As a type of black tea, Dianhong shares similarities with other black teas, but its two independent major quality characteristics effectively distinguish its nature.

The Two Major Quality Characteristics of Dianhong

The most prominent feature of Dianhong Gongfu tea is the visible fine hairs (hao), with colors ranging from pale yellow, chrysanthemum yellow, to golden yellow. Dianhong Gongfu tea produced in areas like Fengqing and Yunxian exhibits a chrysanthemum-yellow hao color, while tea from regions like Lincang and Menghai mostly has a golden-yellow hao. Even within the same tea garden, the hao color varies with seasons: spring tea tends to have a lighter, pale yellow hue; summer tea often shows a chrysanthemum yellow; and autumn tea is mostly golden yellow.

Another major characteristic of Dianhong Gongfu tea is its rich aroma and strong flavor. The aroma is particularly excellent in western Yunnan areas like Yunxian, Fengqing, and Changning, with Yunxian producing some of the best, often carrying floral notes in the fragrance. Tea produced in southern Yunnan has a stronger, more stimulating taste, but its aftertaste is generally considered less refined than that of Gongfu tea from western Yunnan.

Among Dianhong Gongfu teas, the highest quality is the "Dianhong Special Gift Tea," primarily made from one bud and one leaf. The finished tea features tightly rolled, plump, and straight strips with elegant, intact tips, abundant and visible golden hairs, a dark and glossy black color, a rich, bright red liquor, a fresh, strong, and mellow taste, a high, lasting aroma, and an even, bright red infused leaf.

Evaluating the Quality of Infused Tea Leaves

Assessing tea quality involves not only judging the dry leaves but also examining the brewed liquor and the infused (wet) leaves. So, how does one evaluate the quality of tea after brewing?

Evaluating brewed tea is a professional identification method: take about 3 grams of tea leaves, place them in a cup, pour hot water at a ratio of 50-60 ml per gram of tea, cover the cup, wait for 5 minutes, then remove the lid and proceed with the evaluation in the following order.

1. First, smell the aroma. Good tea will release a fragrant aroma when steeped in hot water. Smelling the aroma serves to identify the strength and persistence of the fragrance and to detect any off-odors.

2. Next, observe the liquor color. A clear, pure liquor indicates good tea; a dull, murky liquor suggests inferior tea. Green tea should have a tender green color; black tea should be bright red and luminous.

3. Then, taste the liquor. Take a small amount of tea liquor into your mouth and slowly savor it to distinguish the intensity, freshness, mellowness, and harmony of the flavor. Any bitter or astringent taste indicates lower quality.

4. Finally, examine the infused leaves (the tea dregs), which involves checking the color and tenderness of the leaves left at the bottom of the cup. By combining the results from these aspects, one can identify the quality of the tea.