Dianhong Black Tea in Yunnan

Dianhong Black Tea, also known as Yunnan Black Tea (滇红茶), is a premium variety of black tea originating from the Yunnan province of China. Created by Han Chinese tea farmers during the Republican Era, it is produced in the southern and southwestern regions of Yunnan, including areas such as Fengqing (凤庆), Menghai (勐海), Lincang (临沧), Xishuangbanna (西双版纳), and Dehong (德宏). This tea is renowned for its unique flavor, aroma, and rich history.

Overview of Dianhong Black Tea

Tea Characteristics

Dianhong Black Tea is known for its bold, strong, and fresh flavor. The leaves are made from large-leaf tea varieties and undergo processes such as withered, rolling, fermentation, and baking. The finished product includes different types of teas, such as whole leaves, broken leaves, leaf fragments, and tea dust. The tea is dark in color, and when brewed, it produces a bright red infusion with a golden circle around the edge.

• Appearance: The leaves are uniform in color and texture, with a bright and clean appearance.

• Taste: It has a strong and stimulating flavor, rich in aromatic compounds with a sweet, fresh aftertaste. When milk is added, the tea retains a strong flavor and presents a brown, pink, or yellowish-orange color.

• Aroma: The fragrance is fresh and brisk, with a distinctive floral and fruity aroma.

Production Process

Dianhong Black Tea is made using the finest Yunnan large-leaf tea leaves. The process includes several key steps:

1. Withering (萎凋)

Fresh tea leaves are initially withered to reduce their moisture content. This is the first stage in the process and ensures that the leaves are pliable enough for the next steps.

2. Rolling (揉捻)

The tea leaves are then rolled to release essential oils and shape the leaves into a compact form. This step also helps to initiate the oxidation process, which is essential for developing the flavor of black tea.

3. Fermentation (发酵)

The rolled tea leaves undergo a controlled fermentation process, where the leaves oxidize and darken, creating the rich color and full-bodied flavor that defines black tea.

4. Baking (烘焙)

After fermentation, the tea leaves are baked at a high temperature to stop the oxidation process and preserve the flavors. This step also removes excess moisture and ensures the tea is properly dried.

Historical Development of Dianhong Tea

Origins of Dianhong Tea

The creation of Dianhong tea dates back to 1937, when two tea experts, Feng Shaoqiu and Zheng Hechun, traveled to Fengqing County (凤庆县) to study local tea-growing conditions. After observing the region’s unique natural environment, they decided to experiment with producing black tea. They succeeded in developing a tea with a bold, full-bodied flavor and a distinctive aroma that was unlike any other tea produced in China at the time. Due to the region’s rugged terrain, the tea production equipment had to be transported by mule caravan over Dali (大理), which took almost a month to complete.

In 1939, the first batch of 500 quintals of Dianhong tea was successfully produced and shipped to Hong Kong in bamboo tea baskets. Eventually, it was repackaged in wooden boxes and aluminum cans for wider distribution. The tea gained immediate popularity and was officially named “Dianhong” (滇红), which became a well-known name in Chinese tea.

Natural Environment of the Tea-Producing Region

Geographic Distribution

Dianhong tea is primarily produced in the high mountain and valley regions of southwestern Yunnan, particularly in areas west of the Lancang River (澜沧江) and east of the Nu River (怒江). These regions include Fengqing, Menghai, Lincang, and Shuangjiang (双江).

Growing Environment

The region where Dianhong tea is cultivated is characterized by mountainous terrain with an average elevation of over 1,000 meters. It has a subtropical climate with an average annual temperature between 18-22°C and a significant temperature difference between day and night. The annual precipitation ranges from 1,200 to 1,700 millimeters, with a unique climate where early morning and evening fog is common, while the afternoon is often cloudy and rainy. This climate creates an ideal environment for tea growth.

The soil is rich and fertile, enriched by a thick layer of humus from decaying leaves and plants, which makes the tea trees grow tall and healthy. The Yunnan large-leaf tea trees are renowned for their robust growth, with large, vibrant leaves. Even as the trees grow taller, the leaves remain soft and tender, rich in polyphenols, alkaloids, and other beneficial compounds, making Dianhong tea one of the highest-quality teas in China.

Growing Environment of Dianhong Tea

Geographic Distribution

Dianhong tea is mainly produced along the Lancang River (澜沧江) in Yunnan, in counties such as Lincang (临沧), Baoshan (保山), Simao (思茅), Xishuangbanna (西双版纳), Dehong (德宏), and Honghe (红河). The climate in this region varies greatly, with dry and wet seasons influenced by regional winds.

