Chuan Hong vs Dian Hong

Chuan Hong

Chuan Hong is Sichuan's classic black tea, produced inland long before Yunnan's Dianhong existed. The leaf is surprisingly large for a black tea — Sichuan's big-leaf assamica-style bushes — and the cup brews bright orange with a smooth, gently malty body, fruity sweetness, and a faint natural spice note. It is lighter and more fragrant than Dianhong, making it an easy-drinking morning tea.

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.

Chuan Hong

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

2–3 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

Chuan Hong

Medium caffeine — roughly 30–50 mg per brewed serving

A moderate, steady lift without an intense spike.

Dian Hong

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Chuan Hong

China · Sichuan (Yibin / Ya'an)

Sichuan black tea production predates Dianhong by decades; Yibin and Ya'an remain the main producing areas.

Dian Hong

China · Yunnan

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