On October 10, 2018, under the leadership of Shi Zelin, Vice Principal of Fengqing County No. 1 Middle School, a group of 10 students and their parents from the school’s social practice class visited Dianhong Group.
Dianhong Group serves as a patriotic education base in Yunnan Province and a base for popularizing science education. “Dianhong Tea Making Techniques” is listed as one of the fourth batch of national-level intangible cultural heritage representative projects. Dianhong Group is responsible for the inheritance and protection of this project.
During their visit, the students and teachers of Fengqing County No. 1 Middle School’s social practice class toured the Dianhong Group Tea Science Research Institute. Established in 1977, the institute originated from the Yunnan Fengqing Tea Factory Tea Experimental Station. It was renamed as the Yunnan Fengqing Tea Factory Tea Science and Technology Research Institute in December 1984 and then became the Dianhong Group Tea Science Institute after enterprise restructuring in 1996. In 2010, it was upgraded to the Dianhong Group Tea Science Research Institute. The institute focuses on research and development, trial production, and training, covering the entire process from tea tree to product. It houses over 1500 tea tree breeding materials and 800 superior tea tree varieties from around the world, renowned as a global gene bank for tea tree germplasm.
Additionally, the students and teachers visited the Dianhong Group multifunctional exhibition hall, where they tasted Dianhong fine tea and gained insights into the development history of Dianhong Group. They also learned about the history of tea planting in Fengqing and the profound cultural background of Dianhong Tea.
Finally, all participants took a group photo in front of the Dianhong Group office building. This social practice activity provided students with scientific knowledge about tea, promoted Dianhong culture, and passed on the spirit of Dianhong.
2018年10月10日，凤庆县第一中学社会实践班的10名学生及家长，在凤庆县第一中学副校长施泽林带领下到滇红集团参观。
滇红集团是云南省爱国主义教育基地、云南省科学普及教育基地，“滇红茶制作技艺”被列入第四批国家级非物质文化遗产代表性项目名录，滇红集团是该项目传承保护单位。
凤庆县第一中学社会实践班的师生参观了滇红集团茶叶科学研究院，茶叶科学院始建于1977 年，它的前身系云南省凤庆茶厂茶叶试验站，1984年12月更名为云南省凤庆茶厂茶叶科学技术研究所，1996年随企业改制更名为滇红集团茶叶科学研究所，2010年升格为滇红集团茶叶科学研究院。滇红集团茶叶科学研究院以“研发、试制、培训”三大职能为导向，开展从茶树到产品的研发及科技服务工作，茶科院茶树物种资源基因库保存有世界各地1500多份茶树育种材料、800多份茶树优良品种，被誉为世界茶树种质基因库。
凤庆县第一中学社会实践班的师生还参观了滇红集团多功能展示厅，品鉴了滇红佳茗，深入了解了滇红集团的发展历程，同时了解了凤庆种茶历史以及滇红茶深厚的文化背景。
最后，所有参加活动的师生在滇红集团办公大楼前合影留念。此次社会实践活动为同学们科普了茶叶方面的科研知识，弘扬了滇红文化，传承了滇红精神。
From October 21st to 25th, 2018, the SIAL International Food Exhibition in Paris, France, hosted by Groupe Exposium, the largest exhibition group in France and one of the top ten in the world, took place at the Paris Nord Villepinte Exhibition Center. Established in 1964 and held biennially, SIAL has a history of more than 40 years and is one of the world’s largest gatherings in the food industry. The exhibition covered an area of 215,000 square meters and featured 19 product categories. It invited more than 7,200 exhibitors representing over 119 countries, showcasing more than 400,000 products, and welcomed a cumulative total of 300,000 visitors.
During this event, Dianhong Group, together with its partner Eternal Group, made a splendid debut at the SIAL International Food Exhibition in Paris with its joint venture brands SHABBAT, SAMAWI, LIFESTYLE, and SOLO MONO, totaling 13 premium to high-end products.
Journey Along the Seine
The participation of Dianhong Group at the SIAL Paris food exhibition marked its inaugural appearance in Paris as part of its strategy to expand its brand internationally. The booth showcased a diverse international cooperation team, impressing visitors with traditional Chinese tea brewing using tea sets, with signage alternating between Chinese, English, Arabic, and Russian. Statements such as “We bring you fine teas from Fengqing, Yunnan, China,” and “Our diverse team brings a variety of products, spreading tea culture worldwide,” resonated with the steady flow of attendees who were eager to taste. Among them were students and the public who had never experienced Dianhong tea before, as well as tea experts and traders from around the world. The exquisite flavor of Dianhong tea left smiles of satisfaction on their faces, and many expressed interest in purchasing Dianhong tea in France and beyond.
Dianhong Tea Crafted for Export
In 1937, amidst the full outbreak of the Second Sino-Japanese War, to sustain the domestic production and export of black tea, Mr. Feng Shaoqiu, the founder of “Dianhong Tea,” arrived in Fengqing, Yunnan in 1938. Recognizing the unique natural environment of Fengqing, he pioneered the creation of “Dianhong Tea” using large-leaf tea varieties from Yunnan. In 1939, he established the “Shunning Experimental Tea Factory,” which was renamed the Yunnan Fengqing Tea Factory in 1954, and then restructured in 1996 to become today’s Yunnan Dianhong Group Co., Ltd.
Continuing the Legacy
As the inheritor of the national-level intangible cultural heritage “Traditional Dianhong Tea Making Techniques,” Dianhong Group has upheld the philosophy of “Dianhong Tea and the World” across generations. Continuously innovating and practicing, it has maintained a commitment to superior quality from start to finish. Dianhong Group is designated by the state as a producer of export black tea and a unit for producing “standard physical samples” of black tea. Its “Super Fine Dianhong Tea,” produced using fresh leaves from Fengqing large-leaf varieties, achieved record prices at auctions in the London market in 1958. Dianhong Group’s “Feng” brand tea has been repeatedly presented as a national gift to visiting dignitaries, including Queen Elizabeth II of the United Kingdom, the Duke of Cambridge, Princess Catherine, the President and Prime Minister of Sri Lanka, and others.
Return to the International Stage
Having garnered international acclaim since its inception, Dianhong Group now follows a new strategy of international brand development, focusing on premium and high-end teas as its flagship. Overcoming export food certifications has been a significant challenge for Chinese food product exports. To reintroduce itself, Dianhong Group has consolidated its existing strengths. It boasts 100,000 mu of tea gardens, including 30,700 mu (20,000 mu certified organic by the EU and USDA, 15,000 mu registered as export bases, and 12,000 mu certified by the Rainforest Alliance) in Sri Lanka and ancient tea tree picking rights over 12 square kilometers in Laos. With 85 initial processing factories and a refined processing factory covering 340 acres, totaling 70,000 square meters, its annual production capacity reaches 15,000 tons. Domestically, it has established six platform companies in Beijing, Xinjiang, Inner Mongolia, Shenzhen, Shanghai, and Hong Kong. It also formed a joint venture company “Lincang Youtai Tea Industry Co., Ltd.” with partners in Lincang. Dianhong has obtained multiple certifications, including EU organic certification, Rainforest Alliance certification, Russia’s strict Halal product certificate, Kosher certification from the United States, and FDA certification. Its products are now well-positioned to smoothly enter markets in Europe and the United States. Concurrently, it continues to expand its soft power by introducing international talents and teams, establishing international social media accounts, actively engaging in market expansion efforts, and participating in influential international exhibitions.
China and Europe differ in their tea-drinking habits and customs. Nevertheless, as emissaries from the homeland of tea, our journey with Dianhong resonates with a sense of mission. Every encounter is imbued with romance. We are grateful for this encounter between France and Dianhong tea along the Seine, a journey filled with romance and warmth, permeated with the charm of discovery. Dianhong tea and its people are scripting a new chapter of “Tea and the World” along the Belt and Road Initiative.
