A classic Hun Cha from the Yunnan province. It was first made in the 1940s, at the time large-leaf Indian teas were leading the market, but after the introduction of Dian Hong the popularity of Indian tea declined. It took a lot of experimenting before the Chinese were able to create large-leaf tea which appealed to a large number of tea drinkers.
Dian Hong has the aroma of red wine with a sweet-and-salty, it has a baked flavour with a hint of tartness. It has a long-lasting and pleasant aftertaste. Invigorates and gets positive vibes flowing.
A tea for the everyday. Best served in the morning or afternoon. Boosts energy, soothes and warms you up.
Dian Hong can be prepared in porcelain or clay teaware. Water is best heated to a temperature of 85-90 °С (185-194°F). The best brewing methods are Pin Cha or steeping; it can be steeped up to 7 times. Tea-to-water ratio is 5 g. (0.17 oz) per 100 ml. (3.5 oz) of water.
|ratio per 100 ml.:||5 g.|