- dry tea strips are slender and straight, tight and even, with golden hair, lustrous pitch-balck color with reddish brown
- brilliant red tea soup with “golden ring”, clear and bright
- high and sharp, lasting flowery fragrances
- heavy and thick, sharp or strong pungent sweet tastes
- wet tea is tender and bright red, even, fat and tender
Dian hong is used a big-leaf tea variety in Fengqing and Lincang of Yunnan province, also called “Yunnan Gongfu Black Tea”, usually made into a Baota-pagoda shape, this shape blooms like a flower after infusing into water. It is used as a relatively high end gourmet black tea and is sometimes used in various tea blends. The main difference between Dian hong and other Chinese black teas is the amount of fine leaf buds, or “golden tips,” present in the dried tea. Finer Dian hong produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dian hong produce a darker brownish brew that can be very bitter.
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