2018年10月21日-25日，由法国第一大展览集团，世界十大展览集团之一的爱博展览公司(Groupe Exposium)主办的法国SIAL国际食品展在巴黎维勒班展览中心举办。SIAL展会创建于1964年，两年一届，迄今已有四十多年的历史，是世界上世界最大的食品行业盛会之一。此次展览面积达21.5万平方米，并设19个产品类目。共邀请来自119个国家最具代表性的7200余名展商，展览商品超过400,000余种，累计接待了300000名参访者。
滇红集团与合作伙伴永恒集团携合资企业旗下品牌SHABBAT, SAMAWI, LIFESTYLE, SOLO MONO四个系列13款中高端产品完成了在法国巴黎SIAL国际食品展的首次完美亮相。
塞纳河畔之旅
此次SIAL巴黎食品展，是滇红集团实施品牌国际化发展战略进程中，在法国巴黎的首次登场，以全新的多元国际合作团队亮相，让人眼前一亮。外国合作伙伴用传统的中国茶具泡出一杯杯晶莹的茶汤，整个展台中文、英文、阿拉伯语、俄语来回切换。“我们是来自中国云南凤庆的中国好茶”，“我们多元的合作团队带来不同的多元产品，茶和天下，愿全世界所有的人都能喝到我们的茶”……我们自豪的重复着这些句子，引得络绎不绝的参访者不禁前来品尝。来访者中，有从未喝过滇红茶的学生和民众，也有来自世界各地慕名而来的茶叶专家和商人，好茶自己会说话，他们都纷纷为滇红之醇露出愉悦的笑容，更希望在法国及世界各地可以尽早购买到滇红茶。
为出口而生的滇红茶
1937年，抗日战争全面爆发，为延续国内红茶出口的生产，同时为出口创汇补贴军需，“滇红茶”创始人冯绍裘先生于1938年来到云南凤庆考察，感叹凤庆得天独厚的自然环境，作为中国历史上第一个用云南大叶种试制红茶的开创者，成功制作出“滇红茶”，并于1939年创建“顺宁实验茶厂”，1954年随县名改为“云南省凤庆茶厂”，1996年整体改制为今天的“云南滇红集团股份有限公司”。
传承续写篇章
滇红集团作为国家级非物质文化遗产“滇红茶传统制作技艺”的传承保护单位，一代一代滇红人，不断坚守着滇红茶和天下的理念，不断创新实践，树立了从一而终的优良品质。滇红集团是国家出口红茶定点生产企业，国家红茶一套样“标准实物样”制样单位，生产的“特级工夫红茶”1958年被认定为外事礼茶，同年，凤庆茶厂采用凤庆大叶种鲜叶原料，精湛加工，制作出超级工夫红茶，在英国伦敦市场拍卖，创国际市场最高价。滇红集团“凤”牌红茶作为国礼多次赠送来华访问的英国女王伊丽莎白二世、剑桥公爵、卡特里娜公主、斯里兰卡总统和总理等外国政要……
重回国际舞台
滇红出世之日已声名远扬，而今滇红集团也遵循全新的品牌国际化发展战略，以中高端茶为载体，重新回到国际舞台。出口食品认证一直是中国食品产品出口需要攻克的难关，为重新亮相，我们夯实了已有的硬实力。滇红集团拥有茶园基地10万亩，其中自有3.07万亩（2万亩通过欧盟有机、美国有机认证、1.5万亩通过出口基地备案登记、1.2万亩通过雨林联盟认证），在斯里兰卡拥有有机生态茶园3万亩，老挝拥有12平方公里的古茶树采摘经营权。拥有初制加工厂85个，精制加工厂占地340亩，厂房面积70000㎡，年生产能力1.5万吨。在国内分别在北京、新疆、内蒙古、深圳、上海、香港建立六个平台公司，与合作伙伴在临沧注册成立“临沧有泰茶业有限公司”合资公司。滇红已申请并获得多项证书，包括欧盟有机认证、雨林联盟认证，甚至是食品要求最严格的俄罗斯清真产品证书、美国犹太产品认证、美国FDA证书。我们的产品已经具备能力，可以顺利销往欧美各国。同时，也不断拓展我们的软实力，引入国际化人才和团队，创立国际化社交媒体账户，积极开展市场拓展工作，并参与到有影响力的国际展会中。
中国和欧洲，在饮茶习惯、饮茶方式上都存在着差别。然而中国是茶的故乡，我们作为来自茶故乡的使者，带领滇红走出去的旅途，充满了使命感，所有的碰撞，都显得浪漫。感谢塞纳河畔的这场法兰西与滇红茶的邂逅之旅，浪漫而温馨，处处弥漫着新奇与发现的魅力滇红茶，滇红人正在谱写着一带一路上茶和天下的新乐章。
On the morning of November 1st, Professor Alan Macfarlane, a Fellow of the British Academy and Professor of Social Anthropology at the University of Cambridge, along with his wife Sarah Harrison and their entourage, visited Yunnan to conduct research on the international development status and issues of the Dianxi tea industry, with a particular focus on Dianhong Group.
Professor Alan Macfarlane is renowned for his comparative studies on the origins and characteristics of the modern world. Over his career spanning more than 30 years, he has conducted extensive field research in countries such as the UK, Nepal, Japan, India, and Myanmar. His works, including “The Glass Bathyscaphe” and “Green Gold: The Empire of Tea,” have been translated into multiple languages and published in dozens of countries.
The visit began with the delegation paying homage to the statue of Feng Shaoqiu, the founder of “Dianhong Tea,” followed by a tour of the historical exhibition hall of Dianhong Group. Housed in a 1950s Soviet-style building, amidst historical artifacts, the delegation immersed themselves in a rich historical ambiance. Professor Macfarlane diligently recorded with his camera, while Harrison took notes attentively, capturing insights from the explanations provided.
Next, they visited the Tea Science Institute of Dianhong Group, where they explored the germplasm resource nursery. They witnessed lush tea gardens in a beautiful and ecologically friendly environment, which greatly excited Professor Macfarlane and his team, providing them a firsthand experience of the organic tea cultivation environment. They also visited the Dianhong tea trial production workshop, gaining detailed insights into the tea production process.
At the new factory area of Dianhong Group, showcasing modern facilities, Professor Macfarlane and his team observed the strides made by the Dianhong people in their journey forward.
In the exhibition room, Professor Macfarlane left a message: “Tea is the most magical and medicinal plant in the world. I am honored to see the development history of Dianhong Group. I wish Dianhong Group all the best!”
The research concluded with a discussion and exchange session between Dianhong Group and Professor Macfarlane’s team. Wang Tianquan, Chairman and President of Dianhong Group, warmly welcomed Professor Macfarlane and his team. Chen Zhenghua, Deputy County Mayor of Fengqing County, briefly introduced the basic situation of Fengqing County. Professor Macfarlane and his team provided valuable suggestions for Dianhong Group’s internationalization efforts.
This visit not only highlighted the significance of Dianhong tea and its cultural heritage but also underscored the importance of international collaboration and academic exchange in promoting the global presence of traditional Chinese teas.
