Dian Hong tea is originally from China. It has been produced and marketed for about 50 years. It may be known to many as Yunnan red tea, which is named after the province in which it is grown. The high quality of the product is due to the presence of "golden buds" in the tea. The more there are, the more expensive its cost will be.

The history of the emergence of the famous drink

China has long been famous for its teas, but at the end of the 19th century, India and Ceylon took the leading positions in the world market.

In 1938, another event took place that influenced the centuries-old tradition of tea cultivation - the occupation of Chinese territories by the Japanese. Since most of the plantations were under the control of the enemy, tea growers decided to establish new ones and went to the southwestern region of the country - Yunnan province. It was here that tea production was revived from scratch.

Within a year, the work of the farmers was rewarded. In 1939, more than 17 tons of tea leaves were harvested. Ten years later, Dian Hong became the property of China, as did Pu-erh. During this period, the export of the drink to other countries improved, and India ceased to be a monopoly in this industry.

Description of Dian Hong tea

The drink has become very popular not only in China, but also abroad. For the preparation of Dian Hong red tea, not only carefully processed leaves were used, but also buds (tips), which had not yet had time to open during collection.

There are many varieties of this product, from the cheapest to the most expensive. When brewed, teas from a low price segment acquire a dark brown hue, and have a bitter aftertaste in terms of taste. The more expensive ones boast a golden orange color and a sweet aftertaste.

Beneficial features

Scientists have been studying the beneficial properties of Dian Hong tea. They determined that the drink contains:

1. Flavonoids. Substances that are powerful antioxidants.
2. Organic acids. Their presence ensures metabolism and maintenance of normal acid-base balance.
3. Thein. A substance similar to caffeine, but with a milder effect on the human body.
4. Chlorophyll. Its peculiarity is to resist cancer cells.
5. Polysaccharides. These are high-molecular carbohydrates that are responsible for various functions in the human body (reserve, protective, structural).
6. Enzymes. The main purpose of these catalysts is to participate in various biochemical processes in the body.

Also, Dian Hong Chinese tea contains many vitamins and minerals. The variety is rich in magnesium, iron, calcium, potassium and manganese.

The use of tea in Chinese traditional medicine

In China, this drink is used as a traditional medicine. Let's consider the main properties of Dian Hong tea:

• improves the body's immune defenses;
• normalizes metabolism, which is why it is often used in various diets;
• has an antiviral effect, fights inflammation well;
• cleanses the body of toxins and toxins;
• helps to strengthen blood vessels and increase their elasticity;
• helps to relieve fatigue, gives energy and vigor;
• improves the functioning of the brain and central nervous system.

The properties of tea are unique. In addition to all of the above, the drink helps with colds, as it has a warming effect. Dian Hong tea is recommended to drink in case of urolithiasis, as well as during therapy, where diuretics are needed.

In the course of studies conducted by American specialists, it was found that the drink has a positive effect on the state of bone tissue.

In the hot season, this tea helps to easily endure the heat and stuffiness, as it perfectly quenches thirst.

Where is it grown

The tea leaves are grown in the Yunnan province, in hilly areas, at an altitude of 1-2 km above sea level. Dian is the abbreviation for the province, and Hong means nothing more than red tea.

How tea is harvested and produced

Tea plantations are located in the highlands. Each of them is harvested 3-4 times a year. Although the collection of leaves takes 8 months out of 12, the most valuable is the raw material taken in the spring. This is due to the fact that during this period the sun's rays are not so exhausting, and in the area surrounding the plantation a large number of flowers, due to which the aroma of tea is enriched. The spring drink is very delicate in taste.

Raw materials collected in autumn and summer also have an interesting bouquet. The taste of this tea is more intense, and the shade is darker.

The production process is as follows:

• After collecting the tea leaves and buds, the raw material is dried. This process is carried out at a temperature of 20 to 24 degrees. Thus, the amount of moisture in the tea is reduced.
• The next stage is to twist the sheet, when the welding takes on the required shape.
• A fermentation process in which aromas are saturated.
• Drying of raw materials is the final stage in the production of Dian Hong tea. After that, it is ready to be packaged and sold.

Withering is carried out in the open air under the sun's rays, so the product acquires a unique aroma and taste. However, if weather conditions do not allow this process to be carried out in the open air, special cameras are used.