Climate and Terrain

Yunnan does not experience the typical four seasons like the southern parts of China, but instead follows a cycle of dry and rainy seasons. From October to May, the area experiences dry weather with plenty of sunshine, dry air, and low rainfall, making it a clear dry season. From June to October, the region is affected by tropical monsoons, which bring heavy rainfall and high humidity, marking the rainy season.

The average annual temperature in Yunnan is between 17-22°C. Rainfall ranges from 1,200 mm to 2,000 mm annually, with relative humidity above 80%. The soil here is mostly made up of brick red soil and red clay soil, with a pH between 4.5 and 5.5, rich in organic matter, providing excellent conditions for the cultivation of tea.

Geography

Yunnan is located at the southwestern edge of China, between 97°-106°E longitude and 21°9’–29°15’N latitude. The tea-growing areas are mostly found along the latitude line 23°27’N, near the Tropic of Cancer. This region is recognized as a “biologically favorable zone” for plant growth. Yunnan’s mountainous terrain and complex river systems create an environment that is ideal for tea cultivation, with fertile soil and high rainfall, as well as clouds and mist that cover the mountains.

Dianhong Tea Production Process

The production of Dianhong tea involves several meticulous steps, each contributing to the tea’s unique flavor profile. The process includes withering, rolling, fermentation, and drying, among others.

1. Withering (萎凋)

Fresh tea leaves are first laid out to wither, which reduces their moisture content and prepares them for the next step in the process. This helps the leaves become more pliable for rolling.

2. Rolling (揉捻)

The tea leaves are then rolled by hand or machine. This step helps to release the natural oils in the leaves, which enhances their aroma and flavor.

3. Fermentation (发酵)

After rolling, the leaves undergo a fermentation process, where they oxidize and change color, developing the distinctive deep color and rich taste that characterizes black tea.

4. Baking (烘焙)

The tea leaves are then baked to stop the oxidation process and remove excess moisture. This helps preserve the flavors and ensures the tea is fully dried.

History and Development of Dianhong Tea

Origin of Dianhong Tea

Dianhong tea was first successfully created in 1939 in the counties of Fengqing (凤庆) and Menghai (勐海). Two tea experts, Feng Shaoqiu and Zheng Hechun, traveled to Fengqing to experiment with producing black tea after observing the region’s favorable tea-growing conditions. Despite difficult terrain and lack of infrastructure, they succeeded in producing a black tea with a rich, dark color and a strong aroma that was unique to this region.

After several years of trial and error, the first batch of 500 quintals of Dianhong tea was produced and shipped to Hong Kong in bamboo baskets, later packaged in wooden boxes and aluminum cans for wider distribution. The name “Dianhong” was officially adopted, and the tea soon gained national and international recognition.

Production Regions of Dianhong Tea

Tea Growing Areas

The main tea-producing areas for Dianhong tea are located in the western and southern regions of Yunnan. These regions are classified into two main tea areas: Dianxi (滇西) and Diannan (滇南).

• Dianxi (West Yunnan): This area includes the counties of Lincang, Baoshan, Dehong, and Dali. It accounts for 52.2% of Yunnan’s tea-growing area and 65.5% of the province’s tea production.

• Diannan (South Yunnan): This area, including Simao, Xishuangbanna, Wenshan, and Honghe, accounts for 32.7% of the tea-growing area in Yunnan and 30.8% of the total production. The main production regions in this area are Xishuangbanna and Jinghong.

Processing Steps of Dianhong Tea

Dianhong tea is traditionally produced using the Yunnan large-leaf variety of tea leaves. The process involves several steps, which have been perfected since 1939.

1. Picking

The tea leaves are harvested when they are young, typically consisting of one bud and two or three leaves.

2. Withering

The harvested leaves are spread out to wither, allowing them to lose some of their moisture and become softer.

3. Rolling or Cutting

The leaves are then rolled by hand or machine, breaking up the cell walls and releasing the natural oils. Some tea makers also use a cutting process to shape the leaves.

4. Fermentation

The leaves are left to undergo a controlled oxidation or fermentation process, which develops the color and flavor of the tea.

5. Baking and Drying

The tea leaves are baked at high temperatures to halt the oxidation process and reduce moisture, preserving the flavor.

6. Final Product

The final product is then processed into Dianhong Gongfu tea (滇红工夫茶) or Dianhong broken tea (滇红碎茶), depending on the desired type.

