Dian Hong (滇紅)

archetype: Red fox by the campfire

A red fox by a campfire: a honeyed warmth, amber, a warm cocoa, a wild sweet depth.

History

Dian Hong — 'red of Yunnan' — was created in 1939 in Kunming, in response to the export market during the Japanese occupation of the main tea provinces. Unlike the Fujian reds, it is made from the large-leaf bush Camellia sinensis var. assamica — the same that goes into puer. A high content of polyphenols and natural sugars gives the characteristic amber infusion and a dense honey sweetness. The best harvest is with buds; the 'golden needles' of Dian Hong are especially prized.

Old men in Yunnan say: the red fox is the master of the tea forests. At night he walks the gardens to check whether the bush is ill-treated. If the master mistreats it — the fox leaves. If he respects it — the fox warms himself by his fire, and next morning the leaf of the bush smells of red fur and warm honey. Dian Hong is 'the fox's tea': it is drunk by those who value warm devotion rather than loud friendship.

Terroir

1200–2000 m. red lateritic clay rich in iron and aluminium. tropics at altitude, warm humidity, long rains. The standard is the leaf of Yunnan Da Ye, from old cultivars. 'Golden needles' are the most expensive grade, made only from buds with down.

Leaf

dry leaf: long twisted strands of dark chestnut colour with many golden buds; in the hand they smell of dark honey and cocoa

warmed: the warmed leaf — a honeyed warmth, dark cocoa, amber sugar, ripe apricot

after pour: after the infusion — honey, cocoa, apricot, warm wood

taste: honey, cocoa, amber sugar, ripe apricot

finish: long, amber, warm; the aftertaste — a 'fox's tail' in the throat

Properties

TCM: warm, yang; warms the middle, nourishes the blood, gently moves qi

Modern: rich in theaflavins and natural sugars; gentle stimulation, warming, supports circulation

Cha qi: warm, dense, dispersing across the upper chest; felt as 'a fire in the chest'

Caffeine: medium (40–55 mg)

Brewing ritual

a 150 ml gaiwan; 95 °C; 5 g / 150 ml. 10s — a honey note, warm cocoa; 12s — the peak: amber sugar, ripe apricot; 18s — a deep honeyed warmth; 25s — a long sweet tail; 40s — the finale — a warm trail by the fire.

When to drink

morning and early day. autumn and winter. when an amber warmth is needed, for warming up, for a warm morning. honey, dark cocoa, apricot, dried fruit, butter, warm pastry. a family breakfast; a solitary warm morning

Tea meditation

This tea warms without burning.
Honey rises slowly — give it time.
The fox lies by the fire. You may too.

Questions and answers

How do you brew Dian Hong?

What does Dian Hong taste like?

honey, cocoa, amber sugar, ripe apricot

How much caffeine is in Dian Hong?

medium (40–55 mg)

What are the effects of Dian Hong?

rich in theaflavins and natural sugars; gentle stimulation, warming, supports circulation