Dianhong Black Tea—Jade Leaves and Fine Nectar from Yunnan
Dianhong, as a representative of large-leaf black tea, is a renowned type of black tea characterized by its rich, robust, and fresh qualities, which have earned the favor of consumers both domestically and abroad. Dianhong was first trial-produced by Mr. Feng Shaoqiu(冯绍裘) in November 1938. Today, its main production areas are distributed in the southwestern tea region of Yunnan, west of the Lancang River(澜沧江) and east of the Nu River(怒江), including counties (or cities) such as Fengqing(凤庆), Menghai(勐海), Lincang(临沧), Shuangjiang(双江), Yunxian(云县), and Changning(昌宁).
The History and Origins of Dianhong
The history of Dianhong began during the War of Resistance Against Japan, spanning three stages from the fall of 1938 to the fall of 1941: investigation, trial production, and factory-scale production.
In 1938 (the 27th year of the Republic of China), the China Tea Corporation dispatched Feng Shaoqiu(冯绍裘) to Yunnan to investigate the production and sales of tea. In Shunning (now Fengqing)(顺宁,今凤庆）, Mr. Feng Shaoqiu made samples of black tea using fresh tea leaves of “one bud and two leaves.” The resulting tea had golden-yellow tips, a red, rich, and bright liquor, vivid red (orange-red) infused leaves, and a strong aroma—characteristics that were absent in small-leaf black teas from other provinces in China.
In 1939 (the 28th year of the Republic of China), the “Yunnan China Tea Trading Company” established the Shunning Experimental Tea Factory (the predecessor of Fengqing Tea Factory). They successfully trial-produced Congou black tea, which was initially named “Yunhong.” Yunnan black tea earned high praise on the international market for its excellent quality.
On April 9, 1940 (the 29th year of the Republic of China), the “Yunnan China Tea Trading Company” officially renamed Yunnan black tea from “Yunhong” to “Dianhong.” The name “Dianhong” for Yunnan black tea has been used ever since. In September of the same year, the Boshai Experimental Tea Factory(佛海实验茶厂) (the predecessor of Menghai Tea Factory 勐海茶厂) was officially established. Mr. Fan Hejun(范和钧) used fresh leaves from large-leaf varieties in Menghai to produce samples of black and green tea. The black tea was noted for its “mellow quality, better color and flavor compared to Qimen black tea, and higher aroma than Indian black tea,” showing great prospects in the international market. From then on, Dianhong developed rapidly.
In the 1950s, Dianhong Congou tea was primarily sold to the Soviet Union, where it received high praise: “Among various black teas worldwide, it rivals North Indian Assam tea.” In 1958, Fengqing Tea Factory produced the first batch of superior-grade broken black tea, marking the beginning of the production of Dianhong broken black tea.
In 1986 and 1990, the special-grade Dianhong Congou produced by Fengqing Tea Factory was rated as a high-quality product by the Ministry of Commerce and was awarded the title of National Famous Tea. In 2014, the “Dianhong Tea Production Technique” was included in the fourth batch of National Intangible Cultural Heritage Representative Projects.
Processing Techniques of Dianhong
Dianhong is a fully fermented tea. Based on different production techniques, Dianhong can be classified into Dianhong Gongfu Black Tea and Broken Black Tea. Dianhong Gongfu Black Tea is primarily harvested with a standard of one bud and two or three leaves. It undergoes withering, rolling, fermentation, and drying to produce raw red tea, which is then refined into various grades of finished tea products.
Broken black tea is made through the processes of withering, cutting, fermentation, and drying, and is divided into crumb tea, flake tea, and dust tea. According to variety, place of origin, and product quality, Yunnan Province’s large-leaf variety broken black tea serves as the benchmark for the first standard of broken black tea. The superior ecological environment of southwestern Yunnan’s tea-growing region has nurtured the excellent germplasm resources of Yunnan large-leaf varieties. National or provincial level improved varieties, such as Mengku(勐库种), Fengqing(凤庆种), Yun Kang No. 10(云抗10号), and Foxiang(佛香), provide a high-quality raw material foundation, enabling Dianhong to emerge as a rising star among black teas.
Withering
Withering is an essential process in the production of Dianhong. During withering, temperature regulation can be controlled by adjusting the thickness of the spread leaves and ventilation conditions. Adjustments must be made within a certain range and should not be too extreme. When regulating temperature, the principle of high-to-low temperature and strong-to-mild airflow must be followed. This prevents excessively high temperatures later in the withering process, which could affect the tea’s quality.