11月1日上午，英国皇家科学院院士、剑桥大学社会人类学系艾伦·麦克法兰教授及其夫人莎拉·哈里森等人一行访问云南，针对滇西茶产业的国际化发展现状与问题开展调研，重点调研了滇红集团。
艾伦·麦克法兰现任英国剑桥大学社会人类学系教授，剑桥大学国王学院终身院士，英国科学院(BritishAcademy)院士，欧洲科学院(AcademiaEuropaea)院士，皇家人类学会名誉副会长及皇家历史学会研究员。麦克法兰长期关注现代世界诸起源及特性之比较研究，在30余年研究生涯之中曾在英国、尼泊尔、日本、印度、缅甸等地从事长期田野调查研究，《玻璃的世界》、《绿色的金子：茶叶帝国》等著作被翻译成多种文字，在几十个国家出版。
麦克法兰教授一行首先瞻仰了“滇红茶”创始人冯绍裘铜像，参观了滇红集团历史展览馆，在五十年代苏式建筑下，在历史实物档案前，他们感受到了浓浓的历史气息，麦克法兰教授拿着摄像机认真记录，哈里森则着拿着笔记本，认真听着解说，感兴趣的部分，赶紧提笔记下。
接着调研了滇红集团茶科院，参观了种质资源圃，看到郁郁葱葱的茶园、环境优美、生态宜人，很是兴奋，让麦克法兰教授一行真正感受到了有机茶的生长环境。还参观了滇红茶试制车间，详细了解了滇红茶的制作工艺。
滇红集团新厂区展示了现代化，麦克法兰教授一行看到了滇红人前进的步伐。
麦克法兰教授在展览室留言：茶叶是这个世界上最神奇、最有药用价值的植物，非常荣幸见到滇红集团的发展历史，祝愿滇红集团一切都好！
调研结束，滇红集团与麦克法兰教授一行进行了座谈交流。滇红集团董事长、总裁王天权对麦克法兰教授一行的到来表示了欢迎，凤庆县人民政府副县长陈正华对凤庆县的基本情况进行简要地介绍。麦克法兰教授一行分别为滇红集团在迈步国际化上提出了宝贵建议。
Pearled Green Tea and Spring Bud Maojian Tea were developed in 1991 at the Dianhong Black Tea Factory.
In 1992, Instant Black Tea was also introduced, marking the inaugural tea product created by the precursor of Yunnan Dianhong Group, the Fengqing Tea Factory. This product is meticulously crafted using high-quality milk powder and black tea powder in precise proportions.
Features:
- Instantly soluble in water, ideal for direct consumption.
- Representative Product: Feng Brand Instant Milk Tea.
Additionally, in 1992, production of CTC Broken Black Tea commenced at the Dianhong Black Tea Factory.
Summary:
To meet increasing international market demand and cater to preferences for convenience, speed, and hygiene, Yunnan Dianhong Group imported a complete CTC production line from India in 1992. This facilitated the production of Feng Brand CTC Broken Black Tea. In 1995, it was honored with the title of “Chinese Tea Brand” by the China Tea Circulation Association. With expanded self-operated exports, the company introduced 3 additional CTC production lines in 2003, achieving an annual production and sales capacity of 2500 tons of CTC Broken Black Tea. The tea is graded into 6 sizes, suitable for blending, and meets modern health and wellness standards.
Features:
- Compact, uniform particles.
- Dark color with hints of brown, pure aroma, bright red infusion color, strong and fresh taste, and even and bright red leaf base.
- Representative Product: CTC Bagged Black Tea.
In 1993, experimental production of Mao Feng and Bai Mao Hou teas commenced, while in 1999, Steamed Enzyme Tea was developed.
Summary:
Steamed Enzyme Tea is made from selected Yunnan Fengqing large-leaf tea buds, processed using advanced steaming techniques, and is renowned for its special benefits such as promoting health, beauty, and weight management.
Features:
- Solid and substantial body, shiny silver appearance, long-lasting aroma, fresh and refreshing taste, and tender green leaf base.
- Representative Product: Steamed Enzyme Tea.
Pearled Green Tea(圆珠绿茶) and Spring Bud Maojian Tea(春芽毛尖茶) was developed in 1991 in Dianhong Black Tea Factory.
1991年开发“圆珠绿茶”、“春芽毛尖”茶
1992年开发了“速溶红茶”
成果介绍：是云南滇红集团前身凤庆茶厂研制开发的第一款含茶制品，采用高品质的奶粉、红茶粉等按严格的比例精制加工而成。
品质特征：加水即溶，适合于直接冲饮。
代表性产品：凤牌速溶奶茶。
CTC Broken Black Tea(CTC红碎茶) was produced in Dianhong Black Tea Factory in 1992
1992年引进并开始生产CTC红碎茶
成果简介：为了适应国际市场发展需求，满足“方便、快捷、卫生”的消费潮流，扩大出口创汇，滇红集团于1992年成套引进印度CTC红碎茶生产线，开始生产凤牌CTC红碎茶，1995被中国茶叶流通协会授予“中国茶叶品牌”称号。随着自营出口的扩大，2003年又引进3条CTC生产线，目前已形成年产销2500吨CTC红碎茶的规模。公司目前生产的CTC红碎茶按颗粒大小分为1号、2号、3号、4号、5号、6号共六个号头，适合做调饮，是符合现代人健康及保健需求的天然饮品。
品质特征：外形颗粒紧结、重实、匀净，色泽乌润或泛棕褐，香气纯正，汤色红浓明亮，滋味浓强鲜爽，叶底红匀亮。
代表性产品：CTC袋泡红茶。
1993年试制“毛峰”、“白毛猴”茶
1999年开发蒸酶茶
成果简介：该茶精选云南凤庆大叶种茶茶芽叶为原料，采用先进的技术蒸制而成，具有健美、美容、减肥等特殊功效。
品质特征：身骨重实，银色光润，香气高长，滋味鲜爽，叶底嫩绿。
代表性产品：蒸酶茶。
Early Spring Green Tea(早春绿茶) was Created from 1978-1990 in Dianhong Black Tea Factory.
Overview:
This tea represents a comprehensive, long-term, rolling research project initiated by the precursor of Yunnan Dianhong Group, the Fengqing Tea Factory, starting in 1978. The project included initiatives such as breeding superior varieties, establishing tea gardens, timing harvests, and refining production techniques. The tea used in this project was a special variety developed by the Tea Research Institute, harvested from the earliest buds and leaves before Qingming, making it an exceptional green tea. Since being awarded the title of National Excellent Product by the Ministry of Commerce in 1990, it has consistently received recognition as a nationally renowned tea.
Features:
The tea leaves are tightly rolled, resulting in a clear, green infusion with a persistent aroma, a rich and refreshing taste, and a sweet aftertaste.
Representative Product:
Early Spring Green Tea.
Taihua Tea was created in 1983 at the Dianhong Black Tea Factory.
Introduction:
Renowned traveler Xu Xiake praised Taihua Tea in his travelogue, highlighting its unparalleled reputation in Yunnan’s history. Taihua Tea stands out as the foremost tea in Yunnan’s historical records, with its production techniques lost for over three centuries. The development of Taihua Tea was a scientific research project undertaken by the Dianhong Black Tea Factory, involving systematic studies on tea plant varieties, ecological environments, and production techniques. After years of repeated experiments, this tea was successfully replicated. The tea leaves are sourced from pollution-free tea gardens cultivated by the Dianhong Group Tea Science Research Institute, located above 1700 meters altitude in Fengqing County, Yunnan. Taihua Tea is processed using traditional steaming techniques for green tea, resulting in superior quality. It has been recognized with the title of Yunnan Famous Tea through provincial evaluations.
Features:
The tea leaves resemble pine needles with a tight and straight structure and a greenish color. It offers a mellow and rich taste, a bright and tender green infusion, a captivating aroma, and a sweet aftertaste.
Representative Product:
Taihua Tea.
Chun Mee Tea, Gyokuro Green Tea, and New Process Green Tea were developed in 1986 at the Dianhong Black Tea Factory.
1986年试制“珍眉茶”、“玉露茶”、“新工艺绿茶”
The successful development of Chun Mee, Gyokuro, and New Process Green Teas provided tea professionals with new insights into the suitability of Yunnan large-leaf tea varieties.
1978年-1990年创制了早春绿茶.
成果简介：是滇红集团前身凤庆茶厂茶科所从1978年开始实施的一项综合的长期性滚动性科研课题，包括良种选育、茶园建设、采制节令、制作工艺等项目，所使用的茶叶品种为茶科院选育的特殊品种，该茶采自清明前初展一芽一叶精制而成，是绿茶之极品。自1990年被评为国家商业部部优产品称号后，多次荣获全国名茶称号。
品质特征：条索紧细，汤清叶绿，清香持久，浓醇鲜爽，回味甘醇。
代表性产品：早春绿。
Taihua Tea(太华茶) was Created in 1983 in Dianhong Black Tea Factory.
