Chinese Red Tea Dian Hong: Beverage Description, Properties and Effects

The classic type of drink that Europeans used to consider black is called red in China.

There are a huge number of plantations in the Middle Kingdom where the best, elite varieties of tea are grown: one of these is dian hong.

Sun in your mug

If you want to see the sunset in Yunnan with your own eyes & ndash; famous province, the birthplace of many famous tea varieties & ndash; you don't have to go to Chinese lands.

It is enough to properly brew a rich, fragrant honey-golden infusion created from the same leaves as the famous shen pu'er.

Dian hong is designed for true connoisseurs and for centuries has been considered an excellent gift for foreign delegations arriving in China. But those who are just immersed in the culture of tea drinking will not remain indifferent to the product.

According to Chinese tradition, tea is classified as red. So they are called for the color of the finished infusion, reminiscent of the sky in the light of the setting sun.

Description

It is easily distinguished from all other Chinese varieties by its fluffy black-and-gold buds, very recognizable, mild spicy taste, and bright, almost luminous color of the finished liquid. It opens up in a new way, even when it cools down, and does not feel as bitter as its counterparts when brewed for a long time.

Due to its intense aroma and deep taste characteristics, it goes well with chocolate and caramel desserts. But it is still recommended to try it without sweeteners.

The Chinese people have identified three main advantages of this infusion: large shoots, sunny ebb and rich flavors.

This product is an elite product.

 

It will seem to beginners that it is very similar to the Indian variations familiar to the European consumer, but connoisseurs will recognize this expressive collection from a thousand others.

An interesting fact: we used to call red varieties black, although in fact black in China are post-fermented artificially aged species (Tibetan, Sichuan, Hunan, Lubao and Puer). & nbsp;

This divergence dates back to the 17th century, when the Chinese first demonstrated their product to English merchants in Fujian.

The warming properties of the drink amazed the British, who associated the Celestial Empire with the production of green varieties. They were also pleased that the raw materials could easily endure long sea voyages, did not deteriorate and retained their qualities in their original form.

The dry fermented leaves were black, so Europeans settled on this name.

To transport Chinese tea in England, they began to build special sailing ships & ndash; & laquo; tea clippers & raquo; & ndash; this soft, sweet, spicy taste is so remembered by merchants.

Legend of the origin of dian hong

As a product that is known to modern consumers, dian hung arose relatively recently & ndash; in 1939. Being exhibited at the London auction, the drink gained breathtaking popularity among the noble British, the news of it reached the royal family.

Like all tea varieties of the Middle Kingdom, Dyan Hung has its own unique story that tells about its wonderful origin. True or not, the Chinese claim that the birth of the golden infusion is due to events that unfolded in the Yunnan village during the war.

When general mobilization was announced in the province, the inhabitants of the region were harvesting fresh puer leaves on the plantation. The women equipped the men with travel bags full of yet-to-open kidneys from the tea bushes, and the warriors immediately set off.

Once at the place of distribution, they fried this valuable burden, and the leaves acquired a beautiful dark brown hue. Having brewed the collection, the soldiers were conquered by the splendor of the taste and aroma of the drink.

According to another legend, the golden infusion appeared due to changes in weather conditions in the valley.

One night there was a lot of fog and the harvested crop just sprouted, which served as the basis for the emergence of a new product.

How did dian hung come about

Dian hong (dian hu) literally translates as & laquo; red tea from Dian land (the ancient name of the Yunnan region) & raquo;.

By the end of the 19th century, China lost its status as the main producer and supplier of tea products in the world. The British government of that time invested unthinkable funds to develop production in India. They introduced the latest technologies, which allowed Indian and Ceylon (from Sri Lanka) varieties to become market leaders.

During the occupation of the Middle Kingdom by Japanese troops in the fall of 1938, the southeastern lands were turned into combat territories, which forced the Chinese to transfer the cultivation of precious camellia bushes to the southwest.

The craftsmen studied new areas, conducted experiments and eventually created a fermented harvest from Yunnan large-leaved bushes. It turned out to be much deeper and brighter in taste and aroma than the same Indian Darjeeling. The leaves had a shiny golden color, and from the inside were covered with velvet villi (& laquo; buy xao & raquo; & ndash; from which came the name & laquo; baikhovy & raquo;).

Moreover, the drink was universal: the bushes gave kidneys year-round, and both manual and machine labor was allowed for processing the brew.

Experts gave the highest marks to the quality of the new Yunnan product. Diang Hong won tart products from India, as it had a balanced soft taste with a characteristic sweetness.

All this led to the fact that in July 1938 the first batch of red Chinese dian hong tea went to the UK.

Manufacturing considerations

The collection and processing process is extremely complex and time consuming. The raw material is taken manually.

Flushes and types & ndash; large buds (unopened ones are especially appreciated) and 2-3 upper leaflets covered with a large number of minute white villi. During deep fermentation, their color turns orange & ndash; You will find inclusions of this shade in high-quality tea dian hung.

The collected shoots are laid out in a thin layer on special racks, covered with a lattice canopy and dried in the sun in the open for 12-18 hours.

It is important that air flows circulate freely, saturating the cups.

Optimum temperature at this stage & ndash; 20-24 & deg; C. If any of these conditions cannot be met for one reason or another, wilting occurs artificially.

Raw materials are placed in special chambers with adjustable blowing intensity, humidity level, temperature parameters.

Although, of course, naturally dried tea has more refined taste.

If you lose a lot of moisture, the raw materials become softer and curl better.

Flat tea plates are twisted using machine or manual work.

At this stage, the veins break, and the leaves themselves crumple, let in juice, which, after drying, will give the brew a rich aroma.

