Guide you to understand the differences in major red teas across the country

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Yunnan Dian Hong
The raw material is the Yunnan large-leaf variety, featuring thick leaves and high concentrations of internal substances. Many tea enthusiasts find Dian Hong's aroma strong and the tea liquor somewhat rough, primarily due to the high polyphenol content of large-leaf tea. Poor tea garden management or imbalanced fermentation control can lead to insufficient refinement. Dian Hong is produced through two processes: 1. Drying Dian Hong: Machine-high temperature rapid drying immediately halts fermentation, resulting in a bold aroma suitable for immediate consumption; 2. Sun-dried Dian Hong: Slow air-drying under sunlight preserves active compounds, yielding a mellow taste with potential for storage and transformation.
Guangdong Yinghong No. 9
The clonal variety features a large leaf size and is renowned for its rich, mellow, sweet, and aromatic characteristics. Most commercially available products are made from tender shoots with one bud and one leaf, showcasing prominent golden tips and vibrant floral and fruity notes. The fresh, crisp sensation of the tender shoots is particularly notable, though the pure-bud raw material results in lower steeping endurance compared to the deep mountain old cultivar group.
Guizhou Zunyi Red (Qianhong)
Common features include uniform and beautiful appearance, small buds, and an inherent rich caramel aroma. The secret lies in using early spring single-bud raw materials for a refined look, while controlled temperature roasting later triggers caramelization reactions, creating the sweet caramel fragrance. However, the drawback is that tender buds have limited nutrients, leading to a watery taste after several infusions.

Anhui Keemun Black Tea
The small-leaf Chinese rock tea, known for its unique "Keemun fragrance," blends floral, honey, and fruity notes. The tea liquor is smooth and elegant, with its aroma seamlessly integrated into the brew, embodying the warm and refined style of small-leaf black tea.
Fujian Black Tea Cluster
1.Lapsang Souchong: The world's pioneer black tea, a native tea from Tongmu Pass. The traditional pine-smoked process imparts a lychee-infused aroma, while the smoke-free variant highlights a floral honey fragrance, offering a well-balanced depth.
2. The Three Major Min Hun Teas: Zhenghe, Bailin, and Tanyang  Currently, Tanyang tea is divided into two categories: the more commonly seen market varieties are the improved new strains Jin Mudan and Jin Guanyin, which boast strong floral and fruity aromas; the other category consists of the century-old heritage Tanyang native old tea plants.