The method of making black tea was invented in China during the late Ming and early Qing dynasties.

As we all know, black tea is a fully Fermented tea. It is carefully crafted through a series of processes including withering, rolling, fermentation, and drying. Black tea has a warm nature.

The properties of taste, according to Traditional Chinese medicine theory, can generally be referred to as “the four natures and five flavors.”

The four natures (or four energies) are cold, cool, warm, and hot, indicating the thermal properties of herbs. The five flavors—spicy, sweet, sour, bitter, and salty—indicate the different tastes of herbs.

The nature and taste of tea were recorded by Li Shizhen in Compendium of Materia medica, stating that “although the taste is bitter, the nature is slight, it is yang within yin, capable of rising and descending.” Additionally, “sweet substances tonify while bitter ones purge.” From this, we understand that tea serves both to nourish and purge, being a cooling herb.

With the development of modern science and the diversification of tea-making methods, teas can now be more clearly categorized into cold, neutral, warm, etc. For example, completely unfermented Green Tea is cold, while fully fermented black tea is warm. Neither too cold nor too hot, it is suitable for people of all ages and can provide warmth and hydration, boosting energy and relieving fatigue when consumed regularly.

As the saying goes, “the best tea comes from high mountains shrouded in clouds and mist,” where higher altitudes mean greater temperature differences and more cloud cover.

Tea plants require a longer time to mature and sprout, which results in richer internal substances. The content of tea alkaloids that cause bitterness is relatively lower compared to those grown at lower elevations. Black tea made from such raw materials is tightly rolled, dark and lustrous, with prominent golden tips.

When water is added, the tea liquor appears bright and crystal red. When tasted, it offers a fresh, smooth, and rich flavor, with an aroma that permeates. The wild essence of the highlands is felt, leaving a lingering aftertaste.

There's an art to brewing tea, offering diverse flavors.

Place 3 to 5 grams of dry tea leaves and use water heated to around 85°C for brewing. Pour the water slowly without causing the tea to churn. As the number of infusions increases and the rate of extraction slows down, the Steeping time should be slightly extended.

Brewing Dian Hong requires particular gentleness, as it is a naturally sensitive tea. If the water is too hot, it will react strongly, potentially resulting in an overly tart taste; if steeped for too long, it will release all its essence, possibly leading to an excessively bitter taste.

Of course, adding honey or milk can also create delightful flavors.