Health Benefits of Dianhong Black Tea

Dianhong Black Tea, or Yunnan Black Tea, offers a variety of health benefits that make it a popular choice among tea drinkers. Its unique composition of caffeine, polyphenols, and other compounds provides numerous therapeutic effects.

1. Diuretic Effect

The caffeine and aromatic compounds in Dianhong tea help to increase blood flow to the kidneys, improve glomerular filtration rate, dilate kidney microvessels, and inhibit the reabsorption of water by the renal tubules. As a result, urine production is increased, promoting the elimination of lactic acid, uric acid (related to gout), excess salts (related to hypertension), and harmful substances from the body. This can also help alleviate water retention caused by conditions like heart disease or nephritis.

2. Anti-inflammatory and Antibacterial Properties

The polyphenols in Dianhong tea have anti-inflammatory effects. Studies have shown that catechins in the tea bind to single-celled bacteria, causing their proteins to coagulate and precipitate. This helps to suppress and kill pathogens. Therefore, Dianhong tea is beneficial for bacterial infections and food poisoning. It is also commonly used in folk medicine to treat wounds, bedsores, and athlete’s foot.

3. Detoxification

Dianhong tea contains theobromine, which can absorb heavy metals and alkaloids, precipitating and breaking them down. This is particularly beneficial for individuals exposed to industrial pollution in their drinking water or food, acting as a detoxifying agent.

4. Energy Boost and Fatigue Relief

Dianhong tea’s caffeine stimulates the cerebral cortex, exciting the central nervous system, enhancing concentration, alertness, and memory. It also strengthens the cardiovascular system, accelerates blood circulation, and promotes metabolism. Additionally, the tea promotes sweating and diuresis, helping to expel lactic acid (a substance responsible for muscle fatigue) and other waste materials from the body, thereby relieving fatigue.

5. Hydration and Cooling Effect

Dianhong tea is an effective thirst quencher, especially in hot weather. Its polyphenols, sugars, amino acids, and pectin react with saliva, stimulating the secretion of saliva and creating a cooling sensation in the mouth. The caffeine also regulates the body’s temperature by controlling the hypothalamus, promoting heat and waste discharge via the kidneys, which helps maintain physiological balance.

In addition, Dianhong tea is known to have various other health benefits, including preventing tooth decay, promoting digestion, delaying aging, lowering blood sugar, blood pressure, and blood lipids, as well as having anticancer and anti-radiation properties. Caffeine in the tea also aids fat burning during physical activities, preserving liver function.

Brewing Guide for Dianhong Tea

To properly brew Dianhong tea and fully enjoy its rich flavor, there are a few key steps to follow.

1. Quantity (4-5 grams)

Start by measuring 4-5 grams of tea leaves for each brew. This amount is ideal for achieving the best flavor.

2. Temperature (80-83°C)

The water temperature is crucial for brewing Dianhong tea. Boil the water, then let it cool for a few minutes before pouring it over the tea leaves. Do not use cold water or water that hasn’t reached a proper boiling point.

3. Steeping Time

The steeping time should be quick, especially for the first few infusions. The first infusion should last around 1-3 seconds, as this is just for washing the tea leaves. From the 4th infusion onwards, extend the time gradually to 3 seconds, 5 seconds, or even 8 seconds for subsequent infusions. Once the tea has been steeped, do not cover the teapot.

Tea Comparison

Dianhong tea has several varieties, each offering a distinct flavor and aroma. To compare, different grades of Dianhong tea can be brewed at the same time to notice the difference in taste.

First Infusion:

• Premium Grade: The tea has a rich, bright red color with a full-bodied flavor, slightly bitter but balanced by a sweet aftertaste. The aroma is fragrant and sweet.

• Golden Tips: The tea has a red, bright color with a smooth taste, a slight acidity, and a gentle sweetness.

• Old Tree: The tea has a rich, full-bodied flavor with floral and fruity notes. The aftertaste is long-lasting and slightly bitter.

Second Infusion:

• Premium Grade: Strong, with a deep, rich flavor and a long-lasting sweet aroma.

• Golden Tips: Smooth with a mild bitterness, and a clean, lasting fragrance.

• Old Tree: Full-bodied, rich in flavor, and long-lasting floral and fruity fragrance.

Third Infusion:

• Premium Grade: Rich and full-bodied, with an intense aroma that lasts for a long time.

• Golden Tips: Smooth with a light bitterness, and a clear, lasting fragrance.

• Old Tree: Full-bodied with a rich floral aroma and a long-lasting aftertaste.