For storage, the future drink is transferred to a dark, spacious, cool and wet room. The leaves are placed on an even coating in layers 10 cm thick. The process of oxidation (fermentation) begins, thanks to which the tea will acquire an intense dark shade, aromatic notes of honey and nuts.

It is critical to stop fermentation in time to maintain healthy performance.

Dry the bowls by frying over an open fire, and the juice released earlier is fixed on the twisted leaves.

Next, you sort and pack. Brewing raw materials are divided into large-leaf, medium-leaf (fragments and small particles), small-leaf (crumbs and granules, which are packed in paper bags).

The most popular variety is made in the southern region of the Yunnan Valley & ndash; Feng Qing. Here they are engaged in the creation of shen puers, which have been exported to neighboring regions of Asia for many years, sold in Sichuan and Tibet.

Golden tea is grown at an altitude of 2 thousand meters above sea level.

Favorable climatic conditions allow harvesting for 8 months. Spring is considered the most tender. Summer and fall are darker and deeper.

Presence of & laquo; gold & raquo; in leaves depends on the season and territory of growth. So, the western dian hong has only a slight yellowish tint, and the southern one boasts bright gilding.

Dyan hung tea types

Classification is striking in its diversity. Characteristics to separate:

• composition & ndash; kidneys and tea leaves, their condition.
• twist & ndash; spirals or bundles.
• Raw material processing.

Main views:

• Gunfu Cha & ndash; highest grade. It is distinguished by strong leaf-plates with a noticeable pile and shine. The infusion has a special nobility of taste and aroma.
• E & ndash; long shiny shoots. When finished, it is quite thick, rich, refreshing.
• Pian Cha & ndash; even leaves stacked with a fan.
• Sui Cha & ndash; milled black raw material of medium size. It happens with and without villi.
• Mo & ndash; low-grade product crushed into crumbs. Gives a strong dark red infusion.

There are many varieties of Yunnan product on sale. The most popular are prunes, Feng Qing, & laquo; Pine needles & raquo;.

Among others, there are two types:

• Jin Hao with a soft floral aroma and fruit-honey spillages of taste. Appreciated for its long aftertaste. Second name & ndash; & laquo; Golden monkey & raquo;.
• Mao Feng & ndash; a tender, sweet drink of young shoots with a vanilla tang and hints of dried apricots.

When buying, please make sure that the selected variety is presented in pure form, and not in the blend. No dust should be present in the powder version. It is important to understand this so as not to purchase counterfeit goods by mistake. A low-quality product will be bitter, so approach the choice with full responsibility.

In the catalog & laquo; of the Russian Tea Company & raquo; You will find quality copies of the famous dian hong red tea collected in the Yunnan foothills of Tibet.

Taste and aroma description

Inhaling the smell of dry leaves, you will already feel the notes of nuts, needles and honey.

There is also a certain bread and malt aroma in the drink, which is why they say that it has a strong masculine character. Another feature is the floral aftertaste.

The younger the shoots used in production, the softer the harvest will open up.

Try Dian Hong Chinese tea and check its unique properties. Try the true golden drink that the Celestial Empire is so proud of and aesthetes around the world admire. For purchases of 500 grams or more, the online store offers a 30% discount.

Tea чёрный «Дянь Хун TGFOP» (Tibet Sun)

Black Tea & laquo; Sun Valley & raquo; (Diang Hong)

Useful properties

This is a tonic infusion, so it is better to use it in the morning. With regular use, it improves metabolism, improves digestive processes, activates the central nervous system, relieves fatigue, lowers cholesterol, and maintains vascular elasticity.

Useful for colds: relieves cough, sore throat.

It has an anti-inflammatory effect due to the amino acids contained in the composition, which suppress the development of pathogenic bacteria.

Infusion is recommended for people who have kidney problems.

With severe hypothermia, it is enough to drink one cup to bounce back.

In summer, the drink will perfectly quench thirst, while activating sweating and removing excess fluid from the body.

In addition, the collection helps to strengthen the immune system and has a general tonic effect.

How to brew Dian Hong red tea

Like any other variety, dian hong is brewed with pure water (spring or distilled). Its temperature should be about 90 & deg; C.

A porcelain or clay kettle is best suited as an infusion dish.

Ceremonial art novices can also use glass containers to control the process.

Before starting the preparation, the container and cups must be warmed up with boiling water.

Then add 5 g of dry leaves per 200 ml.

It is important to drain the first brew, which lasts no more than 3-5 seconds. The second must be kept for 30 seconds and poured into portion cups. The time for each subsequent brewing increases by about half a minute.

The same raw materials can be reused (3-4 times), which contributes to greater disclosure of taste and aroma.

Effect of dian hong tea consumption

This is not only amazingly tasty, but also a healthy infusion. It helps to cleanse the body of toxins, normalize the work of the cardiovascular system, respiratory system, gastrointestinal tract.

Chinese fee & ndash; it is always not just a drink, but an emotion, a condition.

Dian hong is incredibly warm. It warms, expels excess moisture from the body, saturates the blood, restores tired muscles, which makes it especially relevant in snowy or wet weather.

When you try it, you feel calm, comfortable, as if you are under a blanket.

Among other things, it is an invigorating infusion that stimulates brain activity, improving mental processes. It helps you stay focused and react faster.

And he also quenches thirst and gives a good mood. This is a great option for tea with your family.

How to store

Keep dry leaves in a sealed container in a dry, cool place, away from natural and artificial lighting, as well as foreign odors.

Taste and aroma collection can be preserved for 2-3 years. It gets softer over time.

Conclusion

Try dian hong tea and check out its unique properties, which we described above.

By contacting the & laquo; Russian Tea Company & raquo;, you will receive a true golden drink, which the Celestial Empire is so proud of and aesthetes around the world admire.