So this is how to brew Dian Hong for the best taste! Often, we think the tea leaves are bad, but it's actually our brewing method that's wrong, resulting in a less enjoyable cup. Today, we’ll teach you a few tricks—learn them quickly!

Three key points for brewing Dian Hong:

1. Quantity (4-5 grams)

2. Brew for over 10 infusions [water temperature 80-83°C]. Note: boil the water first, then let it sit for a few minutes to cool slightly. Do not add cold water or use under-boiled water.

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

Dian Hong, a Yunnan-produced black tea, features thick, tightly rolled leaves with golden tips, a bright red liquor, a rich and mellow taste, a fragrant aroma, and a long-lasting aftertaste. For brewing, compare first-grade Dian Hong, golden-tip Dian Hong, and old-tree Dian Hong to distinguish their flavor differences.

Tasting comparison:

First infusion: 1. First-grade: deep red liquor, strong and mellow taste with bitterness turning sweet, rich and sweet aroma. 2. Golden-tip: bright red liquor, mellow with slight acidity, mild bitterness turning sweet, clean and sweet aroma. 3. Old-tree: bright red liquor, full-bodied and rich taste, bitterness turning sweet, floral and fruity aroma.

Second infusion: 1. First-grade: robust taste, bitterness turning sweet, sweet and lasting aroma. 2. Golden-tip: mellow taste, mild bitterness turning sweet, clean and lasting aroma. 3. Old-tree: full-bodied and rich, bitterness turning sweet, strong and lasting floral aroma.

Third infusion: 1. First-grade: strong taste, bitterness turning sweet, rich and lasting aroma. 2. Golden-tip: mellow taste, mild bitterness turning sweet, clean and lasting aroma. 3. Old-tree: full-bodied and rich, bitterness turning sweet, strong and lasting floral aroma.