Dian Hong (滇紅)

tea imagery: Red fox by the campfire

Dian Hong is the collective name for Yunnan black teas. A classic loose-leaf version gives a full-flavoured cup with malty sweetness; individual batches may suggest honey, cocoa, dried fruit or flowers. It works well in short infusions or a regular breakfast teapot.

History

Modern Dian Hong production is closely associated with Feng Shaoqiu. He began trials in Shunning, now Fengqing, in 1938 and helped establish the tea factory in 1939, partly to sustain exports during wartime. Leaves from Yunnan’s large-leaf tea plants are withered, rolled, oxidised and dried. The name covers several forms, including whole-leaf gongfu black tea, broken-leaf tea and bud-focused “golden needles”. Golden down is attractive, but flavour also depends on the plant variety, processing and storage. Start with a small pack of loose-leaf tea whose origin is clearly stated.

The red fox by a fire is our illustration’s motif, inspired by the liquor’s colour and golden buds. “Dian” is a short name for Yunnan; “hong” means red, the Chinese name for the black-tea category.

Terroir

Yunnan; a major centre is Fengqing in Lincang. Mountain gardens at varying elevations. Soil composition differs between districts and gardens. Monsoon climate with wet and dry seasons; conditions vary with elevation. Yunnan large-leaf tea describes a group of plant material, not one single cultivar. Ask for the area, producer and harvest date.

Leaf

dry leaf: Loose-leaf Dian Hong has dark twisted leaves with a variable proportion of golden buds. Bud-focused versions look different.

aroma in a warmed vessel: Possible malt, honey, cocoa or sweet baked notes.

aroma after brewing: Fruity, honeyed or floral notes; the infused leaves are reddish-brown.

taste: Usually full-flavoured and sweet-tasting, with possible malt, cocoa, honey and dried fruit. Long steeping brings more bitterness and astringency.

finish: Notice whether pleasant sweetness or a drying sensation lingers after swallowing.

Properties

Traditional descriptions: Traditional Chinese descriptions usually classify black tea as warming.

What to know: Oxidation produces theaflavins and other compounds that contribute to liquor colour and taste.

Over a cup of tea: A full-flavoured tea for breakfast or a daytime break.

Caffeine: Contains caffeine; the amount depends on the batch, dose and infusion time.

How to brew

A 120 ml gaiwan or small teapot. 4 g per 120 ml at 95 °C. For a large mug: 3 g per 250 ml, starting at two minutes. Time for each infusion: 20 s, 15 s, 20 s, 30 s, 45 s.

When to drink

Morning or daytime. Year-round, especially for breakfast in cool weather. When you want a satisfying cup with little preparation. Buttered toast, biscuits or dried fruit. At breakfast, at home or at work

What to notice

Smell the tea before adding food or milk.
Look for one familiar note: malt, honey or dried fruit.
Check whether it remains in the second infusion.

Questions and answers

How do you brew Dian Hong?

A 120 ml gaiwan or small teapot. 4 g per 120 ml at 95 °C. For a large mug: 3 g per 250 ml, starting at two minutes. Time for each infusion: 20 s, 15 s, 20 s, 30 s, 45 s.

What does Dian Hong taste like?

Usually full-flavoured and sweet-tasting, with possible malt, cocoa, honey and dried fruit. Long steeping brings more bitterness and astringency.

How much caffeine is in Dian Hong?

Contains caffeine; the amount depends on the batch, dose and infusion time.

What else should I know about Dian Hong?

Oxidation produces theaflavins and other compounds that contribute to liquor colour and taste.