Yunnan Jingdian 1938 Hóng Chá

Yunnan Jingdian 1938 is a legendary Yunnan red tea (black tea) of the Diān Hóng (滇红, Diān Hóng) category, immortalizing in its name the birth year of the entire Yunnan red tea industry. This tea, created in the fire of World War II as an export product to save the national economy, became one of the benchmarks of Chinese red tea (black tea) and a symbol of the mastery of tea technologists in Yunnan Province.

1. Classification and Origin:

Type: Red tea (black tea) (红茶, hóngchá) — fully oxidized (oxidation degree ~80–90%). In Western classification — black tea.
Category: Diān Hóng Gōngfū Chá (滇红工夫茶, Diān Hóng Gōngfū Chá) — Yunnan red tea (black tea) of the highest category. Belongs to modern artisanal teas based on the classic recipe of 1938–1939.
Origin: China (中国), Yúnnán Province (云南省, Yúnnán Shěng), Líncāng City (临沧市, Líncāng Shì), Fèngqìng County (凤庆县, Fèngqìng Xiàn).
Geographic coordinates: Approximately 24°35′ N, 100°05′ E (Fengqing County).

2. History and Cultural Significance:

History: The birth of Yunnan red tea (black tea) is one of the most dramatic pages in Chinese tea history. In 1937, after the beginning of the full-scale Japanese invasion, the main tea regions of eastern China — Qimen (Anhui), Tan Yang (Fujian), Ning Hong (Jiangxi) — found themselves in the occupation zone. The export of red tea (black tea), which brought the country critically important foreign currency, was practically paralyzed. In the summer of 1938, the China Tea Company (中国茶叶公司, Zhōngguó Cháyè Gōngsī) sent technical specialist Fēng Shàoqiú (冯绍裘, Féng Shàoqiú, 1900–1987) and authorized representative Zhèng Hèchūn (郑鹤春, Zhèng Hèchūn) to Yunnan to search for new tea resources. In November 1938, Feng Shaoqiu, having overcome a dangerous multi-day journey from Kunming through Dali — on horseback and on foot along cliffs above the Lancang River (Mekong) — reached Shùnníng County (顺宁, now Fengqing). Seeing the local tea trees with large, fleshy leaves covered with abundant down, he immediately began experiments. Using his experience working with Qimen red tea (black tea) and adapting the technology for large-leaf Yunnan raw material (Camellia sinensis var. assamica), Feng Shaoqiu created red tea (black tea) from the Yunnan large-leaf variety for the first time in history. Samples were sent to Hong Kong and received enthusiastic reviews — the tea was recognized as “the highest grade among China’s red teas (black teas).” Initially the tea was named “Yun Hong” (云红, “Yunnan Red”), but on April 9, 1940, the Yunnan Tea Company renamed it “Dian Hong” (滇红), using the ancient abbreviated name of the province — “Dian” (滇). In January 1939, Fēng Shàoqiú founded the Shùnníng Experimental Tea Factory (顺宁实验茶厂, Shùnníng Shìyàn Cháchǎng) and established industrial production. The first batch — about 500 dan (担, approximately 16 tons) — was exported through Hong Kong to London and sold at a record price of 800 pence per pound, setting a new price maximum on the international red tea (black tea) market. Subsequently, Dian Hong became the most important export commodity: according to the formula “one ton of red tea (black tea) for ten tons of steel,” the country received critically necessary military materials. In 1952, the factory was renamed Fèngqìng Tea Factory (云南省凤庆茶厂), and in 1996 it was reorganized into Yúnnán Diānhóng Group (云南滇红集团). The name “Jingdian 1938” (or in some versions “Jingdian 58”, 经典58) was introduced by the company in 2006 in memory of historical achievements: in 1957–1958, Dian Hong twice in a row set price records at the London auction, and in 1958 a batch of special tea was sent to the Central Committee of the CPC with a report on successes.
Name:
- “Yunnan” (云南, Yúnnán) — province of origin, literally “south of the clouds.”
- “Jingdian” (经典, Jīngdiǎn) — “classic,” “classical,” indicating the benchmark recipe.
- “1938” — the year that became the starting point in the history of Yunnan red tea (black tea): it was in 1938 that Feng Shaoqiu arrived in Shunning and created the first samples.
- “Hong Cha” (红茶, Hóngchá) — “red tea (black tea).”
Cultural significance: Dian Hong Jingdian 1938 occupies a special place in Chinese tea culture as a tea born in the fire of war and having become a symbol of national resilience. In 1959, Dian Hong of the highest category was approved as China’s official diplomatic tea (外交礼茶, wàijiāo lǐchá), the production of which was assigned exclusively to Fengqing Factory. In 1986, during the visit of Queen Elizabeth II of Great Britain to Kunming, the governor of Yunnan presented her with “Dian Hong Gongfu Cha” as a state gift. In 2022, the technique of making Dian Hong was included in the UNESCO List of Intangible Cultural Heritage of Humanity.

