Dian Hong · Yunnan Golden Black Tea

Dian Hong (Yunnan Black Tea) was first created in 1939 by tea master Feng Shaoqiu and is now recognized as one of China’s three great Congou black teas. Unlike smaller-leaf black teas, Dian Hong uses Yunnan large-leaf cultivars, naturally richer in internal compounds, producing greater body and intensity.

Grown in mist-covered mountains at elevations between 1,000–2,000 meters, the tea trees thrive in acidic red soil and abundant rainfall. These conditions enhance the concentration of polyphenols and aromatic compounds, forming Dian Hong’s hallmark character: 浓 (rich), 强 (bold), 鲜 (fresh).

The dry leaves are tightly twisted with abundant golden tips — a sign of high quality. Once brewed, the liquor appears bright amber-red, sometimes forming a “golden ring” along the rim of the cup as it cools. Aroma reveals honey, floral fruit, and subtle sweet potato warmth. The taste is full-bodied yet smooth, sweet at entry, with a lingering returning sweetness.

For golden-tip styles such as Dian Hong Jin Si (Golden Threads), made primarily from single buds, the liquor becomes more refined and delicately honeyed, with elegant sweetness and silky texture.