Dian Hong vs Dian Hong Gold

Dian Hong

Dian Hong is a black tea from Yunnan, made from large-leaf assamica cultivars. The cup is notably sweet and full-bodied: ripe sweet potato, honey, and a soft malty depth with very little bitterness. Golden-tip grades add a honeyed aroma and a thicker, more velvety texture. Its natural sweetness and smooth character make it one of the most approachable Chinese black teas, equally enjoyable plain or with milk.

Dian Hong Gold

Dian Hong Gold is a premium Yunnan black made largely from golden buds, often described as a 'golden tip' grade. The cup is intensely sweet and honeyed: sweet potato, caramelized sugar, and a thick, velvety texture with almost no astringency. The high proportion of golden tips gives the dry leaf a shimmering appearance and the liquor a deep amber color. It is sweeter and softer than standard Dian Hong, and its bud-heavy pick shows in every sip.

Dian Hong

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Dian Hong Gold

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Dian Hong

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Dian Hong Gold

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Dian Hong

China · Yunnan

Dian Hong ('Yunnan red') is produced across Yunnan from large-leaf assamica bushes.

Dian Hong Gold

China · Yunnan

Golden-tip Dian Hong is produced in Yunnan from assamica buds picked in early spring.