3. Botanical Description and Raw Material:

Variety / Cultivar: Yunnan large-leaf variety — Camellia sinensis var. assamica, known as Dà Yè Zhǒng (大叶种, Dà Yè Zhǒng). For the production of Jingdian 1938, the Fengqing large-leaf group variety (凤庆大叶种, Fèngqìng Dà Yè Zhǒng) is predominantly used — a recognized provincial elite variety. Trees can reach considerable height (up to 10–15 m for old specimens), with large, fleshy leaves of dark green color, abundantly covered with down.
Picking: Picking standard — one bud and two upper leaves (一芽二叶, yī yá èr yè). For premium batches, spring picking is preferable. According to the original recipe “Jingdian 58” of the Dianhong Group, exclusively beginning-to-unfold buds with one leaf (一芽一叶初展, yī yá yī yè chūzhǎn) of the Fengqing large-leaf variety are used. Raw material is often picked from mature trees, including old (古树, gǔshù) and semi-wild specimens of considerable age.
Raw material requirements: Large, fleshy buds and leaves abundantly covered with golden down. High content of tips is a key quality indicator of Dian Hong of this category.

4. Terroir and Cultivation:

Region: Fengqing County is located in the southwestern part of Yunnan Province, in the Lancang River (Mekong) basin. Fengqing is historically the cradle of Dian Hong and the largest tea-producing area in Yunnan with a total tea plantation area of about 20,000 hectares.
Growing altitude: Tea gardens are located at altitudes from 1200 to 2200 m above sea level. High-altitude plantations and massifs of wild tea trees on the slopes of the Ailao Mountains provide raw material of the highest quality.
Soils: Red soils and yellow lateritic soils with acidic reaction (pH 5.0–6.0), rich in organic matter. High content of iron and mineral salts gives the tea leaf richness and complexity.
Climate: Subtropical monsoon, with mild winter (average January temperature about 10°C) and warm humid summer. Average annual temperature 13–15°C. Annual precipitation — about 1200 mm. Characterized by significant daily temperature fluctuations (up to 15°C), which promotes slow leaf growth and intensive accumulation of aromatic substances.
Features: Many Fengqing plantations adhere to organic farming methods. Protective forest belts are used to prevent soil erosion. Local tea trees are among the oldest in the world: in Fengqing, specimens several thousand years old are preserved. Fèngqìng is located on a historic section of the Chamagudao (茶马古道, Chámǎ Gǔdào) — the Tea Horse Road.

5. Production Technology:

The “Jingdian 1938” technology is based on Feng Shaoqiu’s classic recipe, adapted for modern production. The distinctive feature is the formation of a straight, elongated leaf shape (特形茶, tèxíng chá), which became an innovation compared to the traditional “short and even” appearance of gongfu tea:

Picking (采摘, cǎizhāi): Hand-picking of tender buds and young leaves, predominantly in the morning.
Withering (萎凋, wěidiāo): Picked leaves are spread in a thin layer on bamboo trays or in special withering troughs. Duration — 12–18 hours under natural conditions or 4–6 hours with forced air circulation. Moisture content is reduced to 60–65%. Leaves lose elasticity and acquire a characteristic floral aroma.
Rolling (揉捻, róuniǎn): Withered leaves are rolled on rollers. For “Jingdian 58,” a special technique is applied that forms straight, elegant strands (条索紧直, tiáosuǒ jǐnzhí) with clearly visible golden tips (金毫显露, jīn háo xiǎnlù).
Oxidation (发酵, fājiào): Key stage. Rolled leaves are placed in conditions of controlled humidity and temperature. The degree of oxidation reaches 80% and higher. Catechins are transformed into theaflavins and thearubigins, forming the characteristic ruby-red color of the liquor and sweet malty aroma.
Shaping and aroma enhancement (塑形提香, sùxíng tíxiāng): Additional stage characteristic of the “Jingdian 58” recipe — formation and fixation of straight leaf shape with simultaneous aroma enhancement under moderate heating.
Drying (烘干, hōnggān): Oxidized leaves are dried with hot air to 4–6% moisture. Drying fixes the achieved flavor-aroma profile and ensures long-term storage.
Sorting (分级, fēnjí): Finished tea is sorted by size, leaf integrity, and tip content.

