Dian Hong Tea

Dian Hong tea, the collective name for Yunnan black teas, is produced in Lincang and Baoshan in the south and southwest of Yunnan Province in China. It is made from a blend of large-leaf broken black teas. It has a heavy, solid appearance and a uniform color. After brewing, the tea has a bright red color, a fresh aroma and a strong, stimulating taste. Dian Hong is not only unique in taste, but also has various benefifs such as diuretic, anti-inflammatory, antibacterial and detoxifying properties, making it a favorite among tea lovers.

Dian Hong Tea Details:

Product Name: Dian Hong
Place of Origin: Kunming, Yunnan Province, China
Net Content: 500g
Shelf Life: 540 days
Storage: Protect from moisture, odors, and direct light

Dian Hong Tea Picking

Our Dian Hong Tea has strict requirements for picking: the picking time is from March to May each year, when the tea is growing vigorously and rich in nutrients. When picking, our tea farmers select young buds with one bud and one leaf or two buds and two leaves. This is because the quality of Dian Hong tea made from such young buds is better. During the picking process, the buds and leaves must be picked, placed and rubbed gently to avoid damage, as this is the key to ensuring the quality of the tea. Furthermore, the fresh leaves after picking must be spread out in a cool, ventilated environment in a timely manner for subsequent processes such as withering before delicious Dian Hong tea can be produced.

Dian Hong Tea Production:

The production process of Dian Hong tea is quite complicated, and mainly includes the preliminary processing and the fine processing:

Preliminary Processing:

Withering‌: This process allows the tea leaves to properly evaporate moisture, making the leaves soft and tough, and facilitating subsequent production. At the same time, it reduces or eliminates the grassy flavor in the tea and highlights the fragrance of the tea.
‌Rolling:‌ This process forms the characteristic curved shape of the tea leaves and improves their internal quality.

‌Fermentation:‌ This process changes the dark green colour of the tea leaves to a reddish colour, which is characteristic of Dian Hong tea. At the same time, Oxidation and polymerisation take place, which give Dian Hong tea its unique colour and aroma.

Drying:‌ High temperatures quickly deactivate the enzymes and stop the tea from fermenting further. At the same time, the water content is reduced, the volume of the tea leaves is reduced, their shape is fixed, they remain dry and mould is prevented.

Refining process:

‌Screening‌: Removes impurities and debris from the tea leaves to ensure purity.
‌Air separation‌: Uses wind power to separate tea leaves of different weights to further purify the tea.

‌Picking‌: Manually removes substandard tea leaves to ensure consistent tea quality.

Mixing‌: Mixes tea leaves from different batches to achieve consistency in quality indicators such as colour, aroma and taste.

‌Refreshing‌: Further reduces the moisture content of the tea and enhances its aroma.

Packaging‌: Maintains the freshness and quality of the tea, and is convenient for storage and transportation.

Dian Hong Tea Brewing Method:

1. ‌Prepare tea set‌: We recommend using a white porcelain covered bowl or a purple clay teapot, as these tea sets are not only beautiful but also better able to bring out the color and aroma of Dian Hong tea. Also prepare a set of tea accessories such as a tea cup and a teacup.
2. ‌Take tea‌: Depending on personal taste, take an appropriate amount of Dian Hong tea and place it in the covered bowl. Generally speaking, 3-5 grams of tea leaves is enough, but if you prefer a stronger taste, you can put in a little more.
   ‌Boil the water‌: Bring the water to a boil, then let it sit for a while so that the temperature drops to between 85-95°C. This temperature range can fully stimulate the aroma and taste of Dian Hong tea without scalding the tea leaves.
3. ‌Pour the water‌: Slowly pour the hot water along the edge of the cover bowl to allow the water to fully come into contact with the tea leaves. Make sure the water flows in a thin, even stream, and avoid direct impact on the tea leaves, as this will damage their shape and taste.
   
4. Pouring out the tea‌: The steeping time for the first brew can be slightly longer, about 10 seconds. The steeping time for each subsequent brew can then be gradually shortened, about 5 seconds for the second brew, and almost instant for the third and fourth. From the fifth brew onwards, the steeping time can be slightly extended, depending on personal taste preferences.

Dian Hong Tea Characteristics:

Appearance:‌ Dian Hong tea has tightly bound, curled leaves. This is because the Rolling process in the production process causes the tea cells to break, the tea juice to flow out, and the tea leaves to intertwine. It has a dark, reddish-brown color with a distinct luster.

Aroma characteristics‌: Dian Hong tea has a heavyflavour, unique aroma, with fruity, honeyed and floral notes, among others, which intertwine to create a heady fragrance.
‌Soup colour characteristics‌: After brewing, Dian Hong tea has a bright reddish-brown soup, as bright as a gemstone, with high transparency.

Taste characteristics‌: Dian Hong tea has a mellow, thick and smooth taste with a long aftertaste. It is rich in substances, and the unique production process allows the effective ingredients in the tea to be fully extracted, giving it a unique taste.

‌Infused leaf characteristics‌: Dian Hong tea has a red, even, bright-colored, full-bodied infuse leaf

Dian Hong Tea Benefifs:

Refreshes and relieves fatigue‌: Dian Hong contains caffeine and theophylline, which stimulate the cerebral cortex to excite the nerve center, accelerate blood circulation, promote metabolism, and help eliminate metabolic substances such as lactic acid and pyruvic acid that make the body feel fatigued. Drinking in moderation can invigorate the spirit and relieve fatigue.

‌Fresh breath‌: Dian Hong tea contains polyphenols, which have anti-inflammatory and antibacterial effects and can reduce the growth of bacteria in the mouth. At the same time, it contains a variety of volatile substances, which give off a unique tea aroma when brewed with hot water. Drinking it regularly can freshen your breath and prevent bad breath.

‌Weight loss and lowering of lipids‌: The substances in Dian Hong tea, such as tea polyphenols, theine and tea polysaccharides, can help to reduce the activity of lipase, inhibit fat absorption, promote fat metabolism and reduce fat production. Therefore, Dian Hong tea can help to lose weight and lower blood lipids. Obese people or people with high blood lipids can drink it appropriately.

Anti-aging‌: The substances in Dian Hong tea such as tea polyphenols, tea polysaccharides and catechins have strong anti-oxidant properties. They can eliminate free radicals, increase the activity of superoxide dismutase and glutathione peroxidase, thereby protecting the body from free radical damage and delaying aging.

Stomach-nourishing and stomach-protecting‌: Dian Hong tea is mild in nature and less irritating to the stomach. After Fermentation and Roasting, the polyphenols in the tea undergo enzymatic oxidation in the presence of oxidase, reducing their content. As a result, the tea can nourish the stomach to a certain extent.