Dian Hong

An energizing and flavorful red tea at an accessible price.

The name refers to the tea’s origin — Yunnan Province. In ancient times, the region was home to the Dian Kingdom, which gave the tea its name: Dian Hong (滇红), meaning “Red Tea from Dian.”

Dian Hong is a relatively young variety, just about 90 years old. It was originally created to compete with Indian and Ceylon teas on the international market — and the plan worked. Today, Dian Hong is loved worldwide. Why? One of the secrets lies in the use of large-leaf tea trees, belonging to the Assamica variety of Camellia sinensis. This gives the tea its bold flavor and pleasant astringency.

This year, we’ve sourced Dian Hong of a particularly high standard: bud + 2 leaves.

Aroma

Sweet, with notes of apricot and floral honey.

Taste

Rich, bready, with hints of dried fruit and a pleasant berry-like astringency.

Effect

Warming and gently stimulating.

Harvest

Spring 2025, Yunnan Province, China.

How to Brew

Any teaware will work. Porcelain enhances aroma, while clay deepens and rounds out the flavor.

• Gongfu method: Use 6 g per 100 ml. Rinse the tea, then brew starting with 10 seconds, adding a few seconds with each infusion.

• Steeping method: Use 4 g per 250 ml, steep for 2–4 minutes.
  Always preheat your teaware and use boiling water.

Gongfu gives multiple layers of flavor; steeping brings out one strong, full-bodied brew.