Dian Hong vs Jin Jun Mei

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.

Jin Jun Mei

Jin Jun Mei is a modern luxury black tea from the Wuyi mountains, made only from tiny spring buds. The cup is exceptionally refined: honey and sweet potato up front, a clear floral lift, and a silky, lingering finish with almost no astringency. It is sweeter and more delicate than most Chinese black teas, and its bud-only picking makes it one of the most expensive everyday-drinking black teas in China. Created in 2005, it quickly became a benchmark for high-end red tea.

Dian Hong

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Jin Jun Mei

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 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.

Jin Jun Mei

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Dian Hong

China · Yunnan

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

Jin Jun Mei

China · Fujian (Wuyi)

Jin Jun Mei originated in Tongmu village, Wuyi mountains, Fujian.