Classification of varieties and varieties of Dian Hong

Chinese tea has its own classification. The quality of the product directly depends on the number of kidneys in its composition. Consider the main characteristics of different types:

• Broken. This is a type of tea that contains a small amount of tips. The drink has a bitter taste. The cost of the product is low.
• Gold. The ratio of tea leaves and buds is in favor of the second component. The color of the drink is orange, the taste is sweetish. The cost of tea is high.
• Pure gold. It consists almost entirely of tips. The content of tea leaves in the composition is insignificant. The drink has a bright red hue. The cost of the product is high.

The most popular varieties of Dian Hong tea are:

• "Golden Line" - the product consists of 90% of tea buds. When brewed, the drink acquires a golden hue. The entire production process is carried out by hand. The ideal temperature for brewing water is between 92 and 97 degrees.
• Tea "Jin Hao Dian Hong", or "Golden villi Dian Xi" is an elite drink that became popular thanks to the Queen of Great Britain. She noted that Golden Villi is her favorite tea.
• "Golden Monkey" is a product with exquisite taste, with prevailing fruity tones. It is brown when brewed.
• "Golden snail" - this tea is the most expensive of all in the range of the variety we are considering. It consists of 100% tips. The drink contains notes of honey, caramel, cranberry, nuts and chocolate.

There are other types of tea, in the article we have covered only a few of them.

Taste and aroma of the drink. Consumer reviews

Properly processed tea leaves retain the rich bouquet of flavors and aromas created by nature. The drink combines the energy of sunlight, the smells of wildflowers and herbs growing near tea plantations. Each consumer has their own unique associations when drinking this drink. Most often, notes of caramel, almond, cinnamon, honey are noted in it, nutmeg, pepper, chocolate and even biscuit.

As follows from consumer reviews, this drink is balanced and has a soft and velvety taste. It can combine fruity sweetness, salty flavor and tangy spices. Some connoisseurs of Dan Hong black tea have noticed a hint of "smoke" in it.

How to brew

To properly prepare a drink, you will need:

• clay or porcelain teapot;
• 4-5 g of tea leaves;
• 150 ml hot water.

For each type of drink, select and temperature regime... However, boiling water should never be used. The water temperature should be below 100 degrees.

You can use the same tea leaves up to 5 times. Only it should be infused for at least 10-15 minutes. To appreciate the fullness of the taste of Chinese tea, it is not recommended to add honey and sugar to it.

How to store tea

In order for the tea to retain its unique properties, taste and aroma, the tea leaves should be stored properly. To do this, use a ceramic or tin container, which is hermetically sealed. Store Dian Hong tea in a cool, dry and dark place. Compliance with such simple rules will ensure the long-term preservation of the product, and even after a year the drink will not lose its taste.

Who is contraindicated to use Dian Hong

As such, there are no contraindications to the use of Dian Hong. The exception is individual intolerance. Therefore, if there is a predisposition to allergic reactions, it is better to consult a doctor.

Drinking this tea is not recommended on an empty stomach - it can harm the stomach. You should also be careful when drinking in hot weather, as it has a warming effect, and this can contribute to overheating and even getting heatstroke.

At our work, in the room where we dine, there is a printed demotivator hanging on the wall, which depicts a sullen Persian cat and flaunts the aphorism: "He who does not drink tsai, that tsmo. Cotfucius." And at work I am just such a "tsm": I drink exclusively coffee. But from good tea I still will never refuse, it's just that it's extremely inconvenient to brew it at work, and the tea bags somehow don't attract me much.

After I made all kinds of purchases - stupid and not so much - at Aliexpress and calmed down a bit, most often I began to order different types of tea there. Perhaps, the Chinese varieties attract me the most - they are so diverse.

I don’t know why this nondescript package attracted me so much, but it hung around in my "Wishlist" for a long time, until I waited for a 50% discount, so the purchase of 250 grams of tea cost around 400 rubles. Now with a 50% discount it costs around 600 rubles - the dollar rate has grown!

In general, what we call black tea is considered by the Chinese to be red, but if you look at Ali, then you need to focus on the Black Tea category. I have not yet very diligently combed these sections in different stores, but, as it seemed to me, the variety of black (red) teas is not so great, there is much more pu-er!

I tried "Golden Eyebrows" black Chinese teas, Keemun (I didn't write about him because I didn't know Hayrek yet), I really liked them, and now it was Dian Hong's (or Dian Hong's) tea turn. I began to search for information about this variety only after I tried it, so first I will describe my impressions, and then we will check the information on the Internet.

The package is large, in a completely simple package made of very thick paper, it resembles thin cardboard. Came a little battered by life:

Inside - a dense foil bag with tea:

If you look at the dry tea leaf, you can see many golden tea leaves.

