Dian Hong
滇红 · Golden Yunnan
Black
For centuries Yunnan pressed everything it grew into pu-erh cakes and made no black tea at all.
Then in 1938 the invasion cut off the coastal factories, and a tea man named Feng Shaoqiu was sent inland to keep the export trade alive. He tried the broad-leaf plant around Fengqing as a black tea, which nobody had done. Fifteen tonnes were on a ship to Britain inside the year.
The broad leaf is why it works. It carries more of everything than the small-leaf China bush, and it takes full oxidation without turning harsh. It pours brassy gold, malt and honey, with no bite at all.
- malt
- honey
- cocoa
- Origin
- Yunnan, China
- Water
- 90°C / 194°F
- Ratio
- 4.5 g / 100 ml
- Caffeine
- High
- Rinse
- Not needed
Yunnan flagship black
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~4.5g of tea
The session
6 infusions, about 1m 40s of total contact time.
- Steep 115sA warm gold, opening slow.
- Steep 210sA warm sweetness, opening slow.
- Steep 310sMalt thickens into honey.
- Steep 415sCocoa rounds the honeyed body.
- Steep 520sA floral note lifts the sweetness.
- Steep 630sHoney settles, smooth and clean.
Also sold as
Dianhong, Yunnan Red, Yunnan Black, Dian Hong Gold
Nearby in the family
- Dian Hong Gold · golden-bud grade
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.