For many Tea enthusiasts, throughout the year and especially during autumn and winter, one indispensable type of tea is likely Black Tea.
Black tea has a gentle nature and is rich in proteins and sugars, warming the body and soothing the spirit.
In the category of gongfu black teas, Yunnan black tea, commonly known as Dian Hong, stands out. Dian Hong is made from the large-leaf tea trees native to Yunnan, resulting in a tea that is elegant in appearance and rich in flavor, with a fresh aroma and a robust taste.
Compared to traditional small-leaf black teas from other regions, Dian Hong made from Yunnan's large-leaf variety offers a more substantial and rich flavor.
Moreover, Dian Hong has been well-received in overseas markets, once playing a valuable role in financing the war effort by generating much-needed foreign currency. To this day, Dian Hong continues to enjoy a global reputation for its exceptional quality.
So, how should Dian Hong be brewed for the best results?
Teaware for brewing Dian Hong
The teaware used for brewing Dian Hong must be appropriate to complement the unique beauty of the tea while allowing its fresh and pleasant aroma to be fully released.
When it comes to Drinking Tea, the first choice for many is a clay teapot. Clay pots are favored for their good heat retention and ability to maintain the aroma of the tea over time, making them popular among tea lovers. However, they are not the perfect match for brewing Dian Hong.
Lid bowls, glass cups, crystal cups, or white porcelain cups are better suited for enjoying Dian Hong. Not only do they allow you to appreciate the clear and bright red color of the tea, but they also maximize the release of Dian Hong's unique aroma, showcasing the natural character and charm of the leaves.
From an aesthetic perspective, using a lid bowl to brew Dian Hong allows for a clear observation of the tea's color and helps to directly experience the “true flavor” of the leaves, aiding in assessing the quality of the tea.
Water and Temperature for Brewing Dian Hong
The water temperature used for brewing Dian Hong is crucial. As a fully fermented tea, too high a temperature can result in a less refined flavor, while too low a temperature prevents the full release of aroma and taste. Based on the experiences of many tea enthusiasts, the ideal water temperature for brewing Dian Hong is around 85°C (after boiling the water, let it cool for about 5 to 10 minutes until it reaches the desired temperature).
Some Dian Hongs can be brewed at slightly higher temperatures, around 90°C, but generally, 85°C is most suitable. How can you distinguish? Based on the degree of fermentation, use 85°C water for those that are high-temperature fermented and 90°C for those that are low-temperature fermented.
Fresh cold water boiled for brewing will bring out the full aroma of the tea. Reboiled water or water left overnight is not suitable for brewing black tea. Suitable waters for brewing include mountain spring water, mineral water, groundwater, well water, distilled water, and purified water.
Dian Hong is quite demanding when it comes to brewing technique. There are many factors that can influence the final taste, making it challenging to achieve the ideal flavor. When brewing Dian Hong, controlling the amount of tea, water temperature, and Steeping time is critical.
Steeping Time for Dian Hong
The steeping time after adding water determines the sweetness of the black tea. The tea should not be steeped for too long; otherwise, the polyphenols in the tea will rapidly oxidize, causing the tea to become astringent. Proper control of the steeping time ensures the optimal release of the tea's fragrance.