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Dian Hong, or Yunnan Red Tea, is produced in Fengqing County, Yunnan Province, a region known for its ideal tea-growing conditions. With abundant sunshine, high altitudes, and significant day-night temperature differences, the region provides an exceptional environment for cultivating high-quality tea. This tea is made from the Mengku Da Ye Zhong cultivar, known for its bold and robust character.
The tea is grown at elevations of 1800–2200 meters and is hand-picked during the spring harvest (March 25 to April 15). The leaves, selected from one bud and one or two leaves, undergo a meticulous production process, including withering, rolling, fermentation, and drying. The careful attention to fermentation and drying stages ensures the tea’s signature flavor and aroma.
Dian Hong brews into a bright red infusion with a rich, layered aroma combining honey, fruit, and floral notes. The taste is smooth and full-bodied, with a sweet, lingering aftertaste and a slight hint of bitterness that balances the flavor. The tea’s complex and refined profile evolves beautifully over multiple infusions.
Rich in tea polyphenols, catechins, and amino acids, Dian Hong provides numerous health benefits, including supporting digestion, boosting immunity, and providing antioxidants. For the best experience, brew with water use gaiwan / yixing teapot, water at 90–95°C, steeping for 3–5 seconds for the first infusion and slightly increasing the time for subsequent brews.
