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Dian Hong

滇紅

Dian Hong

滇紅

$16.00$45.00

Rose, cocoa and dark honey with a subtle sweet apple taste

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. 

This special batch of red tea is naturally sweet and comes from an organic tea garden in a very high elevation. It’s made with special innovation from Professor Zhou Hong Jie of Yunnan Agriculture University where the tea leaves were wilted in an oxygen deprived environment to enrich its GABA content. 

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.

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Brewing Instructions

Glass, porcelain or clay tea ware (gaiwan/teapot) is recommended. Heat the water to 100°C/212°F. First, warm the teacup and gaiwan/teapot. Rinse the tea quickly with hot water and pour out prior to the first steep.

Gaiwan: Use 5g for 100 ml. 1st to 5th steep 3 secs. 6th to 9th steep 7 seconds.

Teapot (glass, porcelain or clay): Use 5g for 150 ml. Steep 25 seconds. Add 10 seconds each additional steep.

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