- dry tea strips are fat and sturdy, tight and heavy, with light golden hair, lustrous brownish black
- bright brownish red tea soup, clear and bright
- sweet and pure, mandarin fruit and slight flowery fragrance
- heavy and strong, sharp, astringent sweet fruity tastes with sweet aftertaste
- wet tea is dark reddish brown, fat and thick
Dian Hong is a big-leaf tea variety in Fengqing and Lincang at Yunnan province, also called “Yunnan Gongfu Black Tea”. 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. Mandarin peel black tea is made of peels from Xinhui of Guangdong Province and Dian Hong from Yunnan Province, through special producing processes. On its soup surface is usually covered by oil droplets, its fruity and aging aroma is rich, and its flavor is smooth and mellow with a sweet aftertaste.