These are tips, or upper kidneys... It is believed that the closer to the top to pluck a tea leaf, the higher the grade of tea. I don’t remember exactly, but it seems that in Russia the Extra tea variety was produced from two or three top leaves of a tea flush, and for the highest grade one could collect no more than 5 leaves. The uppermost buds are slightly fleecy, when dried they are velvety and lighter than a mature tea leaf.

By the way, the fact that the brewed leaves are very small and rather narrow speaks in favor of the fact that young tea leaves are used in this tea.

The aroma of this tea is simply amazing! When I nuzzled into the bag, I was simply intoxicated by the smell of fresh tea, very warm, sweetish. It reminded me a little of the smell of good Krasnodar tea, although I may be wrong: I haven't drunk the latter for a long time, perhaps this perception is subjective, but, alas, there is nothing to compare with. In general, such an association has arisen.

Brewed, as usual, with filtered water in a clay teapot, 3 teaspoons per 450-500 ml, 3-5 minutes.

The infusion is very intense, reddish:

The taste and aroma of this drink is unusually balanced: there are notes of dried fruits (like most Chinese red teas). Surprisingly, the tea is strong and rich, but at the same time almost not tart, it has an unusually mild taste and a pleasant aftertaste.

In general, I never brew black tea a second time, I throw it away. And then I decided to prepare an infusion for kombucha. There is a little tea leaves left in the teapot, I poured boiling water over it and poured it into the teapot, while I thought that this amount would not be enough for a three-liter jar, and I would have to brew some more fresh tea. However, the infusion turned out to be very saturated, and I poured this tea leaves a couple of times with boiling water and poured it into a large mushroom jar. I was simply amazed that the color of the infusion turned out to be rather dark, other types of tea in such quantities, diluted with water, give a lighter infusion.

In principle, it is possible, perhaps, to brew it a second time, although I do not like it.

Even an ardent supporter of Assam respectfully stated that the tea is simply excellent!

After all this, I began to study what kind of variety it was, and became a bit stumped, because the tea on the seller's page is called like this: "big dian hong tea congou black tea premium black tea maofeng 250- red"So I was trying to figure out what it is: Dian Hong or Congou?

In the end, I decided that it was Dian Hong, because it was produced in Yunnan, and Congou grows in the north of Fujian province. In general, it turned out that the name Kongou was applied to all black teas that were brought from China, so this is a somewhat vague definition, besides, the Congou variety has large leaves.

And here is what I found about Dian Hong, and it seems to me that the description fully corresponds to this tea:

Dian Hong, also known worldwide as Yunnan red tea (called black by many) has been produced and sold for nearly five decades. It is produced in the southern part of Yunnan province. The content of "golden buds" in tea indicates the quality of the tea, the more "gold" in the tea, the higher its quality and, accordingly, the price.

Tea connoisseurs value their weight in gold Chinese red tea Jin Hao, which is a variety of high quality Dian Hong. According to the European classification, it is black tea. The zest of this variety is considered to be "sunny flavor" - if brewed correctly, it seems as if a drop of flower honey has been added to the drink.

Yunnan Province has given the world two legendary teas - and the revitalizing Dian Hong Red Tea. Connoisseurs of strong teas have christened the Jin Hao variety with the name “Golden Fluff” or “Golden Villi”, since its collection includes young tips, covered with fluff, with a golden hue. It is noteworthy that sometimes the same raw materials are used for the manufacture of Dian Hong as for the Yunnan pu-erh.

It also happens that Jin Hao Dian Hong is referred to as the Golden Monkey tea. But that's two different varieties... "Golden Monkey" is a rarer variety and in dry form is twisted tea leaves with golden inserts of tips. Differs in the strength of the infusion with a refined aroma and harmonious taste with fruity and spicy notes.

How is Golden Fluff collected and processed?

The Chinese collect raw materials for Jin Hao in the highlands of Dian. The subtropical climate provides three to four harvests per year. However, the autumn harvest is considered the most valuable, since the leaves absorb many floral aromas, and also ripen ideally under the rays of the gentle sun.

• Features of the collection. Dian Hong tea plantations are located almost a kilometer above sea level, due to which the plants ripen quickly. "Golden fluff" is a tea of ​​youth, since only young leaves and buds are collected.
• Processing secrets. After careful harvesting, Jin Hao Dian Hong undergoes multi-stage and rather laborious processing. The more carefully the raw materials are processed, the more refined the final taste of the drink is. The procedure includes four stages: withering (moisture reduction), curling (shaping), fermentation (oxidation) and drying.

