Manufacturing Process of Dianhong Black Tea-National Intangible Cultural Heritage

On December 3, 2014, the State Council of the People’s Republic of China issued the official announcement that Dianhong Black Tea Production Techniques (滇红茶制作技艺) were inscribed in the Fourth Batch of National Intangible Cultural Heritage Representative Projects. This recognition marks the historical, cultural, and scientific significance of Yunnan black tea, which originated in 1938 in Fengqing County (凤庆县), Yunnan Province (云南省).

Dianhong Black Tea not only represents a unique style within China’s black tea culture but also embodies values of craftsmanship, morality, and heritage transmission. It has become a symbol of both patriotism and innovation, as well as a driving force behind Yunnan’s tea industry and local economic development.

Historical Background

Dianhong Black Tea emerged during the early years of the War of Resistance Against Japan. To develop new tea products for export and raise funds for the war effort, Feng Shaoqiu (冯绍裘) pioneered the use of Yunnan’s large-leaf tea to produce black tea in Fengqing (凤庆). The successful experiment gave birth to Dianhong Black Tea, which soon gained the titles of “Anti-Japanese War Tea” (抗战茶) and “Patriotic Tea” (爱国茶).

Over time, the tea developed distinctive cultural connotations such as “Houde” (厚德 – virtue), “Jinggong” (精工 – exquisite craftsmanship), and “Pingxin Jingqi” (平心静气 – calm and focused spirit). The tea-making tradition was preserved through the master-apprentice (师带徒) system, oral teaching, and the ethical management of tea houses.

Production Techniques

The traditional production process of Dianhong Black Tea consists of four main stages:

Tea Plucking

The plucking standards include bud-only, one bud with one leaf, or one bud with two leaves. For premium “bud-only” products, around 80,000 fresh buds are hand-picked to produce just one kilogram of finished tea.

Withering (萎凋)

Fresh leaves undergo natural water loss, becoming soft while beginning to release a delicate fragrance. This stage is essential for shaping aroma and preparing the leaves for further processing.

Rolling (揉捻)

Tea makers twist the withered leaves to shape them and enhance the release of color, aroma, and taste. Cell walls are broken during rolling, facilitating oxidation in the next stage.

Fermentation (发酵)

Enzymatic oxidation turns the leaves from green to reddish-brown, producing the signature “Red Leaves and Red Soup” (红叶红汤). The grassy aroma disappears, replaced by a ripe fruity fragrance.

Drying (干燥)

Fermented leaves are baked at high temperatures, fixing the flavor, locking in the aroma, and achieving the signature sweet, mellow taste of Dianhong Black Tea.

Further refining includes screening, air selection, and blending to ensure commercial quality and consistent style.

flavor of Yunnan black tea.

Representative Products

Dianhong Group has developed famous tea series such as:

• “Golden Bud” (金芽) – tight, golden tips with bright red liquor.
• “Plateau Red” (高原红) – bold aroma and robust taste.
• “China Red” (中国红) – elegant flavor, recognized globally.
• “Classic 58” (经典58) – a benchmark of Dianhong Kungfu (滇红工夫).

These teas are known for their dark leaves, golden tips, bright red liquor, rich aroma, and strong yet fresh taste.

Inheritors and Guardians

The heritage of Dianhong Black Tea is safeguarded by key inheritors, including:

• Wang Tianquan (王天权) – Chairman and President of Yunnan Dianhong Group, 4th generation inheritor.
• Su Xiangyu (苏向宇) – Party Secretary and Chief Engineer, inheritor of tea-making techniques.
• Xue Lin (薛林) – Deputy Chief Engineer and Master Blender, inheritor of blending skills.
• Zhang Chengren (张成仁) – Dean of the Tea Science Research Institute, provincial-level inheritor.

Together, they represent the backbone of modern preservation and innovation in Dianhong Black Tea.

Cultural Significance

Dianhong Black Tea Production Techniques carry historical, cultural, and economic value:

• A patriotic legacy, rooted in wartime needs.
• A cultural heritage, blending traditional rituals, master-apprentice teaching, and tea-house ethics.
• An economic driver, boosting tea farmers’ income and strengthening Yunnan’s tea industry.
• An international ambassador, serving as national gift tea, including a presentation to Queen Elizabeth II (伊丽莎白二世) in 1986.

Travel Tips

• Best Experience: Visit Fengqing County (凤庆县) in Yunnan, the birthplace of Dianhong, to tour tea plantations and traditional tea factories.
• Cultural Festivals: Tea-related cultural events offer visitors the chance to learn about tea ceremonies, tea-making, and Yi (彝族) ethnic traditions connected to tea.
• Tea Souvenirs: Purchase locally produced Golden Bud or Classic 58 for authentic taste and cultural value.
• Tea Houses: Enjoy a traditional tea ceremony in Dianhong’s old-style tea houses, where heritage values are still practiced.
• Respect Tradition: When visiting workshops, observe tea-making with respect—it is considered a sacred craft passed down through generations.

The Dianhong Black Tea Production Techniques (滇红茶制作技艺) are not merely about making tea—they embody patriotism, cultural continuity, craftsmanship, and innovation. As a heritage recognized at the national level, Dianhong represents the soul of Yunnan’s tea culture and a treasure of China’s intangible heritage.