Tasting Dianhong Tea

The brewed tea is bright red with a clear and vibrant color. High-quality Dianhong tea often shows a golden ring around the surface of the tea when it comes into contact with the cup. If the tea turns cloudy quickly after cooling, it indicates high quality. The finest Dianhong tea is “Dianhong Special Grade Gift Tea”, made primarily from one bud, one leaf. The leaves are large and plump, the buds are well-formed, and the tea has a smooth and rich flavor with a long-lasting, sweet fragrance.

Key Characteristics of Dianhong Tea

Dianhong (Yunnan Black Tea) is known for its strong, fresh flavor, and is a representative variety of Chinese black tea. High-quality Dianhong has large, uniform, and clean tea leaves that are slightly oily and glossy in appearance. When brewed, the tea has a bright red color, a strong and fresh taste, and a pleasant, aromatic fragrance. The liquor is often bright and rich in flavor, with a smooth and refreshing finish.

How to Choose Quality Dianhong Tea

Dianhong tea is classified as a large-leaf variety of Gongfu tea. It is mainly produced in regions of Yunnan such as Lincang (临沧), Baoshan (保山), and Fengqing (凤庆). As a new rising star in Chinese Gongfu tea, it is recognized for its bold, tight, and large leaves, with a distinctive golden tip that gives it an exquisite flavor profile.

Seasonal Variations

The quality of Dianhong tea can vary based on the harvesting season:

• Spring tea is often the best, with robust, plump leaves, high purity, and uniform tenderness.

• Summer tea is harvested during the rainy season, resulting in longer internodes and a less clean appearance, although the golden tips are still visible.

• Autumn tea has lighter and less robust flavor, as the tea trees’ metabolic activity decreases due to cooler temperatures.

Golden Tips

The golden tips in Dianhong are one of its defining characteristics. These tips can vary in color, ranging from light yellow to golden, and their appearance changes depending on the harvest season. Spring tea generally has lighter, pale yellow tips, while summer tea tends to have chrysanthemums-yellow tips. Autumn tea often has a golden yellow color.

Taste Profile

Dianhong Gongfu tea has a rich aroma and strong flavor. The fragrance of tea from Yunnan’s western regions, such as Yunxian (云县), Fengqing (凤庆), and Changning (昌宁), is particularly high and long-lasting, often with a floral undertone. Tea from Southern Yunnan tends to be bolder and more stimulating, while tea from Western Yunnan offers a more mellow and rich flavor.

Differences Between Dianhong and Pu’er Tea

Appearance

Dianhong is mainly loose-leaf tea, while Pu’er tea is typically pressed into various shapes, such as cakes, bricks, or tuos.

Processing

Dianhong tea is fully fermented before being processed and stops fermenting once it is finished. In contrast, Pu’er tea undergoes post-fermentation, which continues even after production, particularly during storage. Pu’er tea is divided into raw (sheng) and ripe (shou) varieties, whereas Dianhong tea does not undergo such fermentation stages.

Storage Tips for Dianhong Tea

Dianhong tea can be stored using a variety of methods, the most common being tin storage and bag storage:

Tin Storage

Use a high-quality iron tin or metal container, which is widely available in the market. It is essential to remove any odor from the container before use. The container should be kept in a cool, dry place, away from direct sunlight or damp conditions.

Bag Storage

Plastic bags are one of the easiest and most economical ways to store tea at home. Choose food-safe packaging with no added odors. When selecting a plastic bag, ensure that it is odor-free and sealed tightly to maintain the tea’s freshness.

Awards and Recognition

Dianhong tea has won numerous awards in both national and international competitions for high-quality food and tea:

• In January 1986, Fengqing Tea Factory’s Yunnan Dianhong First Grade Gongfu Tea and Menghai Tea Factory’s “Red碎1号” won the Silver Award for National Quality Food at the National Quality Food Awards in Beijing.

• In 1986, at the National Tea Competition in Guangzhou, Fengqing Tea Factory’s Dianhong Gongfu Tea was awarded the title of National Famous Tea.

• In 1989, at the National Tea Competition in Xi’an, Changning Tea Factory’s Yunnan Dianhong First Grade Gongfu Tea was recognized as a National Famous Tea, while Menghai Tea Factory’s “Dianhong碎茶1号” was awarded the Quality Tea title.

• In 1990, at the National Famous Tea Awards in Xinyang, Henan, Fengqing Tea Factory’s Zhongcha Brand Yunnan Dianhong Gongfu Tea won the National Famous Tea award once again.