An unsurpassed elite red tea, which is collected in China in the Yunnan province in the part closest to Vietnam. The main difference of this tea is that golden-colored buds predominate in it, and lychee, rose and longan are also added. Dian Hong has a very pleasant sweet smell, a unique orange and gold color, and a “tea” taste so familiar to Russians.

In addition to the famous “Dian Hong”, no less famous pu-erh is grown in Yunnan. Many unknowingly confuse these two drinks. But pu-erh is mostly sold in pressed form. And “Dian Hong”, also known as Yunnan red tea, can only be purchased in the form of twisted dry leaves, that is, loose. Also, there are no unique notes of lychee, lungan and rose in pu-erh.

Features of the collection and production of Dian Hong tea

For this tea, the best young leaves and buds from the tea bush are selected, so it is not in vain considered elite. The production process of Yunnan red is quite labor intensive. The best harvest is the one that was harvested in the fall. But tea is harvested all year round and these compositions are also quite good.

After harvesting, the leaves are dried, one might say, dried in a place where the temperature regime is carefully observed. After a while, the leaves become quite soft. Then they are twisted several times, squeezed and dried again. The final stage of fermentation is the roasting of tea leaves over an open fire. As a result, the tea leaves are strongly compressed, resulting in relatively small tea leaves.

Selecting and brewing tea

First of all, “Dian Hong” is always sold in loose form, which has a very remarkable slightly tart aroma of dried fruits. Moreover, the more gold-colored buds in the mixture, the more expensive it is.

There are several varieties of this tea:

Relatively inexpensive – Dian Hong Sui Cha. It has some golden buds, slightly bitter taste and tart aroma.
Dian Hong Gongfu Cha – in this tea, the main part is made up of golden buds. The aroma is very bright and rich, the leaves are folded like stripes.
In Dian Hong Mao Feng tea, the leaves are larger, they are called hairy peaks. The taste of this tea is simply amazing, the unsurpassed aroma of honey, dried apricots and vanilla will turn the head of even the most sophisticated tea lover.
Jin Hao is an incredibly mild tea with a floral aroma and a sweet hint of honey.
All varieties of “Dian Hong” are brewed simple enough. A teaspoon (2-3 grams) per 100 ml. boiled (but not boiling water) water. Welding is infused for 2-3 minutes, and it can be brewed at least 8 times.