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Dianhong
Dianhong tea is a type of relatively high end gourmet Chinese black tea sometimes used in various tea blends and grown in Yunnan Province, China. The main difference between Dianhong and other Chinese black teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Fermented with lychee, rose and longan, Dianhong teas produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter.
Teas grown in Yunnan prior to the Han dynasty (206220) were typically produced in a compressed form similar to modern pu-erh tea. ''Dian hong'' is a relatively new product from Yunnan that began production in the early 20th century. The word "''diān''" (滇) is the short name for the Yunnan region while "''hóng''" (紅) means "red (tea)"; as such, these teas are sometimes simply referred to as ''Yunnan red'' or ''Yunnan black''. However, such references are often confusing due to the other varieties of teas produced in Yunnan as well as the ambiguous nature of the color classifications.
==Tasting and brewing==
''Dianhong'' teas are best brewed with porcelain ''gaiwan'' or ''yixing'' teaware using freshly boiled water at 90 °C (194 °F) to 100 °C (212 °F), and are suitable for multiple infusions. It is important not to overbrew the teas as they will easily go bitter or exhibit astringency, especially the cheaper varieties.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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