The result of careful processing is a high-quality tea collection, impressive with a deep and, at the same time, mild taste. Jin Hao is believed to be solar energy embodied. Therefore, they love to drink this variety in winter to warm up and be filled with optimism. The aroma of meadow flowers and a subtle taste of honey contribute to the popularity of the drink not only in the Middle Kingdom, but throughout the world.

Varieties

Dian Hong's classification depends on the quality of the tea leaves and the amount of buds present in it.

• Broken (Dian Hong Sui Cha) is an inexpensive variety due to the small presence of golden buds in it; it is used in mixtures. The finished drink is red-brown in color, bitter with a tart aroma.
• Golden (Dian Hong Gongfu Cha) - consists mainly of golden buds, with a small amount of tea leaves.
• Yunnan "Pure Gold" (Yun Nan Dian Hong - Golden Tip) - top grade composed exclusively of golden buds. The drink is bright red in color with a sweetish taste and smell.

Some of the brightest representatives of the Dianhongs are Jin Hao and Yunnan Red Fuzzy Peaks (Dian Hong Maofeng). Dian Hong Maofeng tea is a valuable species, the buds in it give the infusion an amazing aroma, and the tea leaves have a rich and pleasant taste. It is a high quality selected tea, which is ensured by the unique method of collecting the tea leaves "maofeng". Famous varieties harvested according to the "maofeng" method - and Keemun.

The art of cooking

All Dian Hong teas delight with their pronounced taste and fairly strong infusion. Tea, which the Chinese and Europeans consider "red", for the inhabitants of the CIS is not much different from the usual "black". However, it would be a big mistake to brew Golden Fluff like regular supermarket teas. A noble drink requires a special attitude.

Want to enjoy exquisite taste Jin Hao Dian Hong? Master the art of preparing the imperial gathering.

Brewing "Golden Fluff" correctly

Porcelain or earthenware allows you to fully unleash the potential of all varieties of Dian Hong. Before cooking, you need to pour boiling water over a teapot or a cup. Place the tea leaves in a prepared warm container and pour water with a temperature of 95-100 degrees.

The strength of the drink is regulated by the duration of brewing and the amount of tea in the containers. On average, for the full disclosure of the tea taste, you need no more than 4-5 grams of tea leaves (1 tsp) for 120-150 ml of hot water. It takes about 1 minute to brew the Golden Fluff. Re-opening of the taste is acceptable (5-6 infusions). In this case, the preparation of the infusion will take 10-15 seconds more each time.

Over the course of brewing, you can and even need to experiment. This is the only way to find your taste, the main thing to consider is that if tea (especially of inexpensive varieties) grows old, it will become bitter and astringent.

Honey-fruity tea aroma

Tea "Golden Fluff" has a rather refined, aristocratic taste. Not surprisingly, the Queen of England adores him. Correct brewing will release a floral aroma, light fruity notes and a subtle honey flavor.

The infusion has an intense red color and a rather tart, but mild taste. The softness of the tea is due to the extremely careful processing and collection of only young shoots of Dian Hao. One sip is enough to capture the full potential of this noble drink.

Sun in every sip or beneficial properties

The value of Golden Fluff red tea is not limited to its taste. Scientific studies have confirmed that the drink is medicinal and allows you to quickly relieve a person of many physiological problems.

All varieties of the Dian Hong variety are referred to as "winter teas", since the drinks have a pronounced warming and anti-inflammatory effect.

• Warming effect. It is enough to drink a cup of red Jin Hao to keep warm in case of severe hypothermia. At the same time, the drink has a dual effect and perfectly quenches thirst in the summer.
• Natural anti-inflammatory. The leaves of the "Golden Fluff" contain "lethal" amino acids that can suppress the reproduction of pathogenic bacteria.
• Good cheerfulness. Jin Hao infusion is good for returning vigor in the morning or recuperating after a hard day's work. The drink has a positive effect on the cardiovascular system, and also stimulates the brain. Tea improves blood circulation and speeds up metabolism, therefore it is useful for diets.
• Refreshing and cleansing. Due to its composition, Jin Hao helps to eliminate toxins from the body, as well as to quickly quench thirst. Therefore, it is recommended to drink the drink for people with kidney problems (you should first consult your doctor).
• Strengthening the body. Regular consumption of Jin Hao Dian Hong increases immunity and has a general tonic effect.

Jin Hao tea of ​​the Dian Hong family is a real elixir of life! Each tea leaf fills the drink with solar energy when brewed. Do you want to keep your youth longer and physical activity? Indulge in the delicious taste of red long tea often.

photo: depositphotos.com/vipavlenkoff

The process of making elite red tea Dian Hong is quite laborious, because delicate tea buds are processed by hand. Its thick tart taste is mesmerizing, a mug of such a drink warms up and tones up perfectly. What else is this tea useful for the body?

