Yunnan Red Mao Feng 云南红毛峰云南红毛峰

Classification and Origin

Yunnan red tea, Dianhong (滇红, Diānhóng).

whole-leaf Gongfu red tea (工夫红茶, gōngfu hóngchá).

Mao Feng (毛峰, máofēng) — a fine, tip-rich harvest with a curved leaf.

large-leaf Yunnan variety (云南大叶种, Yúnnán dàyèzhǒng); in Fengqing, the local population "Fengqing large-leaf" (凤庆大叶种, Fèngqìng dàyèzhǒng).

Origin: Fengqing County (凤庆, Fèngqìng), Lincang Prefecture (临沧, Líncāng), Yunnan Province (云南, Yúnnán), PRC.

Type: red (fully oxidised) tea — 红茶 (hóngchá).

Facts

the element 滇 (Diān) in the word "Dianhong" harks back to the ancient Dian Kingdom and serves as a poetic designation for Yunnan.

the birthplace of the first Dianhong was called Shunning (顺宁, Shùnníng) and received the name Fengqing only in 1954.

Fengqing is home to an old cultivated tea tree, Xiangzhuqing (香竹箐, Xiāngzhúqìng), sometimes called "Jinxiu — Ancestor of Tea" (锦绣茶祖, Jǐnxiù cházǔ); its age is estimated to be very high, although estimates diverge considerably.

the same large-leaf bush also goes into pu-erh, but here it is processed using red tea technology with full oxidation.

the term "Mao Feng" came from the world of green teas and in red tea marks a tender, down-rich harvest.

History and Culture

1939, the first experimental batch.

Feng Shaoqiu (冯绍裘, Féng Shàoqiú), called the "father of Dianhong" (滇红之父, Diānhóng zhī fù).

Fengqing County, which has earned the name "homeland of Dianhong" (滇红之乡, Diānhóng zhī xiāng).

Botany and Raw Material

云南大叶种 (Yúnnán dàyèzhǒng); in Fengqing, Fengqing large-leaf (凤庆大叶种, Fèngqìng dàyèzhǒng).

dense silvery down (毫, háo) on the buds, which turns golden (金毫, jīnháo) after oxidation.

Cultivar: Camellia sinensis var. assamica — the Assam (large-leaf) variety.

Pluck Standard: bud with one to two leaves (一芽一叶 / 一芽二叶, yīyá yīyè / yīyá èryè).

Terroir

Climate: subtropical monsoon, warm, with a pronounced wet season.

Soil: red soils and lateritic soils, rich in iron.

Fengqing County, Lincang Prefecture, western Yunnan.

approximately 1000 to 2000 m and higher above sea level.

around 24.6° N and 99.9° E.

the Lancang River basin (澜沧江, Láncāng jiāng), which downstream becomes the Mekong.

Production

wilting of the leaf to lose some moisture and gain elasticity.

cell disruption and shaping of the twisted leaf, initiating oxidation.

holding under controlled temperature and humidity until a copper-red tone and characteristic aroma appear.

halting enzyme activity and fixing the shape and fragrance.

Organoleptic Profile

dark, brown-black, with abundant golden buds; curved, slightly spiral shape.

clear, bright red-orange, often with a golden ring at the cup edge.

honeyed, malty, with notes of dried fruit, sometimes cocoa or floral hints.

sweetish, smooth, with malty fullness and a light baked sweet potato tone; astringency is moderate with careful brewing.

even, copper-red, elastic.

Chemical Composition

Amino Acids: approximately 2–4%, including theanine (茶氨酸, chá'ānsuān).

theaflavins (茶黄素, cháhuángsù) — responsible for brightness and the "golden ring"; thearubigins (茶红素, cháhóngsù) — for colour and body; theabrownins (茶褐素, cháhèsù).

approximately 3–5%.

soluble sugars and aromatic compounds that shape sweetness and bouquet.

Polyphenols: in fresh large-leaf variety raw material these are notably high, roughly 30–36%; a significant portion is transformed during full oxidation.

Health Notes

in traditional Chinese dietetics, red tea is classified as a "warm" beverage.

theaflavins and thearubigins possess pronounced antioxidant activity.

the warm infusion is often consumed after a heavy meal.

moderate stimulation due to caffeine.

Brewing

soft, low mineralisation.

90–95 °C for standard serving; for delicate, tip-rich Mao Feng, 85–90 °C is more sensible to avoid drawing out astringency.

about 4–5 g per 100 ml.

3–4 g per 250–300 ml.

brief, optional, literally a few seconds.

Teaware: gaiwan, porcelain or thin-walled clay teapot; glass is acceptable.

Storage

Container: airtight, opaque (tin, foil-lined pouch with a clip).

cool, dark, dry, free from extraneous odours.

approximately 12–24 months.

Price and Authenticity

from budget to mid-range.

everyday Fengqing Dianhong is inexpensive; price rises with the proportion of whole buds and golden tips, harvest purity, and plantation altitude.