This batch of Dian Hong starts with a welcoming aroma of caramelized wood and finishes like French oak-aged bourbon. It has comforting notes of sweet adzuki bean soup and mountain yams.

Known as black tea in the West, red tea is one of the most commonly produced styles of loose leaf tea in the world. A well-made red tea by definition is fully fermented – all enzymes exhausted – making it the sweetest, smoothest category. A properly crafted red tea will not be unpleasantly astringent like many associate with a strong black tea. Instead, it’s naturally sweet with full body and creamy tannins. Dian Hong is simply a delicious red tea! 

Every Chinese province has a one-word acronym for its name. For Yunnan Province its Dian. And Hong means red. Because red tea is known as black tea in the West, the name Dian Hong or Yunnan Red can be confusing. Dian Hong is a relative newcomer to the red tea scene and was created in 1939. It is currently the most popular red tea in China. It was initially developed in Feng Qing in Yunnan Province and is now produced throughout the province. The price hierarchy currently follows the same convention as Pu Er which is led by terroir, then the age of the tea tree and followed by crafting. Dian Hong is a big leaf varietal red tea which takes a string shape. 

Red tea is wilted, then after the stems have lost enough moisture to snap, the wilted leaves are rolled vigorously to break the membranes sufficiently. This step allows complete oxidation that will facilitate the fermentation later on. Red tea is rolled for the most extended amount of time among all teas, often for over an hour. The rolled leaves are shaken loose and evenly layered into a bamboo basket and then covered with wet clothes to ferment. Greener leaves are picked out in a tedious picking step before baking dry over charcoal ash. Ti Xiang is a baking technique designed to enhance and purify the tea’s aroma without altering its original flavor profile. It is usually done at least three weeks after the tea has been baked. It is a tricky step that many opt to skip because, if not done correctly can quickly ruin an otherwise mediocre tea.

Health benefits: includes Catechins and Epicatechins which are antioxidants. These compounds belong to a group of plant chemicals called Flavonoids. This red tea is rich in polyphenols, a natural antioxidant. The amino acid L-Theanine is also present. Based on the special crafting, the GABA content has been increased which provides added benefits to neurological health. Caffeine is present in Dian Hong.