The core understanding of Fengqing Dian Hong tea
I. Historical origin and cultural status
Creation and development
Dian Hong tea was born in 1938, and was successfully produced by Feng Shaoqiu, a tea expert, in Fengqing County, Yunnan Province, to fill the gap of tea export during the war period, and its finished product was named “Dian Hong” for its excellent quality.16 It became a national gift tea for foreign affairs in 1958, and was presented to the Queen of England as a national gift in 1986, establishing its international status. In 1958, it became a national gift for foreign affairs, and in 1986, it was presented to the Queen of England as a national gift, establishing its international status.
Cultural symbols
Dian Hong tea carries the historical memory of “anti-war tea” and “patriotic tea”, and has the dual significance of revitalizing the national industry and spreading tea culture. 2022 Dian Hong tea production technique was selected as one of the United Nations non-heritage sites. In 2022, Dian Hong tea production will be listed on the United Nations Intangible Heritage List, becoming a globally shared cultural heritage.
Geographic environment and raw material qualities
Characteristics of production area
Fengqing County is located in the Lancang River Basin in southwest Yunnan, with an altitude of 1300-3098 meters, significant temperature difference between day and night, 75% cloud coverage, humus-rich red soil provides natural nutrients for tea trees.
Tea tree varieties
are dominated by large-leafed tea trees, with fat leaves and dense white hair, and the existing 3,200-year-old Xiangzhu turnip ancient tea trees testify to their species dominance. Fresh leaves are picked and processed within 90 minutes to ensure that the active substances are retained.
Craft Inheritance and Quality Formation
Traditional Process
The core process includes withering (constant temperature 25℃/8 hours to stimulate the sweet aroma), kneading (70-90 minutes to break the wall rate of 80%), fermentation (constant temperature 35℃/4 hours to transform thearubigin), and drying (100℃/1 hour to lock the aroma).
Product Classification
Worker’s black tea: tightly knotted and moist, with golden hair showing, bright orange-red soup color, mellow and fresh taste, represented by “Classic 58” and “China Red”.
Black tea: uniform particles, red soup color, strong aroma, suitable for mixing drinks, exports accounted for more than 60%.
Sensory characteristics and drinking value
Flavor performance
dry tea with honey and orchid aroma, after brewing the aroma level is rich, the soup is mellow and thick like rice soup, the sweetness is long, the leaf bottom is red and even and soft. High quality Dian Hong tea can be brewed more than 15 times, and the end water is still sweet and moist.
Health Properties
Tea polyphenol content of more than 30%, the proportion of theaflavin and thearubigin coordinated, with antioxidant, digestive and auxiliary lipid-lowering function, the nature of the temperature is suitable for long-term drinking.
Fengqing, a long history of tea production areas, the birthplace of Dian Hong tea. 1938, “Dian Hong work tea” successfully created, the first batch of sales to London, England to obtain a “Keemun red tea of the aroma of the color and lustre of the tea of the Indo-Sikh red tea” reputation, the contemporary tea saint, Mr. Wu Juan Nong has been so evaluated the introduction of Dian Hong Tea, the emergence of a new Dian Hong, the progress of the country’s tea intangible! The new Dian Hong tea, the progress of the national tea invisible twenty years in advance.
1938, carrying the memory of the birth of Dian Hong tea Fengqing, continue to write her glorious history! In 1938, Feng Shaoqiu team trial production of “Dian Hong Gongfu tea” success, so Dian Hong tea famous at home and abroad and became a foreign reception tea. In order to commemorate the 1938 Dian Hong tea highlights, special launch Feng Qing Hong 1938, which is a foreign reception tea.
