Dian Hong vs Keemun

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.

Keemun

Keemun is China's most famous black tea, from Qimen county in Anhui. The cup is smooth and refined: cocoa and dark stone fruit up front, a hint of orchid florals, and a long, sweet finish with gentle smoke. It is lighter in body than Assam but more aromatic, and it forms the base of traditional English Breakfast blends.

Dian Hong

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Keemun

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.

Keemun

Medium caffeine — roughly 35–60 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.

Keemun

China · Anhui

Qimen county in southern Anhui has produced Keemun since the 1870s.