What Makes Dianhong Black Tea Mellow and Sweet?

Dianhong, short for Yunnan Black Tea, was first produced in 1938 and exported from 1939 after coastal tea regions were cut off during the war. It is made from the fresh leaves of Yunnan's native large-leaf tea trees, giving golden thread-like tips and a sweet, smooth cup with low bitterness.

That low bitterness and smooth body are what tasters describe as mellow, and it depends on leaf quality and processing rather than the name alone. When quality drops, astringency rises. Recent ancient-tree Dianhong lots adjust roasting and drying to show each material's character, which is why the Heytea sourcing question keeps coming up.

Dianhong, short for Yunnan Black Tea, has been renowned for its sweet, smooth taste since its creation in 1938. It is made from the fresh leaves of Yunnan's native large-leaf tea trees, with prominent golden tips, a mellow flavor, and low bitterness and astringency. In recent years, with the rise of ancient-tree Dianhong, producers have begun to adjust the roasting and drying processes to showcase the unique character of different ancient-tree materials. This article will explore the historical origins, quality characteristics, and brewing methods of Dianhong, answer the question of which brand of Dianhong is used by Heytea, and also include relevant recommendations for the Front Street Coffee brand.

Dianhong is actually short for Yunnan Black Tea, belonging to the black tea category, and its taste is very pleasing. "Dian" is an old name for Yunnan and is still used as an abbreviation today. Interestingly, what Westerners call "Black tea" is classified as black tea in China, while true dark tea refers to something else, which often confuses those new to the tea world.

The birth of Dianhong can be traced back to 1938 during the War of Resistance Against Japan. At that time, black tea-producing areas along China's eastern coast were blocked due to Japanese invasion, and there was an urgent need to find new tea production areas. Tea, as an important export commodity for securing international support at the time, held a pivotal position. Feng Shaoqiu, a tea expert from the China Tea Trading Company who had once been instrumental in popularizing Keemun black tea, was tasked with opening up new black tea production areas. Under the protection of the southwestern region, he discovered that tea from Fengqing, Yunnan, was an ideal raw material for producing export black tea. Thus, in 1939, China quickly launched the export of Dianhong.

What makes Dianhong special is that it uses fresh leaves from Yunnan's native large-leaf tea trees as raw material. The finished tea has golden, thread-like tips, making its appearance highly recognizable. After brewing, the tea liquor is sweet and smooth, without obvious bitterness or astringency. Of course, these qualities are also closely related to the quality of the tea leaves themselves and the processing techniques. If quality declines, bitterness and astringency will increase accordingly.

After tasting six different Dianhong remains, including several ancient-tree varieties, I discovered some interesting phenomena.

In some cases, you can also buy tea that contains only Dianhong golden buds. This type of tea is more refined and sweeter than Dianhong made from a mix of leaves and tender buds, and it is usually more expensive. In recent years, tea producers have begun to experiment more with adjusting Dianhong's processing methods to highlight the characteristics of the ancient-tree raw materials used. These changes include extending the roasting time or switching to sun-drying instead of oven-drying.

Although Pu'er tea is still a major calling card for Yunnan, Dianhong tea is steadily gaining more and more fans. As long as you are willing to try it, you will discover its charm. Brewing methods vary by tea: lower-quality Dianhong is suitable for brewing in a pot or cup, while some high-quality Dianhong can be brewed multiple times in succession. Personally, the latter is my favorite. They perform consistently, with a smooth, sweet taste and no lingering bitterness.

The inspiration for this article came from a large glass of iced Dianhong.

The above content is compiled by CoffeeHunters, a coffee news website.