Yunnan Black Tea (Dian Hong) utilizes superior tea leaves from Yunnan and is first processed through withering, rolling or kneading, fermentation, and drying. It is then further processed into Dian Hong time tea, which has a mellow taste, or into rolled Dian Hong broken tea, which has a strong and stimulating flavor. These processes were once performed by hand for a long time. The tea is exported to more than 30 countries and regions, including Russia, Poland in Eastern Europe, Western Europe, and North America.
Introduction to the Processing Techniques of Yunnan Black Tea (Dian Hong)
The first step: Picking Fresh Leaves
The hardworking people of Fengqing have a special affection for tea. The divine tender buds are carefully picked each time. Freshly picked leaves must be delivered to the black tea factory within 90 minutes to avoid prolonged exposure that could cause oxidation and affect the taste of the black tea. Racing against time is our dedication to Dian Hong!
Freshly picked leaves must be delivered to the black tea factory within 90 minutes to avoid prolonged exposure that could cause oxidation and affect the taste of the black tea. Racing against time is our dedication to Dian Hong! Freshly picked leaves must be delivered to the black tea factory within 90 minutes to avoid prolonged exposure that could cause oxidation and affect the taste of the black tea. Racing against time is our dedication to Dian Hong!
The second step: Withering
Withering is one of the most important techniques for forming the aroma of black tea. Traditional constant temperature withering at 25°C for 8 hours requires the fresh tea leaves to be spread very thinly so they can fully contact the air. This ensures the black tea has a high Sweetness and fragrance while maintaining a certain degree of freshness and crispness.
The third step: Rolling
The rolling process usually lasts between 70 to 90 minutes. Rolling the tea breaks down the cell structure of the leaves. Adequate rolling is necessary for good fermentation. The cell destruction rate must reach over 80%, allowing the tea juice to ooze out without dripping.
The fourth step: Fermentation
Traditional constant temperature fermentation at 35°C for 4 hours causes the color of the tea leaves to change from green to red and eliminates any grassy scent. Fermentation is a crucial step in forming the unique color, aroma, and taste of black tea. Good fermentation leads to the formation of more theaflavins and thearubigins, contributing to richer flavors and aromas.
The fifth step: Drying
One hour of constant temperature drying at 100°C uses high temperatures to evaporate moisture quickly and deactivate enzyme activity, stopping the fermentation process. This intensifies and preserves high-boiling-point aromatic compounds, giving the black tea its distinctive floral and fruity fragrances.
The sixth step: Sorting and Removing Impurities
Impurities mixed with the tea leaves are meticulously removed by hand to ensure the product's cleanliness and hygiene.
Fengqing enjoys a mild climate, ample sunshine, warm winters, and cool summers. The local forests are lush, and fallen leaves form a deep layer of humus, making the soil rich and fertile. The large-leaf tea produced here is high in phenolic compounds and alkaloids, leading China's tea varieties. This makes it particularly suitable for black tea production. Dian Hong from Fengqing is made exclusively from pure bud tips harvested in early spring. In Yunnan, the seasonal changes in Dian Hong tea generally mean that spring tea is slightly better than summer tea, which is slightly better than autumn tea.
Characteristics of Yunnan Black Tea (Dian Hong)
The quality of Dian Hong varies seasonally depending on when it is harvested. Generally, spring tea is better than summer and autumn tea. Spring tea has thick, robust strands, a substantial body, and a clean appearance, with tender, even leaves at the base. Summer tea is harvested during the rainy season, during which the buds and leaves grow rapidly, resulting in longer internodes. Although the buds are visible, the tea is less clean, and the leaves at the base are somewhat harder and mixed. Autumn tea is produced during the dry, cool season, resulting in lighter-bodied tea with lower cleanliness and tenderness compared to spring and summer tea.
Fresh leaf picking. The quality of fresh leaves forms the foundation of tea quality. Dian Hong uses the fresh leaves of Fengqing's large-leaf tea as raw material, characterized by plump buds and dense downy hair.
The standards for fresh leaf picking include single buds, buds with one or two initial leaves, and buds with one or two fully developed leaves, as well as single leaves and opposite leaves of equal tenderness. Under the condition of excellent fresh leaf variety, the quality of fresh leaves must emphasize tenderness, uniformity, freshness, and cleanliness.
Tenderness is always the prerequisite, uniformity is the center, freshness is the focus, and cleanliness is also given due attention. Grasping these four points is the basis for improving the quality of tea products. According to market demand, different grades of Dian Hong time tea should use fresh leaves of different standards.
After fresh leaf picking, the tea goes through withering, rolling, fermentation, drying, Cutting, sieving, aroma enhancement, wind selection, and cleaning.
The finished Dian Hong time tea has a fragrant and rich flavor. When brewed, it produces a bright and vibrant Infusion with a fresh, fragrant aroma that is long-lasting and a full-bodied, refreshing taste that is stimulating. After brewing, the leaves at the base are evenly red and bright, making Dian Hong unique in China and widely popular worldwide as a top-grade time tea.
Among them, the aroma of tea from the western Yunnan tea regions such as Yun County, Fengqing, and Changning is especially good, with some areas in Yun County producing time tea with an exceptionally high and floral aroma. The time tea from southern Yunnan tea regions has a strong, stimulating taste, while the time tea from western Yunnan tea regions has a mellow taste with slightly less stimulation but a refreshing aftertaste.