1983年成功研制了太华茶
成果介绍：著名的大旅行家徐霞客曾《徐霞客游记》中盛赞了云南凤庆的太华茶，从云南的历史上看，至今没有其他茶堪比太华茶的盛名，可称得上是云南古往今来的第一名茶，但“太华茶”制作工艺已失传了三百多年。太华茶的研制作为滇红茶集团的科研项目，从茶树良种、生态环境、制作工艺等方面进行系统研究，经多年反复试验终于复制出这款茶。其原料甄选自云南凤庆县海拔1700米以上无污染的滇红集团茶叶科学研究院基地培育的高香型品种的优良茶青,清明前初展一芽一叶，采用传统的蒸青绿茶工艺加工而成。太华茶质量上乘，产品送省鉴定评审，荣获云南省名茶称号。
品质特征：外形似松针，紧结挺直，色泽绿润；内质滋味醇厚，汤色嫩绿明亮，高香袭人，回味甘醇。
代表性产品：太华茶。
Chun Mee Tea(珍眉茶) , Gyokuro Green Tea(玉露茶)and New Process Green Tea was Created in 1986 in Dianhong Black Tea Factory.
1986年试制“珍眉茶”、“玉露茶”、“新工艺绿茶”
“珍眉”、“玉露”、“新工艺绿茶”的成功试制，使茶界人士对“云南大叶种茶”的适制性有了新的认识。
2010: Development of Taihua Beauty
Summary: Taihua Beauty is a unique baked green tea developed by Dianhong Group’s Tea Research Institute using superior tea tree varieties. Named for its stunning appearance when brewed, the leaves dance in the water like a graceful beauty.
Quality Characteristics:
- Appearance: Straight, elegant shoots with a smooth, pale green color.
- Liquor: Clear and bright.
- Taste: Thick, mellow, and sweet with a lasting fragrance.
- Representative Product: Taihua Beauty.
2012: Development of Xianhong
Summary: Xianhong is a premium red tea tailored for women, crafted with high-quality raw materials from Dianhong Group’s eco-friendly tea gardens in Fengqing County. It combines traditional tea-making techniques with modern production methods.
Quality Characteristics:
- Appearance: Slim, tightly bound shoots with prominent golden tips.
- Liquor: Bright red.
- Taste: Fresh, thick, and pure aroma.
- Representative Product: Xianhong.
2015: Development of Fengqing No. 9 Red Tea
Summary: Fengqing No. 9 is developed by Dianhong Group’s Tea Research Institute. Using innovative techniques, it is made from the “Fengqing No. 9” variety, a fine clone selected and propagated by the institute since its inception.
Quality Characteristics:
- Appearance: Fragrant and brightly colored.
- Liquor: Thick, fresh, and mellow.
- Representative Product: Fengqing No. 9.
2016: Development of Ancient Taihua Tea
Summary: Based on the 1983 Taihua Tea production techniques, Ancient Taihua Tea is a new innovation aimed at improving the quality of large-leaf green tea. It undergoes processes like rolling, shaping, grinding, and sieving.
Quality Characteristics:
- Appearance: Tight, sharp shoots with a silvery-green color.
- Liquor: Bright yellow-green.
- Taste: Fresh, thick, and fragrant.
- This product is not yet available on the market.
2016: Development of Small Can Golden Bud
Summary: This product is a custom creation by Dianhong Group in collaboration with the Small Can Company, adhering to traditional “Dianhong Tea Making Techniques.” The development involved key figures in the preservation of this craft, ensuring high standards.
Quality Characteristics:
- Appearance: Fat, tightly bound shoots with golden tips.
- Liquor: Bright red.
- Taste: Sweet, rich aroma with a mellow flavor.
- Representative Product: Small Can Golden Bud.
2016: Development of Jasmine Red Tea
Summary: Jasmine Red Tea is a new product developed to meet modern health and taste preferences. It combines Dianhong Group’s refined red tea with fresh jasmine flowers.
Quality Characteristics:
- Appearance: Fat, tightly bound shoots with a glossy black color.
- Liquor: Bright red.
- Taste: Thick floral aroma with a fresh, mellow flavor.
- Representative Product: Jasmine Red Tea.
2017: Reorganization and Repositioning of New Product Lines
Summary: After 24 months of effort involving four heritage keepers of the “Dianhong Tea Making Techniques,” Dianhong Group introduced a new range of products in 2017, categorized into premium, travel, and general consumer series. This reorganization aimed to standardize and streamline the product lines.
Premium Night Banquet Series (9 Products): Gongfu Golden Bud, Amber Golden Needle, Dianhong Gongfu, Gongfu Golden Star, Classic 58, Supreme Gongfu, Palace Pu’er, Early Spring Green, Fengqing No. 9.
- Concept: Premium Dianhong, crafted with heritage.
- Features: Suitable for gifting and personal enjoyment.
General Family Tea Series (5 Products): Feng Brand Pu’er, Early Spring Green, Feng Brand Red Tea, Feng Brand Dianhong, Jasmine Red Tea.
- Concept: Simple packaging, economical, great for home consumption.
- Features: High acceptance, easy to brew.
Travel Tea Series (5 Products): Feng Brand Pu’er, Feng Brand Dianhong, Feng Brand Gongfu, Feng Brand Flower Tea, Feng Brand Green Tea.
- Concept: Premium condensed, stylish and convenient.
- Features: 3-gram individually packaged leaf tea for convenience.
