Dianhong
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| Type: | Black |
| Other names: | Yunnan tea Yunnan Black tea Yunnan Red tea |
| Origin: | Yunnan Province, China |
| Quick description: | Robust and malty, some types are very fine while other are used for blending. High quality leaves are uniformly covered in a golden-orange bud hairs |
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Dianhong tea is a type of relatively high end gourmet Chinese black tea sometimes used in various tea blends and grown in Yunnan Province, China. The main difference between Dianhong and other Chinese black teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Fermented with lychee, rose and longan, Dianhong teas produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter.
Teas grown in Yunnan prior to the Han dynasty (206 BCE – 220 CE) were typically produced in a compressed form similar to modern pu-erh tea. Dian hong is a relatively new product from Yunnan that began production in the early 20th century. The word "diān" (滇) is the short name for the Yunnan region while "hóng" (紅) means "red (tea)"; as such, these teas are sometimes simply referred to as Yunnan red or Yunnan black. However, such references are often confusing due to the other varieties of teas produced in Yunnan as well as the ambiguous nature of the color classifications.
Tasting and brewing
Dianhong teas are best brewed with porcelain gaiwan or yixing teaware using freshly boiled water at 90°C (194°F) to 100°C (212°F), and are suitable for multiple infusions. It is important not to overbrew the teas as they will easily go bitter or exhibit astringency, especially the cheaper varieties.
Varieties
- Broken Yunnan (滇紅碎茶; pinyin:diānhóng suì chá): A cheap tea used for blending which contains very few golden buds and is generally bitter on its own.This tea is easily identified by the largely black dried leaves with only a few bursts of golden tips. The brew is dark and not brassy but reddish-brown. The taste can sometimes be as strong as cooked pu-erh tea. Classified in Orange pekoe grading as BOP.
- Yunnan Gold (滇紅工夫茶 or 滇紅; pinyin: diānhóng gōngfū chá): A dianhong with fewer golden buds and more dark tea leaves. It is on par with the pure gold, and is priced similarly, but makes teas with slightly different characteristics. The brew a brassy red color different from other black teas and a vivid sweetness not quite as intense as "Yunnan pure gold". Classified in Orange pekoe grading from OP to TGFOP.
- Yunnan Pure Gold (金芽滇紅茶; pinyin: jīnyá diānhóng chá): Considered the best type of Dian hong tea. It contains only golden tips, which are usually covered in fine hairs. When viewed from a distance, the dried tea appears bright orange in colour. The tea liquor is bright red in colour and exhibits a gentle aroma and a sweet taste. The leaves are reddish brown after being brewed. Classified in Orange pekoe grading from TGFOP to SFTGFOP.
- Golden needle (金针茶; pinyin: jīnzhēn chá) is a pure black variety of dianhong. The leaves are golden in color and yield an amberish infusion.
See also
- Pu-erh, the other variety of tea commonly produced in Yunnan.
- Keemun tea
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