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Feng Qing Dian Hong (2023 Spring)

Feng Qing Dian Hong (2023 Spring)

MyTeaPal Club

Type
Black Tea
Origin
Fengqing County, Yunnan Province, China
Cultivar
Feng Qing Da Ye Zhong
Elevation
~2200m
Steeping instructions
85-90˚C / 185-194˚F Gongfu style: 1g : 25ml, 5-10s for 3 infusions, then increment by desired intensity Western style: 1g : 80ml, 2min + 1min per infusion Bowl style: 1g : 80ml Cold Brew: 1g : 150ml, 2+hrs
Description
Dian Hong is classified as black tea from Yunnan made from these steps: withering, rolling, oxidation, and baking dry. This is a traditionally processed Dian Hong from its birthplace Fengqing county. The tea trees are native Feng Qing Da Ye Zhong (Big Leaf Varietal) grown on mountains around 2200 meters above sea level. It uses the first harvest from spring as the raw material, and the picking grade is one bud and two leaves. The dry leaves have much golden fur and give off a honey-like sweet aroma. Since the first spring harvest is considered the best quality throughout the yearly harvest cycle, this tea represents a very high-grade traditional Dian Hong. Before 1939, Fengqing only produced raw materials leaf tea known as maocha, which would be compressed into sheng puerh tea. Due to the continuous wars happening in China in the 1930s, a few tea experts were delegated by the state to develop China’s southwest tea regions, so that China could maintain its tea production and international trade. In the spring of 1939, the newly formed Shunning Tea Factory (renamed Fengqing Tea Factory in 1954) succeeded in making black tea using Yunnan’s big leaf tea varietal. The earliest few batches of Dian Hong black tea traveled through mountainous roads to Hong Kong and then to London. Its aromatic nature and rich flavor quickly gained popularity in the British market, but in 1942 its export was blocked by the war. Since 1950, Dian Hong’s exports have resumed and reached different parts of the world.

Shipped in July 2023

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