2010年开发了太华美人
成果简介：是滇红集团茶科院利用茶科院培育的茶树优良品种单芽开发的一款特型烘青绿茶。由于其冲泡后外观艳丽，叶片犹如绝色美人在水中漫舞，最终定名“太华美人”。
品质特征：条索紧直、苗锋秀丽，色泽浅绿、圆滑油润；汤色清澈明亮，滋味醇厚回甜，香气高锐持久，叶底嫩绿均匀。
代表性产品：太华美人。
2012年开发了纤红
成果简介：是滇红集团茶科院选用“滇红之乡——凤庆县”海拔1700米以上无污染的滇红集团生态茶园中的优质原料,结合滇红集团70年历史传承的制茶工艺和现代生产技术精制而成，是一款专为女性量身定制的红茶精品。
品质特征：条索纤细紧结完整，金黄芽毫特显，香气纯正清香，汤色红浓明亮，滋味鲜浓醇。
代表性产品：纤红。
2015年开发“凤庆九号”红茶
成果简介：凤庆九号由滇红集团茶叶科学研究院研制而成。选用滇红集团茶叶科学研究院选育的 “凤庆九号”一芽一叶为原料，经创新滇红工艺研制而成。 “凤庆九号”为茶科院建所伊始所选育和扩繁的优良无性系品种,“凤庆九号”优良的繁育推广和“凤庆九号”红茶新品的研制，为凤庆红茶产业的发展再次注入新的活力。
品质特征：香高色艳 浓醇鲜爽。
代表性产品：凤庆九号。
2016年研制了古太华茶
成果简介：是滇红集团茶科院以1983年创制的“太华茶”制作工艺为基础，在研究提高大叶种绿茶品质新工艺上的又一创新，通过反复试验，经滚揉、理条、做型、研磨等工艺处理后，再经筛分、簸撼等工序研制出的一款特型烘青绿茶。
品质特征：外形条索紧实多锋苗，色泽银绿润；汤色黄绿明亮，滋味鲜醇浓厚，高香浓郁持久，叶底肥嫩多芽。
该款产品目前暂未上市。
2016年开发了小罐金芽
成果简介：是滇红集团结合小罐公司的产品需求，由 “滇红茶制作技艺”非遗项目传承人团队制订原料、工艺标准，并由非遗传承人代表张成仁参与初制研发、制作、把关、指导，由非遗传承人代表薛林亲自拼配与指导精制所开发的一款定制性产品。
品质特征：外形条索肥嫩紧结皆锋苗，匀齐净，色泽金黄油润，金毫满披；内质汤色红艳明亮，香气独特甜香浓郁，滋味醇厚，叶底肥嫩皆芽柔软、红匀明亮。
代表性产品：小罐金芽。
2016年开发了茉莉红茶
成果简介：是滇红集团结合现代人健康及口味需求开发的一款新产品，以滇红集团精制工夫红茶为原料，加入茉莉鲜花窨制加工而成。
品质特征：条索肥壮紧结，色泽乌褐油润，汤色红浓明亮，香气花香浓厚持久、滋味鲜浓醇厚，叶底肥嫩红匀明亮。
代表性产品：茉莉红茶。
2017重新梳理定位了精品夜晏图系列、商旅系列、大众茶系列新产品
成果简介：是滇红集团历经24个月，经 “滇红茶制作技艺”非遗项目4位传承人参与、把关，专业的研发、拼配与精制，潜心打造并于2017年推出的全新产品。本次产品开发，从精品系列、商旅系列、大众茶系列对集团产品进行了重新梳理与定位，使集团产品逐步走向规格化、系列化。
“夜宴图” 精品茶系列（9个产品）：工夫金芽、琥珀金针、滇红工夫、工夫金星、经典58、上品工夫、宫廷普洱、早春绿、凤庆九号。
产品概念：滇红精品，匠心传承。
产品特点：滇红精品好茶，送礼自饮兼备。
大众家庭茶系列（5个产品）: 凤牌普洱、早春绿、凤牌红茶、凤牌滇红、茉莉红茶。
产品概念：包装简易，经济实惠，家庭自饮良品。
产品特点：滇红特色茶品，口感接受度高，冲泡方便。
商旅茶系列（5个产品）：凤牌普洱、凤牌滇红、凤牌工夫、凤牌花茶、凤牌绿茶。
产品概念：精品浓缩，时尚快捷。
产品特点：3克袋独立包装原叶茶，便利快捷。
Here are the detailed developments of various tea products by Dianhong Group from 2003 to 2009:
2003: Development of New Process Golden Bud
Summary: New Process Golden Bud is a high-end Gongfu red tea developed by the Dianhong Group’s Tea Research Institute. This project involved systematic research on raw material standards and production techniques, combining traditional characteristics of Gongfu Golden Bud created in 1958. The tea is made from uniform, plump single buds of Yunnan large-leaf tea trees grown at elevations of 1600-2000 meters in ecological tea gardens.
Quality Characteristics:
- Appearance: Plump, complete shoots.
- Liquor: Bright red.
- Aroma: Rich, sweet fragrance.
- Taste: Fresh, thick, and mellow.
- Leaf: Tender, even red buds.
- Representative Product: Golden Bud Gift Box.
2004: Development of Biluochun Green Tea
Summary: Biluochun is a shaped green tea developed through process adjustments by Dianhong Group.
Quality Characteristics:
- Appearance: Plump, curled shoots, silvery-green and lustrous with white fuzz.
- Liquor: Bright yellow-green.
- Aroma: High and lasting fragrance.
- Taste: Thick, fresh, and brisk.
- Leaf: Tender and soft.
- Representative Product: Biluochun.
2005: Development of Jinqu
Summary: Jinqu is a specialty tea developed by the Dianhong Group Tea Research Institute. It uses high-quality clonal varieties from the institute’s ecological tea garden base and is produced in limited quantities.
Quality Characteristics:
- Appearance: Tight, curled shoots with a golden, oily luster.
- Liquor: Bright red.
- Aroma: High and lasting fragrance.
- Taste: Sweet and mellow.
- Leaf: Tender, red, and even buds.
- Representative Products: Jinqu Mingyun, Five Blessings – Jinqu.
2006: Development of Classic 58
Summary: Classic 58 was created by Dianhong Group to commemorate the historical achievement of their premium Gongfu tea, which fetched the highest price at a London auction in 1958, earning accolades from the Central Committee of the Communist Party. Made from one bud and one leaf of Fengqing large-leaf tea harvested from ecological tea gardens at 1650-2200 meters, this tea blends traditional Gongfu red tea techniques with modern advancements. It has achieved the highest sales revenue among Dianhong Group’s single products and won the first prize at the 8th “China Tea Cup” National Famous Tea Competition.
Quality Characteristics:
- Appearance: Straight, robust, and uniform shoots with a beautiful, black and gold luster.
- Liquor: Bright yellow-red.
- Aroma: Fresh and brisk, with a lasting floral fragrance.
- Taste: Fresh, thick, and mellow.
- Leaf: Tender, red, and even.
- Representative Products: Classic 58 Series.
2007: Development of China Red
Summary: Developed by the Dianhong Group Tea Research Institute, China Red was launched in 2007. It is a rare premium Gongfu red tea, made by blending raw materials from 18 highly fragrant tea tree varieties cultivated in the institute’s base. Combining traditional and modern techniques, it is produced in limited quantities of 1200-1500 kg annually and is considered a symbol of status.
Quality Characteristics:
- Appearance: Straight, complete shoots with a beautiful, black luster.
- Liquor: Bright golden.
- Aroma: Unique high fragrance with a strong rose floral note.
- Taste: Fresh, mellow, and sweet.
- Leaf: Tender, red, and even.
- Representative Product: China Red.
2008-2009: Development of Highland Red
Summary: Highland Red is a light-fermented tea developed by the Dianhong Group Tea Research Institute. It combines the characteristics of Yunnan large-leaf tea with the unique cool fragrance of Darjeeling tea, featuring natural orchid and cool scents.
Quality Characteristics:
- Appearance: Fine, tight shoots with a glossy black color.
- Liquor: Bright yellow-red.
- Aroma: Natural orchid fragrance with a lasting cool scent.
- Taste: Fresh and brisk.
- Representative Product: Highland Red.
Here is the detailed information about the development of various Dianhong Group tea products from 1950 to 1958:
1950: Creation of Dianhong Black Tea Cream (茶膏)
Summary: In 1950, Dianhong Group developed tea cream, a type of instant tea created by separating the fibrous material of tea leaves from the tea juice, which is then reprocessed into a higher-grade solid instant tea. The group completed a production task of 750 kilograms that year.
Process:
- Separation of tea leaf fibers and tea juice.
- Reprocessing the tea juice into a solid form.
1958: Creation of Dianhong Superfine Kung Fu Black Tea (特级工夫茶)
Summary: Created in 1958, the Dianhong Superfine Kung Fu Black Tea is made from selected one bud and one leaf, or one bud and two leaves of Yunnan large-leaf tea, which are rich in tea polyphenols. This tea, crafted using traditional techniques, fetched the highest price of 240 pence per pound at the London market, earning commendation from the Central Office of the Communist Party of China. Since 1959, it has been designated as a diplomatic gift tea by the State Council and has become a symbol of friendship between China and other countries.
Quality Characteristics:
- Appearance: Tight, robust strips with a shiny black color and prominent golden hairs.
- Liquor: Bright red.
- Aroma: Rich and fragrant.
- Taste: Thick and mellow.
- Leaf: Tender, red, and even with many buds.
- Representative Product: Diplomatic Gift Tea.
- Soluble content: Over 40%.
1958: Creation of Dianhong Golden Bud Black Tea (金芽茶)
Summary: Dianhong Golden Bud Tea was developed by the predecessor of Yunnan Dianhong Group Co., Ltd., Fengqing Tea Factory, in 1958. It is made from golden yellow buds extracted from traditional Gongfu black tea, hence the name “Golden Bud”. Known as Dianhong Supreme at the time, it caused a sensation in the international tea market, fetching 500 pence per pound in London. In 1986, it was presented as a national gift to Queen Elizabeth II of the United Kingdom, and in 2010, it was gifted to the President of Sri Lanka. The tea, rich in vitamins and amino acids, is a pure natural health drink.
