| Name | 滇紅 / Diān hóng |
| English | Yunnan Red Tea |
| Manufacture | Fully oxidized black tea |
| Style | Full budset in open spiral |
| Flavor | Smooth, rich, mouth-filling |
| Aroma | Clean, nutty |
| Liquor | Clear, deep golden |
| Brewing | Brew two or three minutes at at 90°C |
| Region | Fengqing, Yunnan |
| Price | ¥35 for 50g |
A favorite of many black tea lovers, Dian Hong or “Yunnan Red” is from the Feng Qing area to the south of Dali in Western Yunnan and is made from some of the oldest living tea trees in the world. The main difference between Dian hong and other Chinese black teas is the amount of fine leaf buds, or “golden tips,” present in the dried tea.
Personally, I found Dianhong to be a very enjoyable red/black (depending on your perspective, from a Chinese perspective it is red, from a foreign perspective it is black) tea. It is slightly astringent with very little bitterness. The “black teas” that I grew up with in the West set a very low bar for my expectations, but I find I am appreciating these good red teas more and more.
More Information (from Baidu Baike):
Dianhong is a type of black tea native to Yunnan Province in China. It grows in the Southern and Southwestern parts of the region. The average sea level of the tea plantations is above 1000 meters. The climate is warm throughout the year, around 22c. The land is blessed with fertile conditions perfect for tea growth. Dianhong has large plump leaves and a thin layer of white fur on the surface. However, most of the Dianhong available on the market has been compressed into tea cakes and broken into small pieces. Dianhong has an intense reddish brown color. When brewed, the tea tastes smooth and deep. It has a substantial body and a lingering earthy aroma. Even after adding milk, one can still clearly taste the true flavors of Dianhong.
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