Golden Heaven Yunnan China black tea
As much as I enjoy a great cup of Chinese or Japanese green tea, there’s nothing quite like black tea for me. I’ve said it many times, and I’m sure I’ll say it again: Assam remains my top choice when it comes to black tea. That said, not all Assam lives up to its reputation—quality can vary widely. But I digress.
If I had to choose a runner-up, Yunnan tea would be high on the list. Of course, that’s a broad term, so it helps to narrow things down. Yunnan is a province in southern China known for producing a wide range of teas. Perhaps most famous among them is pu-erh, a style so closely tied to the region that Simao—located in its heart—was renamed Pu’er City, as explained in this overview of Pu’er City and its connection to tea production.
Pu-erh can be something of an acquired taste. Personally, I prefer one of Yunnan’s other standout offerings: Dian Hong, also known as Yunnan black tea (or “Yunnan red” in Chinese terminology). In China, what is commonly called “red tea” elsewhere refers to what most of us know as black tea.
Dian Hong is typically made from leaves harvested from older tea bushes and often contains a high concentration of golden tips. This quality is reflected in names such as Yunnan Gold, Golden Tips, or Golden Buds. Compared to many traditional Chinese teas, Dian Hong is relatively recent, having only gained prominence in the past century.
Flavor-wise, Dian Hong tends to be rich and robust, often with a malty character and subtle hints of spice or pepper. Depending on the grade, it can vary quite a bit, but in my experience, it consistently avoids the excessive bitterness or astringency that can detract from lesser teas.
Over the years, I’ve sampled a variety of Dian Hong offerings and have yet to encounter one that disappoints. In fact, it’s become one of my go-to everyday teas—something I’m rarely without.
For a closer look at one example, see this detailed review of Golden Heaven Yunnan black tea.
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