Quality Characteristics:
- Appearance: Plump, tight, fine strips with golden hairs.
- Liquor: Bright red.
- Aroma: High and rich.
- Taste: Thick and mellow, durable for multiple infusions.
- Leaf: Tender, red, and even.
- Representative Product: Golden Bud Tea.
- Awards: 1995 Special Championship Award by the American Tea Masters Association, 1997 “China Tea Cup” First Prize.
1958: Creation of Dianhong Traditional Broken Black Tea (传统红碎茶)
Summary: To meet the needs of export and foreign exchange earnings, Dianhong Group began producing traditional broken black tea in 1958. Made from tender buds and leaves of Yunnan Fengqing large-leaf tea, the tea is crafted using scientific methods and contains about 40% soluble content. It has repeatedly fetched the highest auction prices in international markets and received the title of High-Quality Product from the Ministry of Commerce in 1984. The tea is available in various grades and styles, including leaf, broken, fannings, and dust. Key products include BOP, FBOP, CF262, CF271, and CF413, with annual production and sales reaching over 2000 tons.
Quality Characteristics:
- Appearance: Tight, heavy, and uniform granules with a shiny black color.
- Liquor: Bright red.
- Aroma: Rich and lasting.
- Taste: Strong, fresh, and brisk.
- Leaf: Red and even.
The Birth of “Dianhong Tea” in 1938 and its Naming in 1940
Historical Background:
In November 1938, “Dianhong Tea” was first produced, initially named “Yunhong” (云红). By April 1940, it was officially renamed “Dianhong” (滇红).
Development Process:
In mid-October 1938, Feng Shaoqiu and his team began their journey on foot from Xiaguan. After walking for over ten days, they arrived in Shunning (now Fengqing) in early November. The day after their arrival, they arranged to pick 4000 grams of fresh leaves (one bud with two leaves) from Fengshan Tea Garden. These leaves were processed into 500 grams each of black and green tea, which were then sent as samples to the Hong Kong tea market. The samples were highly praised as “the best among Chinese black and green teas.”
In his recollections, Feng Shaoqiu vividly described the trial production of “Dianhong samples”: “Everything went very smoothly. The two tea samples, one black and one green, were like gold and silver, making one extremely pleased. The black tea sample: a tray full of golden yellow hairs, the liquor was a bright and deep red, the leaf base was brilliantly red (orange-red), and the aroma was rich, which was unseen in black teas from other provinces with small-leaf varieties.”
Quality Characteristics of “Dianhong Tea”:
- Liquor Color: Bright red
- Taste: Mellow and smooth
- Leaf Base: Brilliant red
- Aroma: Rich and strong
- Aftertaste: Sweet and lingering
This detailed process highlights the meticulous efforts in developing and refining “Dianhong Tea,” leading to its esteemed position in the market.
In November 1938, “Dianhong Tea” was created, initially named “Yunhong” and officially renamed “Dianhong” in April 1940.
Brief Overview (Historical Record):
In mid-October 1938, Feng Shaoqiu and his team walked for over ten days from Xiaguan, arriving in Shunning (now Fengqing) at the beginning of November. The next day, they arranged for the Fengshan Tea Garden to harvest 4,000 grams of fresh “one bud, two leaves” tea leaves, producing 500 grams each of black and green tea as trial samples. These samples were mailed to the Hong Kong tea market, where they were highly praised as “the finest among Chinese black and green teas.” In his recollection of the first “Dianhong tea sample” production, Feng Shaoqiu vividly described the experience: “Everything went smoothly. The two tea samples, one black and one green, were like gold and silver, bringing great joy. The black tea sample was filled with golden yellow tips, had a bright, deep red liquor, and the leaf base was bright red and glowing (orange-red). The aroma was rich, unlike anything seen in black teas made from small-leaf varieties in other provinces.”
Characteristics of “Dianhong Tea”:
- Liquor: Bright red
- Taste: Mellow and smooth
- Leaf Base: Bright red
- Aroma: Rich and fragrant
- Aftertaste: Sweet and lingering
http://www.dianhong.com/subsiteIndex/toPage?subsiteFlag=dhmain&subsiteId=1&newsClassId=119&pageType=view&objectId=2031&extendData=article&pageSize=5&start=0
Chinese Name:滇红集团红茶品牌
English Name: Tea Brands of Dianhong Group Black Tea Company in Fengqing County, Lincang
Feng Brand Gift Tea Series
The Feng Brand Gift Tea Series offers a range of products catering to different consumer needs, with prices ranging from over 300 yuan per box to more than 8000 yuan per box. The packaging materials and contents are diverse, meeting various consumer demands.
National Treasure Series
The Feng Brand National Treasure Series, a premium product line under Dianhong Group, was launched by the Fengqing Tea Factory (now Dianhong Group) in 1989. This series represents decades of skilled tea-making and innovation. The packaging design is elegant and beautiful, using “Han Xizai’s Night Banquet,” a masterpiece from the Tang and Song dynasties, as the exterior, incorporating the essence of traditional Chinese culture and highlighting the profound heritage of Feng Brand black tea.
The National Treasure Series was well-received upon its release, becoming a favorite among tea consumers. In 2010, it was presented as a “national gift” to the visiting Prime Minister of Sri Lanka. It has also been selected as a “star product” and “designated conference tea” at major tea expos, earning an excellent reputation and accolades.
In response to the evolving market and consumer needs, the series was revamped and upgraded. The number of single products was expanded to nine, covering three major tea categories. This upgrade took 11 months, involving eight companies and 24 professional departments in the production, packaging, and refinement processes. The effort ensured a comprehensive, systematic, and iconic product line.
Feng Brand Business Travel Tea Series
Designed for business travelers, the Feng Brand Business Travel Tea Series emphasizes convenience and simplicity in brewing while maintaining high tea quality. The products abandon the typical tea bag format, opting for tin cans and individually packaged 3-gram tea bags, with packaging colors distinguishing different products. This series ensures both quality and convenience, embodying the principle of “suitable for travel, easy to brew, healthy to consume.”
The series uses fresh leaves from Yunnan large-leaf tea trees in eco-friendly tea gardens above 1600 meters in the Lancang River basin. These leaves are processed with nearly 80 years of tea-making expertise, resulting in rich and unique flavors due to the region’s exceptional environmental conditions and specialized techniques.
Feng Brand Family Tea Series
The Feng Brand Family Tea Series uses environmentally friendly and simple traditional kraft paper bags, giving the products a friendly and natural appearance. The tea is sourced from Yunnan large-leaf tea trees in eco-friendly tea gardens above 1200 meters in the Lancang River basin, processed with almost 80 years of expertise. This results in high tea polyphenol content and a rich flavor profile due to the unique growing conditions and meticulous processing methods.
Feng Brand Pu-erh Tea Series
Pu-erh tea, a unique product of Yunnan, has historically been processed into various shapes for easier transport. Historical records indicate that as early as the Shang and Zhou dynasties, the Puman people in Fengqing were cultivating, harvesting, and using tea for medicinal, sacrificial, and dietary purposes. Fengqing, with its altitude range of 919 to 3098 meters, is an ideal tea-growing region. The area’s unique Yunnan large-leaf tea trees provide the raw material for unparalleled Pu-erh tea. The 3200-year-old “Jinxiu Tea King” tree stands as testament to Fengqing’s status as a central hub of the world’s tea origins.
Specialty Tea Series
The Dianhong Group has created numerous classic products in response to market demands, leading international black tea trends. Notable products such as Purple Bud Black Tea, Jasmine Black Tea, Fengqing No. 9, and Ancient Tree Black Tea have attracted fans with their exceptional market insights and superior flavors. The Feng Brand Specialty Tea Series uses unique tea tree varieties from Fengqing as raw material. Whether from ancient trees or superior clones, these teas are refined through the traditional Dianhong tea-making techniques. Following continuous upgrades, the series now uses convenient 4-gram individual bags, offering a superior and convenient tea experience.
