Dian Hong 滇紅

Wu Liang Shan, Yun Nan Province, China

Simply put, Dian Hong means red tea from Yun Nan.

Category: Red Tea

Sub-Category: Min Bei Hong Cha

Cultivar: 2022 vintage is heirloom

Red tea is wilted, then after the stems have lost enough moisture to snap, the wilted leaves are rolled vigorously to break the membranes sufficiently. This step allows complete oxidation that will facilitate the fermentation later on. Red tea is rolled for the most extended amount of time among all teas, often for over an hour. The rolled leaves are shaken loose and evenly layered into a bamboo basket and then covered with wet clothes to ferment. Greener leaves are picked out in a tedious picking step before baking dry over charcoal ash. Ti Xiang is a baking technique designed to enhance and purify the tea's aroma without altering its original flavor profile. It is usually done at least three weeks after the tea has been baked. It is a tricky step that many opt to skip because, if not done correctly can quickly ruin an otherwise mediocre tea.

Dian Hong is known for having notes of rose, cocoa, red bean soup, and dark honey. It's comforting to the soul and body.

Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.