Elite Chinese tea Dian Hong - the sun in your mug

In the Chinese province of Yunnan, which is located on the site of the ancient state of Dian, tea plantations are spread in the highlands and subtropical climate. They give us the famous pu-erh tea and the famous Dian Hong - red tea. According to the European classification, it belongs to black teas. It became popular after the English queen declared that Dianhong was her favorite tea. Now he is especially appreciated in London and Hong Kong.

Dian Hong red tea belongs to the group of teas highest quality processing. Thanks to its expressive aroma and strong taste, it is perfect for European tea drinking, for beginners and tea gourmets.

Dianhong is made from young tea leaves and tips (buds). The autumn harvest is considered the best. After collecting, the leaves are dried for several hours in an open place, then kneaded and then bunched by hand to a certain shape - this monotonous process is quite laborious. Twisted tea leaves are fried in a wok over a fire.

Varieties

The properties of Dian Hong tea depend on its variety, there are 4 main varieties:

• Broken- an inexpensive variety with few golden buds. Infusion is red-brown with a tart odor, taste with bitterness.
• "Fuzzy peaks"- an equal mixture of leaves and tips. The infusion is soft, aromatic, with sweet fruity notes.
• Gold- buds predominate, but leaves are also found. The infusion is red-orange, with a slight sweetness on the palate.
• "Pure gold"- the highest grade, consists only of golden buds. Infusion of bright red color, sweet and light taste, with honey-fruity notes, long tart aftertaste.

In general, Dianhong is a strong, masculine tea. Its infusion of transparent red-brown color plays with golden highlights on the surface. The taste and aroma are delicate and light, but at the same time unique and memorable - fruity shades with honey pollen, astringency and woody softness, sweet aftertaste.

How to brew

For a volume of 150 ml, take 7-12 grams. Dianhong tea leaves. The water is heated to a temperature of 90 degrees or large white bubbles appear. The first infusion lasts no more than 7-10 seconds, the next is increased by 5-10 seconds, it is permissible to repeat 8-9 times. If the tea lasts longer than it should be, it will become astringent and bitter.

The strength of the drink is regulated by the amount of brewing. Dianhong is drunk in small sips, you can add milk or lemon to it, combine it with sweets and desserts.

How to store

Dian Hong tea retains its taste, aroma and healing properties for 2-3 years. It becomes softer over time. Store tea leaves in a tightly closed bag that is vented (but no vacuum). Place the bag in an opaque container and place it in a cool, odor-free place.

Benefits for the body

• The main beneficial property of Dian Hong tea is that it warms and tones up. In China, it is considered winter tea. Dianhong envelops with warmth and helps to sweat, therefore it is recommended for the prevention and treatment of ARVI. Has anti-inflammatory effect, inhibits bacteria.
• An invigorating effect is also a striking feature of Dian Hong tea. It will quickly wake you up and help you concentrate, improve memory and reaction speed, raise low blood pressure and even out the heartbeat.
• Due to its diuretic properties, Dian Hong tea removes excess fluid from the body and will be useful for weight loss. The infusion absorbs toxins and toxins, cleanses and strengthens blood vessels.
• To feel beneficial features Dian Hong tea, it is not recommended to drink it on an empty stomach (it will cause discomfort). In the evening, a mug of strong infusion can interfere with sleep.

Dian Hong tea is one of the most famous in the world. It is also known as Yunnan Red to many tea aficionados. It was first produced in the late 60s of the 20th century, and for more than 50 years it has been pleasing people all over the planet with an incredibly rich and unique taste.

Where is it collected

In this article, you will learn:

Tea bushes are grown in the south of the Chinese province of Yunnan. The main production facilities for its production are also concentrated here. Depending on the amount of "golden buds" in the drink, its final quality also depends. However, the cost of the drink will also be higher.

Dian Hong is collected exclusively within the Chinese province of Yunnan. As for the name of the drink, its origins go back 2 thousand years, when the region was ruled by the ancient kingdom of Dian.

It is customary to produce Dian Hong using young leaves and buds. As for the aroma of the drink, it clearly has a pleasant aftertaste, pronounced notes of dry, as well as a "smoky" shade characteristic of all teas of this region. The highest quality harvest is harvested in the fall, despite the fact that the harvest is harvested all year round... A twisted "tea-leaf" is formed from a large-sized leaf, which acquires a small size. Experts state that the process is quite laborious and that is why it is considered one of the highest quality tea varieties in China.