Assam vs Dian Hong

Assam

Assam is a full-bodied black tea from northeast India, grown in a hot river-valley climate. The cup is malty and robust with notes of honey, toasted grain, and dried fruit, plus enough strength to stand up to milk and sugar. Second-flush Assam adds a characteristic caramelized sweetness. It is the backbone of many breakfast blends, including English Breakfast.

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.

Assam

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Dian Hong

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Assam

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Dian Hong

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Assam

India · Assam

The Assam valley's low elevation and monsoon climate produce some of the world's strongest teas.

Dian Hong

China · Yunnan

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