Dianhong Gongfu tea and Dianhong broken tea are exported to over 30 countries and regions including Russia, Poland in Eastern Europe, Western Europe, and North America, and are also sold domestically in major cities across China. So, where is the origin of Dianhong? The following provides a detailed introduction to this question.

The main origin of Dianhong black tea is in more than 20 counties across six prefectures along the Lancang River in Yunnan, including Lincang, Baoshan, Simao, Xishuangbanna, Dehong, and Honghe. Dianhong Gongfu tea is made from raw materials consisting of one bud and two or three leaves, processed through withering, rolling, fermentation, and drying. Dianhong broken tea is produced through withering, rolling-cutting, fermentation, and drying. Gongfu tea is a strip-shaped tea, while broken tea is granular. The former has a mellow taste, and the latter offers a strong, stimulating flavor. It is most suitable as a high-grade gift. Dianhong is typically consumed with added sugar and milk, yet it retains its strong aroma and taste even after milk is added.

The above is an introduction to the origin of Dianhong, hoping to help everyone understand where Dianhong originates from.