Collection Tea Series
The Feng Brand Collection Tea Series sources its raw material from ancient tea trees over 100 years old in the Dianhong ancient tea garden, located at altitudes above 1600 meters, with some areas reaching 2500 meters. Surrounded by mountains, shrouded in mist year-round, with abundant rainfall, ample sunlight, and fertile soil, these ancient trees produce lush and rich leaves. The finished tea is uniform and complete, with a clear yellow-green liquor, a thick flavor, and a fresh, elegant aroma. The taste improves with long-term storage, making it even more desirable.
New Process Fengya Series
In 2019, responding to the young tea consumers’ desire for simple brewing methods, Dianhong Group selected fresh leaves from Fengqing large-leaf tea trees. Combining traditional Dianhong tea-making techniques with modern processing methods, they innovatively developed the New Process Fengya Series, a fashionable premium tea designed for modern professionals. Under the simple, Instagram-worthy packaging lies the classic features of Dianhong tea: bright golden-yellow liquor, rich sweet aroma, and outstanding sweet and mellow flavor. The key is its simplicity in brewing; a glass cup is all you need. Despite the casual brewing method, it delivers an impressive taste experience, making even beginners feel like connoisseurs. The meticulously designed fresh packaging encourages you to brew a cup and start your day full of energy.
Link:
http://www.dianhong.com/subsiteIndex/toPage?subsiteFlag=dhmain&subsiteId=1&newsClassId=16&pageType=auto&pageSize=24&start=0&objectId=
Chinese Name: 云南滇红集团股份有限公司茶叶科学研究院（简称滇红集团茶科院）
English Name: Tea Science and Research Institute of Dianhong Group Black Tea Company
Most tea estates are located in the area between 1700 to 2200 meters above sea level, it gives the raw material tea a natural alpine quality. The mist – shrouded environment forms sufficient ultraviolet refraction, which contributes to the accumulation of internal substances in the tea, and forms rich tea inner quality. This is so-called high mountain with clouds and mist can make good tea, so here has the most unique and suitable condition for planting and producing quality black tea in the world.
Located at 99°54′ east longitude and 24°36′ north latitude, the Tea Research Institute in Dianhong group covers an area of 16.7 hectares, including 10 hectares of experimental demonstration tea gardens. there are more than 1,500 germplasm resources in the biggest tea germplasm resources nursery in China. research and development team is here to carry out tea varieties breedingA strong , new product research, development, cultivation and other works, providing technical support for the development of the company as well as industrial construction.
Introduction to Dianhong Group Tea Science Research Institute
The Yunnan Dianhong Group Co., Ltd. Tea Science Research Institute (referred to as Dianhong Group Tea Science Research Institute) was originally established as the Yunnan Fengqing Tea Factory Tea Experiment Station in 1977. In December 1984, it was renamed the Yunnan Fengqing Tea Factory Tea Science and Technology Research Institute. Following the company’s restructuring in 1996, it became the Dianhong Group Tea Science Research Institute. In 2010, it was upgraded to the Dianhong Group Tea Science Research Institute.
Located 3.6 kilometers from Fengqing County at Dongshan Shaziba, the institute sits at an altitude of 1640 meters, with an annual rainfall of 1100-1500 millimeters and an average annual temperature of 16.5°C. The institute covers a total area of 391 acres, including a 30-acre tea tree germplasm resource nursery that houses over 1500 tea tree varieties and germplasm materials.
Organizational Structure and Functions
The institute comprises several departments, each focusing on different aspects of tea research and development:
- Logistics Management Department: Oversees the administrative and logistical support for the institute.
- New Product Development Department: Focuses on the creation and innovation of new tea products.
- Famous and Premium Tea Production Technology Department: Specializes in the production techniques of high-quality teas.
- Tea Cultivation and Management Technology Department: Manages the cultivation and agricultural practices for tea plants.
- Germplasm Resource Management Department: Handles the collection, preservation, and study of tea germplasm resources.
- Scientific Research Projects Department: Coordinates and manages scientific research initiatives and projects.
- Tea Technology Training Department: Provides training and technical support to tea producers and researchers.
- Academic Information Department: Manages academic publications and information dissemination.
Research and Development Activities
Since its establishment in 1977, the Dianhong Group Tea Science Research Institute has achieved significant scientific advancements through the continuous efforts of its researchers. The institute’s primary activities include:
- Management of Tea Germplasm Resources: Collection, conservation, and utilization of tea plant genetic resources.
- Breeding of New Tea Varieties: Developing new tea cultivars with desirable traits.
- Tea Cultivation and Plantation Management: Optimizing agricultural practices to improve tea yield and quality.
- Initial and Refined Processing Techniques: Enhancing tea processing methods to produce high-quality tea.
- New Product Development: Innovating and developing new tea products to meet market demands.
- Production of High-Quality Tea: Focusing on the production of premium teas with superior characteristics.
- Technical Promotion and Training: Disseminating knowledge and training tea producers in advanced tea production techniques.
Achievements and Contributions
Over the years, the Dianhong Group Tea Science Research Institute has made remarkable contributions to the tea industry through its scientific research and technological innovations. The institute has provided a solid research and development platform for the sustainable growth of the company, ensuring continuous improvement and adaptation in the competitive tea market.
Link:
茶科院
http://www.dianhong.com/subsiteIndex/toPage?subsiteFlag=dhmain&subsiteId=1&newsClassId=117&pageType=auto&pageSize=20&start=0&objectId=
科研基地
http://www.dianhong.com/subsiteIndex/toPage?subsiteFlag=dhmain&subsiteId=1&newsClassId=118&pageType=auto&pageSize=20&start=0&objectId=
科研团队
http://www.dianhong.com/subsiteIndex/toPage?subsiteFlag=dhmain&subsiteId=1&newsClassId=7&pageType=auto&pageSize=20&start=0&objectId=
科研成果
http://www.dianhong.com/subsiteIndex/toPage?subsiteFlag=dhmain&subsiteId=1&newsClassId=119&pageType=auto&pageSize=20&start=0&objectId=
Chinese Name: 国家级非物质文化遗产“滇红茶制作技艺”
English Name: National Intangible Cultural Heritage-Manufacturing Process of Dianhong Black Tea
English Name: National Intangible Cultural Heritage-Manufacturing Process of Dianhong Black Tea
On December 3, 2014, the Network of the Central People’s Government of the People’s Republic of China issued the Circular of the State Council on Publishing the List of the Fourth National Non-material Cultural Heritage Representational Projects《国务院关于公布第四批国家级非物质文化遗产代表性项目名录的通知》 (document No. 59 of Guofa [2014]), which formally announced that “Yunnan Black Tea Production Techniques” was included in the List of the Fourth National Non-material Cultural Heritage Representational Projects.
“Yunnan Black Tea Production Techniques滇红茶制作技艺” originated in 1938 and has been inherited for nearly 80 years. It was inherited and developed by Yunnan Dianhong Group (Former Yunnan Fengqing Tea Factory)云南滇红集团股份有限公司（原云南省凤庆茶厂）. It mainly spreads the traditional Yunnan Black Tea Culture in Fengqing County, Yunnan Province. It includes seven cultural connotations: the tea ceremony of “Hood”“厚德”, “Seiko”精工”, “Tranquility”“恬静”, “Unique product system”, “Tea-making skills handed down orally”, “Tranquility of mind, Forgetting both things and me”“平心静气、物我两忘”, “Teachers and apprentices” system“师带徒”制度, the management of old tea houses and conscience culture practiced by successive generations. It is a typical representative of Yunnan tea and is handed down in China. It is an important component of black tea.
