Dianhong Kung Fu: A Rising Star of Kung Fu Black Tea.

Yunnan is the origin of tea in the world, but Dianhong only appears in 1929. At that time, during the war, other black tea producing areas in China were caught in the war. In order to earn foreign exchange through export and support the Anti-Japanese War, Feng Shaoqiu came to the southwest to inspect Yunnan's tea. After coming to Yunnan, I found that the natural conditions in Fengqing were very suitable for tea growth, so I began to trial-produce black tea. After trial-production, the tea strips are plump, the soup is red and bright, the leaves are red and bright, and the aroma is sour.

1939 The first batch of 500 tons of Dianhong was successfully trial-produced and shipped to Hong Kong for market. At that time, Dianhong enjoyed a high reputation in the markets of the former Soviet Union, Eastern European countries and London, and made great contributions to earning foreign exchange and supporting the War of Resistance. Due to the use of Yunnan big leaf species as raw materials, the black tea made by Yunnan big leaf species is heavy in body and bone, and the soup is bright red after brewing, with strong taste and excitement. In addition, milk is a mixed drink, which still has a strong tea flavor and characteristics.

Main producing areas:

Location: Fengqing, Donghai, Lincang and Shuangjiang in Yunnan Province.

Introduction:

Dianhong Gongfu is a rising star of Gongfu black tea, which belongs to six major teas. Established in 1939. Yunnan Daye tea is selected as raw material, with high water extract, and the brewed tea soup is red and fragrant.

Quality characteristics:

A state of respect and excitement: tight and fat;

Color: Wu Hao exposed;

Soup color: red and bright, with gold rings;

Aroma: tender and fragrant, with caramel flavor;

Taste: sweet and refreshing.

Key words:

"Mild nature", "black tea", "Yunnan" and "full fermented bright socks".

Brewing suggestions:

Tea-water ratio:1:40;

Water temperature: 90C ~100;

Brewing time: about 10 second;

Applicable utensils: bowls, teapots;

Brewing times: 5~7 times;

Wash tea: moisten tea quickly.