Scientific Research Achievements of Dianhong Group Black Tea Company in 1950s

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.

1978-1990: Development of Early Spring Green Tea

Overview:
This was a comprehensive and long-term rolling scientific research project initiated by the Fengqing Tea Factory’s Tea Science Institute (the predecessor of Dianhong Group) in 1978. The project covered various aspects, including the selection of superior tea varieties, tea garden construction, harvesting schedules, and production techniques. The tea used in this project was a special variety selected by the Tea Research Institute. It was meticulously crafted from the first flush of a bud and a leaf before the Qingming Festival, making it a top-grade green tea. In 1990, it was awarded the title of “National Superior Product” by the Ministry of Commerce and has since been recognized multiple times as a national famous tea.

Characteristics:

  • Appearance: Slim and tightly rolled
  • Liquor: Clear with a green hue
  • Aroma: Lasting fragrance
  • Taste: Rich, mellow, and fresh, with a sweet aftertaste

Representative Product: Early Spring Green Tea

1983: Creation of Taihua Tea

Overview:
Taihua Tea, which was praised by the famous traveler Xu Xiake in his Xu Xiake’s Travels, was recreated in 1983 by the Dianhong Tea Factory. Historically, no other tea in Yunnan has matched the fame of Taihua Tea, which was once considered the most prestigious tea in Yunnan. However, the production process had been lost for over 300 years. As part of Dianhong Tea Group’s research project, a systematic study was conducted on tea tree varieties, ecological environments, and production techniques. After years of repeated experimentation, the tea was successfully recreated. The raw material for Taihua Tea was carefully selected from high-aroma tea varieties cultivated at an altitude of over 1,700 meters in a pollution-free environment at the Dianhong Group’s Tea Science Research Institute in Fengqing County. The tea is made using the traditional steamed green tea process from the first flush of a bud and a leaf before the Qingming Festival. Taihua Tea is of superior quality and has been recognized as a famous tea in Yunnan Province.

Characteristics:

  • Appearance: Resembles pine needles, tightly twisted and straight, with a green and lustrous color
  • Quality: Rich and mellow taste, light green and bright liquor, strong fragrance, with a sweet aftertaste

Representative Product: Taihua Tea

1986: Trial Production of Chun Mee Tea, Gyokuro Green Tea, and New Process Green Tea

Overview:
The successful trial production of Chun Mee Tea, Gyokuro Green Tea, and New Process Green Tea in 1986 provided new insights into the suitability of Yunnan large-leaf tea varieties for various tea types.