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Dian hong is a Chinese
black tea which is used
as a relatively high end
gourmet black tea and is
som etimes used in
various tea blends. The
main difference between
Dian hong and other
Chinese black teas i s
the amount of fine leaf
buds, or “golden tips,”
present in the dried
tea. Finer Dian hong
teas produces a brew
that is brassy golden
orange in colour with a
sweet, gentle aroma and
no astringency. Cheaper
vane ties of Dian hong
produce a darker
brownish brew that can
be very bitter.
Dina Hong is produced in
Yunnan province, it is
one of the famous black
tea in world tea market.
The buds of the tea is
stout and strong with
golden floss, the taste
is fresh and sweet.
The picking standard of
Dian Hong is one bud
with two leaves or three
leaves.
The main processes of
making Dian Hong
include: fading,
kneading, ferment,
dryness.
Dian Hong Black tea is
mainly sold to Russia,
Poland and West Europe,
North America. When
drinking Dian Hong,
people usually add sugar
and milk, the aroma is
still dense.
The function of Dian
Hong include: enhance
spirits, eliminate
tiredness, decrease
blood fattiness, good to
assimilation and warm up
stomach, etc.
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