Dian Hong tea (Chinese: “Yunnan Red Tea”) is a relatively recent invention of Chinese technologists. Its history dates back to 1938, when the first batches of the new red tea were sent to the foreign market in order to regain the advantage previously lost by Indian and Ceylon teas. Soft and sweet, significantly less tart than Indian and Sri Lankan teas, Dian Hong quickly conquered the market and became one of the most famous varieties of Chinese red tea. Perhaps the most recognizable of the Dian Hongs, thanks to the unique shape of the final product, is the Song Zhen variety (Chinese: “Pine Needles”), where the name speaks for itself. Depending on the quality level, the tea leaf can have an appearance from black-orange, with a small amount of red buds, to a homogeneous, “needle to needle”, high-grade product from almost only buds, with a rich taste and aroma and a fairly high content of caffeine and L-theanine.
This variety is of very high quality. The appearance of the leaf is one of the most beautiful of all the variety of Chinese tea. Golden-red arrow-shaped "needles" of uniform size, similar to dried pine needles, are very pleasant to the touch due to the fine velvety fluff. They exude a sourish spicy aroma of dried tomatoes, basil, honey and tangerine peel. When warmed with breath, "gingerbread" appears - an aroma reminiscent of a mixture of cinnamon, nutmeg and cloves.
This Dian Hong is best brewed with slightly cooled water, 90-85 degrees. More budget varieties will forgive brewing with boiling water, but here it is better to get by with a more gentle temperature so as not to lose the aromas. For an average gaiwan, you can take 5-6 grams of tea leaves, and 1.5-2 grams is enough for a regular glass or 0.5 l thermos mug. High-quality tea does not taste bitter and is suitable for infusing in a thermos.
The infusion is orange-sandy, the color of apple jam, slightly opalescent due to the suspension of fluff from the back of the tea leaf. The smell is fruity, confectionery: most of all, the composition resembles apple strudel with cinnamon and nutmeg. The taste is more restrained: smooth, sweet and sour, slightly baked, as if burnt sugar was added to the tea. In the overall harmonious range, sweet apple, gingerbread, creamy toffee, and a little sourness are guessed. The tea steadily retains the overall flavor range of fruity sweetness and pastry throughout the steepings. The aftertaste is gentle, light, sourish-honey.
The tea warms well, gives a state of even tone, concentration and self-confidence. It is especially good in the cold season. It is suitable for long work or reading, the main thing is to do something: hot water releases a large amount of caffeine from the kidney raw material. The variety will appeal to lovers of red ("black") teas, and in general does not deviate much from the usual idea of a cup of tea, only much tastier and richer in sensations. Treat a person who previously drank tea from the mass market only with sugar, he will definitely like it.