Throughout the entire existence of life on Earth, people have learned to make many drinks. Tea among them occupies a leading position. Many states are engaged in the cultivation and cultivation of this product. Tea products made by China are in the greatest demand. And among all the teas of the Celestial Empire, the most popular is Dian Hong - Yunnan red tea. Many people consider it black, although in fact it is red. The product appeared on the market only at the beginning of the last century, but already managed to fall in love with many adherents of invigorating infusions.
Legendary Tea General Information
Tea bushes grow in the southern part of the Chinese province of Yunnan. In the same area, the bulk of the productive capacities are concentrated. The final quality of the drink depends on the portion of “golden kidneys” in it. The value of Dian Hong also determines this indicator.
Tea is harvested only within Yunnan. The origins of the name of a tonic are two thousand years ago, during the reign of the ancient kingdom of Dien.
For the manufacture of famous tea, it is customary to use only young buds and leaves. Harvested throughout the year, but the best quality harvested in the fall. A twisted small “gull” is formed from a large leaf. Experts say that this is a rather time-consuming process and that is why Dian Hong is considered the highest quality Chinese tea.
Ready red tea has a magnificent brownish-golden hue. It smells at the same time of nuts, almonds and honey pollen and has a tart taste in which you can trace the traditional softness of the tree.
Manufacturing process
After the crop is harvested, the tea leaves wither slightly in the sun. For this, Dian Hong dry tea is laid out on cloth shelves. This is done so that fresh air can freely pass through the leaves. The best temperature for drying is 20-24 degrees.
Sometimes leaves wither and in special chambers. But withering in the sun provides tea with a more refined taste. After the drying process is completed, the leaves are curled and laid out for fermentation. Fermentation is carried out at a high level of humidity and low temperature.
Varieties of varieties
Dian Hong red tea has the following classification:
- Dian Hong Sui Cha is not a shredded product. The variety has a dense structure, a black with a bright shine shade and crushed leaves. The infusion is characterized by a red color. Strong transparent drink has a refreshing pronounced taste.
- Dian Hong Mo Cha is a powdery product resembling coarse sand. It has a dark black color with shine. The finished infusion acquires a dark red tone and a strong pronounced taste.
- Dian Hong Gongfu Cha - a tea bush of this variety has thick and strong leaves covered with visible villi. Ready infusion turns transparent and red.
- Dian Hong Ye Cha - leaflets - tightly twisted with a pointed and long tip. Leaflets may be covered with villi. The aroma of the infusion is strong, slightly tart.
- Dian Hong Pian Cha - the shape of the product resembles a blade or fan.
If possible, it is worth trying each of the varieties of this unique drink, since each of them is excellent and in its own way amazing. It is better if each type of product is presented in its pure form: so that among the tea leaves of one variety there are no tea leaves of another. Only in this case, you can get full enjoyment of the drink.
Beneficial features
Tea Dian Hong properties is very useful. It prevents the development of caries, normalizes blood pressure, promotes digestion. The drink warms, invigorates and tones the human body.
Tea also has excellent binding properties. It eliminates physical and psychological fatigue, promotes a more dynamic thought process, normalizes the functioning of the heart muscle, improves memory and speeds up blood flow.
A similar composition is an excellent diuretic. The drink is recommended for individuals who have kidney stones. Thanks to the polyphenols included in the composition, tea eliminates inflammatory processes, and numerous acids destroy dangerous bacteria.
Brew Features
Dian Hong is recommended to steam with water, the temperature of which reaches 85-95 degrees. Tea can not be infused for more than three minutes. On one hundred milliliters of water, you need to put two or three grams of dry tea leaves. So, one cup will need about five grams of the product. To make a drink, it is customary to use china.
When preparing tea, it is important not to overdo it with the amount of tea leaves, because too large a portion of the leaves will provide the finished drink with a very bitter aftertaste, from which the overall impression of the product may deteriorate.