Yunnan black tea was born in the early days of the outbreak of the Anti-Japanese War. At that time, in order to find new tea resources, develop new tea products, marketing and export to raise funds for the War of Resistance Against Japan, Mr. Feng Shaoqiu冯绍裘 went to Shunning (today Fengqing) and used the local large-leaf tea as raw material. The experiment succeeded in Yunnan black tea. The birth of Yunnan Black Tea not only fulfilled the national needs, but also pioneered the production of Yunnan Big Leaf Tea, which was praised as “Anti-Japanese War Tea”“抗战茶” and “Patriotic Tea”“爱国茶”.
“Yunnan Black Tea Production Techniques” is rooted in the exquisite skills of the older generation of tea experts such as Feng Shaoqiu冯绍裘 and the rich soil of large-leaf tea planting in Yunnan. On the basis of inheriting the tradition, we have absorbed the strengths of all families, adhered to the belief of “making tea to accumulate virtue”“做茶积德” and “selecting materials properly”“选材精当”, inherited and carried forward the values of “making tea for the world, making tea for the people and keeping tea healthy”, “制茶济世、制茶为民、制茶养生” and created “Dianhong Kungfu”“ 滇红工夫 ” and “classics 58″“ 经典58 ”. A large number of Yunnan black tea products, such as “Golden Bud”“ 金芽 ”, “Plateau Red”“高原红 ” and “China Red”“中国红”, have unique quality styles, such as tight outline, plump and strong bud leaves, dark color, golden millimeter, bright soup red, rich aroma, strong and fresh taste, and are popular with the majority of tea people. Yunnan Red Tea Group has always been a designated manufacturer of black tea exported by the state. The national black tea sample set of “standard physical samples” sample preparation unit has fulfilled the enterprise mission of “creating a healthy and beautiful life for mankind”, and has played an active role in promoting human health, health care and other aspects. In 1958, Yunnan Red Gongfu Super Tea was recognized as the national foreign affairs gift tea. In 1986, Queen Elizabeth II伊丽莎白, who came to China as a national gift, won honor for the country. In 2012, Yunnan Red Group was recognized by the Ministry of Commerce as an “old Chinese brand” enterprise“中华老字号”企业.
“Yunnan Black Tea Production Techniques” has a worldwide impact, with significant Yunnan local characteristics and product advantages. From its inception to the present, it has promoted the rapid development of Yunnan tea industry, increased the output of tea products, greatly improved economic benefits, promoted the income of tea farmers, financial growth, enterprise efficiency, laid the foundation for the development of Yunnan tea and Yunnan black tea to become a world-renowned black tea, with high protection and inheritance value. On the basis of protection and inheritance, the project further excavates and improves, which can add a new mode for the development of “Yunnan Tea”, and will also play a positive role in demonstrating the protection of local superior products in the whole province. Therefore, it has prominent historical, cultural and scientific value.
The traditional production techniques of Yunnan black tea include withering萎凋, rolling揉捻, fermentation发酵 and drying干燥. The first is withering: after a period of natural water loss, the fresh leaves of tea become withered and withered. After withering, water can be evaporated appropriately to facilitate shape. At the same time, tea fragrance is appearing, which is an important processing stage to form the aroma of Yunnan black tea. Secondly, twisting: the withered fresh leaves are twisted, and the strength and time of the twisting are grasped by the tea maker.
The purpose of the twisting is to shape the tea leaves in the process of twisting and increase the concentration of color, fragrance and flavor. The leaf cells are destroyed to facilitate the next fermentation. Fermentation: Leaf cells oxidize under the action of enzymes. Leaf color changes from green to reddish or cauliflower yellow, forming the quality characteristics of Yunnan black tea “Black Leaf Red Soup”“红叶红汤”. Through moderate fermentation, grass gas disappears and has ripe fruit aroma. Finally, drying: the fermented green tea is baked at high temperature, evaporating water rapidly, and achieving the quality and dryness of the process, to obtain the unique sweet flavor of Yunnan black tea.
The process of Yunnan black tea refining realizes the commercial requirement through screening and air selection, picking, evenly stacking and filling fire.
Yunnan Black Tea is manufactured by hand. In the production process, it is the key technology to implement the primary system, that is, “five checkpoints of the primary system”“初制把五关”. Yunnan black tea products have specific shapes, heavy bones, uniform color, bright red soup after brewing, Golden Circle prominent, fresh aroma, strong taste, stimulating, even bright red leaves, milk still has a strong tea flavor, brown, pink or turmeric bright, with strong, strong, fresh characteristics. Yunnan black tea traditional production technology contains rich and profound tea culture. It is one of the important techniques in Chinese black tea production technology. It is also the crystallization of the practice and wisdom of tea science and technology experts and tea farmers.
Mr. Wang Tianquan, Chairman and President of Yunnan Yunnan Yunnan Dianhong Group Co., Ltd., Black Tea Production Skills, a National Non-material Cultural Heritage Representation Project.The fourth generation of representative inheritors is the core of the inheritors of Yunnan black tea traditional production techniques.
王天权先生，云南滇红集团股份有限公司董事长兼总裁，国家级非物质文化遗产代表性项目红茶制作技艺 （滇红茶制作技艺）第四代代表性传承人，是滇红茶传统制作技艺传承人群体中的核心。
Mr. Su Xiangyu, Secretary and Chief Engineer of the Party Committee of Yunnan Yunnan Dianhong Group Co., Ltd., Black Tea Production, a representative project of national intangible cultural heritage.Skills (Yunnan black tea production skills) inheritor. 苏向宇先生，云南滇红集团股份有限公司党委书记、总工程师，国家级非物质文化遗产代表性项目红茶制作
技艺（滇红茶制作技艺）传承人。
Mr. Xue Lin, Deputy Engineer and Chief Composer of Yunnan Yunnan Dianhong Group Co., Ltd., Black Tea System, a representative project of national intangible cultural heritage.Skills of making (Yunnan black tea making skills) inheritor.薛林先生，云南滇红集团股份有限公司副总工程师、首席拼配师，国家级非物质文化遗产代表性项目红茶制作技艺（滇红茶制作技艺）传承人。
Mr. Zhang Chengren, Dean of Tea Science Research Institute of Yunnan Yunnan Dianhong Group Co., Ltd., Black Tea System, a representative project of national intangible cultural heritage.He is the inheritor of Yunnan black tea production technology and the inheritor of Yunnan intangible cultural heritage.张成仁先生，云南滇红集团股份有限公司茶叶科学研究院院长，国家级非物质文化遗产代表性项目红茶制作技艺（滇红茶制作技艺）传承人，云南省非物质文化遗产传承人。
Translated by 张赢 from College of Foreign Languages of Yunnan Normal University Chinese
INTANGIBLE CULTURAL HERITAGE OF CHINA—DIANHONG TEA PRODUCTION TECHNIQUES
This is a joutney of a piece of tea leaf
Black tea primary producing technique: Tea plucking — Withering — Rolling ( Cutting) — Fermentation — Drying
This is a joutney of a piece of tea leaf
Black tea primary producing technique: Tea plucking — Withering — Rolling ( Cutting) — Fermentation — Drying
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TEA PLUCKING
Dianhong tea plucking standard: bud only, one leaf and bud and two leaves and bud. Every kilogram of high-end bud only series products takes 80, 000 tea buds picked carefully by hand.
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WITHERING
Withering is a process which including moisture losing in fresh lwaves, softening the tea leaves,volatilizing a grass-like smell and developing aroma in the tea.
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ROLLING
Tea leaves cell wall was broken in rolling machine,starts to bring out the color, aroma, teste and the shape of the tea.
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FERMENTATION
After fermentation, the color of the tea turns from green to red, with the grass-like aroma gone, thefruity flowery aroma comes out.
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DRYING
By drying the Fermented tea with proper temperature, reduce moisture and size of the tea, the shape of the tea can also be fixed,and with aromatic substance activated, the special sweetenss aroma of Dianhong tea shows.
Link: http://www.dianhong.com/subsiteIndex/toPage?subsiteFlag=dhmain&subsiteId=1&newsClassId=121&pageType=auto&pageSize=20&start=0&objectId=
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