Rolling
Rolling is another crucial step that determines the beautiful appearance of Dianhong. Since Gongfu black tea requires a compact shape and a deep color with a rich taste, rolling must be thorough. The process involves a progressive sequence of "no pressure → light pressure → heavy pressure → light pressure → loose pressure," alternating between increasing and decreasing pressure. The rolling time is 40 to 60 minutes, achieving the proper degree when "tea leaves are tightly curled, yellow-green in color, exuding a strong floral and fruity fragrance, tea juice oozes out and feels sticky but not damp to the touch."
Fermentation
Fermentation time needs to be relatively long, typically around seven hours for Dianhong Gongfu Black Tea. In production, the fermentation degree is determined based on the combined changes in aroma and color of the fermenting leaves. The aroma transitions from strong grassy scent → green fragrance → floral fragrance → fruity fragrance, while the color progresses from green → greenish yellow → yellow → yellowish red → orange-red → reddish brown. The sensory indicators of proper fermentation are "a floral and fruity aroma from the fermented tea, and a reddish-brown color."
Drying
To ensure that Dianhong retains its golden, oily, and lustrous appearance without looking dry or dull, the drying temperature must be controlled between 90–100°C. High-temperature rapid drying should be avoided.
The Quality Characteristics of Dianhong Tea
// Dianhong Gongfu Black Tea
Dianhong, first created as a Gongfu black tea in 1938, has gradually evolved into a broken black tea tailored to suit the demands of the international market. From the traditional production methods of Dianhong to employing new equipment for developing innovative products, Dianhong has consistently been at the forefront of product innovation.
One of the quality characteristics of Dianhong Gongfu lies in its gold-tipped leaves. The color of the tips can be classified into pale yellow, chrysanthemum yellow, and golden yellow. Gongfu teas from Fengqing(凤庆), Yun County(云县), Changning(昌宁), and other regions often exhibit chrysanthemum yellow tips, while teas from Menghai(勐海), Shuanggong(双扛), Lincang(临沧), and Puwen(普文) frequently show golden yellow tips. Based on product quality, Dianhong Gongfu black tea has evolved from its initial three grades to six grades.
// Dianhong Broken Black Tea
Dianhong broken black tea is primarily exported to countries and regions in Europe and America. Among the various types of broken black tea, "Flowery Broken Orange Pekoe" is the most famous, characterized by its glossy, dark reddish appearance, tightly rolled, heavy particles, bright red brew color, and strong, invigorating aroma. It is particularly suitable for drinking with milk.
According to the product standards established by the China National Tea Corporation, Dianhong broken black tea initially had 17 styles. After 1980, it was standardized into nine types: Premium Broken Tea No. 1, Premium Broken Tea No. 2, Medium Broken Tea, Low-Grade Broken Tea No. 1, Low-Grade Broken Tea No. 2, Premium Fannings, Medium Fannings, Premium Dust, and Medium Dust. Based on the current standards for large-leaf broken black tea, it can be divided into seven styles: Broken Tea No. 1, Broken Tea No. 2, Broken Tea No. 3, Broken Tea No. 4, Broken Tea No. 5, Fannings, and Dust.
// Representative Innovative Dianhong Teas
#1
GABA Black Tea: A new type of Dianhong tea made from fresh tea leaves grown at an altitude of 2,500–2,600 meters, processed using the patented GABA tea processing technology (201120132521.4) developed by Yunnan Agricultural University. GABA black tea boasts unique, excellent, and consistent quality: its strips are tightly rolled and dense, with a reddish-brown color and prominent golden tips; the brew is a bright orange-red with a rich, lasting flavor and a smooth aftertaste, and the infused leaves are soft, vibrant, and uniformly red.
#2
Highland Selenium-Enriched Black Tea(高原富硒红茶): Using nano-selenium technology combined with specific tea garden cultivation management, tea tree fresh leaves are enriched with beneficial selenium elements. The resulting highland selenium-enriched black tea features tightly curled, heavy, spiraled leaves with a glossy, dark black appearance and prominent golden tips. The brew is bright red, with a sweet, strong, and lasting aroma, a sweet and refreshing taste, and uniformly tender, reddish-brown infused leaves.
#3
Zijuan Black Tea(紫娟红茶): Made from fresh tea leaves of the Zijuan variety, which is rich in high levels of anthocyanins. Its appearance features tightly rolled, fine strips with a glossy, dark black color and prominent golden tips. The brew is an indigo-red color, with a sweet, strong, and lasting aroma, a rich, sweet, and refreshing taste, and soft, vibrant, uniformly purple-red infused leaves.