Dian Hong, 50 g.

Dian Hong is red Chinese tea. It has its roots in Fengqing District, Linzang County in Southern Yunnan Province.  This type of tea is considered relatively young, its history began in 1935, thanks to its bright exquisite taste, it gained wide popularity and was especially honored by the future Queen of England Elizabeth. Dian Hong is a high-mountain type of tea, plantations are located at 1000-2000 meters above sea level. One of the main distinguishing features of Dian Hong tea is the predominance of golden buds in it, the tea leaf has long twisted leaves with a bright shine. The presence of villi on the leaves depends on the type of tea raw material. During brewing, it gives a thick, pungent infusion.

Dian Hong red Chinese tea is recommended to be brewed with purified water. The temperature of the brewing water should be around 90 °C. It is best to use a teapot made of Isyn clay and piala as dishes. 5-7 grams of tea leaves should be added to 200-250 ml of water. Drain the first brew after 3-5 seconds. The second one is held for 30-40 seconds, the time of each subsequent infusion is increased by approximately 30 seconds. Dian Hong withstands 3 to 4 brews. The time and volumes of brewing are often selected by experience and depend on personal preferences. Dian Hong infusion has a thick, rich, but not astringent taste, leaves a sweet, aromatic aftertaste in the mouth.