3–5 seconds for the first infusion and gradually increasing the time for subsequent brews.