Dian Hong vs Ying De Hong

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.

Ying De Hong

Ying De Hong is a black tea from Yingde in Guangdong province, made from large-leaf Yunnan-type cultivars transplanted south. The cup is full and satisfying with cocoa, sweet potato, and honey notes over a firm malty body. It is one of China's most exported black teas and has long been a base for European breakfast blends, prized for strength that holds up to milk without losing its underlying sweetness.

Dian Hong

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Ying De Hong

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 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.

Ying De Hong

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Dian Hong

China · Yunnan

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

Ying De Hong

China · Guangdong

Yingde, in northern Guangdong, is one of China's major black-tea export origins.