Sun-Dried Dianhong: Yunnan Black Tea Dried by Sunlight

ByDerry Liu

Sun-dried black tea is black tea whose final drying is done by sunlight rather than by hot-air machines or baking. In Yunnan it is often called shài hóng (晒红, “sun-dried red tea”). Compared with baked Dianhong, it usually tastes softer and less roasty, with a gentle fruity sweetness.

sun-dried black tea: Mountain Snowmelt Dianhong dry leaves
Mountain Snowmelt, a sun-dried Dianhong from Yunnan.

Dianhong (滇红, diān hóng) simply means black tea from Yunnan. Most Dianhong is dried with heat. The sun-dried kind is a smaller, more traditional-feeling style that many tea lovers seek out.

How is sun-dried Dianhong made?

The steps are the same as other black teas until the very end:

  1. Withering: fresh leaves are spread out to lose moisture and soften.
  2. Rolling: leaves are twisted to break cell walls so juices meet the air.
  3. Oxidation: leaves turn from green to copper. (Often called “fermentation” in Chinese tea language, though it is oxidation, not microbial fermentation.)
  4. Drying: here is the difference. Instead of high-temperature drying and baking, the leaves are spread on trays in the sun.

Because there is no strong baking step, the tea keeps a more natural, less toasted character.

How does sun-dried black tea taste?

Expect a mellow, sweet cup with notes people describe as dried fruit, honey or sun-warmed hay, and less of the caramel-roast edge some baked black teas have. Sun-dried teas are also known for lasting through many infusions.

Amber sun-dried Dianhong poured into a white cup
Sun-dried Dianhong brews a bright amber cup with a soft, fruity sweetness.

Our Mountain Snowmelt is made this way. It comes from ancient tea trees on Daxueshan (大雪山, “Big Snow Mountain”) in Yunnan. To us it has a mild fragrance and a long, sweet aftertaste. Its producers also say sun-dried black tea stores well and can grow smoother with time; we’d suggest tasting it fresh first and judging for yourself. You can read more about the area in our post on the No. 1 tea tree of Daxueshan.

How do you brew sun-dried Dianhong?

Brew our Mountain Snowmelt with water at 90°C (195°F). For the Chinese gongfu method, use 4 g of leaf per 100 ml of water: the first infusion is 5 seconds, add 5 seconds for each infusion after that, and enjoy up to 10 infusions. For the western cup method, use 0.6 g per 100 ml: the first infusion is 180 seconds, each infusion after that is 60 seconds longer, for 3 infusions in total. These are the same steps as the Brewing Method tab on the product page.

Hot water poured over Dianhong leaves in a white gaiwan
Brewing gongfu style in a gaiwan.

If the cup turns harsh, lower the temperature slightly or shorten the steep. A gaiwan makes short infusions easy.

How is sun-dried Dianhong different from regular Dianhong?

  • Drying: sunlight vs. hot air or baking
  • Flavor: softer and fruitier vs. maltier and more roasted
  • Best for: slow gongfu sessions vs. everyday mugs, with or without milk
Sunglow Dianhong black tea dry leaves with golden tips in a bamboo box
Sunglow, a regular baked Dianhong, for comparison.

For a full introduction, see What Is Dian Hong? A Beginner’s Guide to Yunnan Black Tea.

FAQ

Is sun-dried black tea the same as white tea?

No. White tea is not rolled or deliberately oxidized. Sun-dried black tea is fully processed black tea; only the drying method differs.

Can I add milk?

You can, but try it plain first. Its gentle sweetness is easy to cover up.

How should I store it?

Keep it in airtight, opaque packaging in a cool, dry place. Mountain Snowmelt has a shelf life of 36 months.

Try sun-dried Dianhong from Teawish