So this is how to brew Dian Hong for the best taste! Often, we blame the tea leaves for poor flavor, when it’s actually our brewing method that’s at fault. Today, we’ll share some tips to help you brew the perfect cup—learn them now!

[Main Text] Three key points for brewing Dian Hong:

1. Quantity (4–5 grams)

2. Brew for 10+ infusions [water temperature 80–83°C]. Note: The water should be boiled first, then left to cool slightly. Avoid adding cold water or using underboiled water.

3. Quick steeping: 1–3 seconds for the first three brews (the first is for rinsing). From the fourth brew, gradually increase steeping time to 3, 5, and 8 seconds. Do not cover the teapot after pouring.

Dian Hong, a Yunnan-origin black tea, features tightly rolled leaves with golden tips, a bright red liquor, rich flavor, floral aroma, and a long-lasting aftertaste. For comparison, three types were brewed: first-grade Dian Hong, golden-tip Dian Hong, and old-tree Dian Hong, to highlight differences in taste and quality.

Results:

First brew:

1. First-grade: Deep red liquor, strong and mellow taste with a sweet aroma.

2. Golden-tip: Bright red liquor, rich with a slight acidity and light bitterness, clean aroma.

3. Old-tree: Bright red liquor, full-bodied with floral-fruity notes and lingering sweetness.

Second brew:

1. First-grade: Intense flavor, balanced bitterness, and sweet, lasting aroma.

2. Golden-tip: Mellow with mild bitterness and a clean, persistent aroma.

3. Old-tree: Rich and complex, with pronounced floral fragrance.

Third brew:

1. First-grade: Robust flavor, lingering sweetness, and deep aroma.

2. Golden-tip: Smooth with light bitterness and a fresh aroma.

3. Old-tree: Full-bodied, floral, and long-lasting.