6. Organoleptic Characteristics:

Dry leaf appearance: Large, straight, elegant strands (not short-rolled like traditional gongfu tea). Color — dark brown, almost black, with abundant content of golden and orange buds (tips). Leaf is whole, uniform, with pronounced “golden down.”
Dry leaf aroma: Intense, sweet, with dominating notes of malt, honey, cocoa, dried fruits (prunes, dried apricots) and light floral or spicy undertones.
Liquor aroma: Rich, warm, sweetish. Repeats and deepens the notes of dry leaf — malt, honey, baking — with addition of caramel and ripe fruit undertones.
Taste: Soft, full, enveloping, sweetish, practically without sharp astringency. Malty, honey, fruity (red berries, peach) and chocolate tones dominate. Aftertaste is long, sweet, with light minerality and floral notes (rose). The tea is ideally suited for pure drinking (清饮, qīngyǐn) thanks to its natural sweetness.
Liquor color: Bright, clear, rich ruby-red or cognac color. Characterized by a “golden rim” (金圈, jīnquān) around the edge of the cup — a sign of high theaflavin content and excellent quality.
Spent leaves (wet leaves): Soft, elastic leaves of reddish-brown color, well preserving whole form. The leaf opens completely, showing the bud and one–two leaves.

7. Chemical Composition:

Polyphenols: Total polyphenol content in the Yunnan large-leaf variety reaches 30–34% of dry mass — one of the highest among world tea varieties. During oxidation, catechins (EGCG, ECG) are transformed into theaflavins (TF, ~1–2%) and thearubigins (TR, ~8–15%), forming the color, body and antioxidant activity of the liquor.
Amino acids: Total content — about 1.5–2%, including L-theanine, responsible for forming the umami component and sweetish taste.
Alkaloids: Caffeine — about 3.5–4.1% of dry mass, providing a pronounced but mild tonic effect. Theobromine and theophylline — in trace amounts.
Polysaccharides: Water-soluble polysaccharides (about 4–6%) give the liquor density, oiliness and additional natural sweetness.
Essential oils: Rich complex of volatile aromatic compounds — linalool, geraniol, citronellol, β-damascenone — forms the characteristic honey-malty aroma with floral and fruity nuances. The composition of essential oils is unique thanks to the high-altitude terroir.
Vitamins and minerals: B vitamins, vitamins C and P (in limited quantities); potassium, manganese, zinc, selenium.

8. Health Properties:

Tonic effect: Caffeine in combination with L-theanine provides mild, sustained increase in alertness and concentration without the characteristic coffee “spike” and subsequent crash.
Antioxidant activity: Theaflavins and thearubigins are powerful antioxidants that help protect cells from oxidative stress and slow aging processes.
Cardiovascular system support: Regular moderate consumption is associated with improved vascular function, reduction of “bad” cholesterol (LDL) levels and potential blood pressure reduction.
Digestive improvement: Red tea (black tea) stimulates secretion of digestive enzymes. Polysaccharides have a prebiotic effect, supporting healthy intestinal microflora.
Warming effect: In traditional Chinese medicine, red tea (black tea) belongs to “warm” beverages, ideal for cold seasons and for people with “cold” constitution.
Stress reduction: L-theanine promotes production of alpha brain waves, having a relaxing effect without drowsiness.
Immune strengthening: Antioxidants and polysaccharides have a general strengthening effect on the immune system.

9. Brewing:

Water temperature: 90–95°C. Lower temperature will not fully reveal the aroma, while boiling water may increase astringency.
Tea amount: 5–7 g per 150–200 ml for flash steeping method; 2–3 g per 200 ml for steeping.
Teaware: Yíxīng clay teapot (紫砂, zǐshā) — smooths the taste and retains heat longer; porcelain gaiwan (蓋碗, gàiwǎn) — emphasizes purity and brightness of aroma; glass teaware — allows admiring leaf opening and liquor color. For daily brewing, a regular cup with infuser is suitable.
Process (flash steeping method, Gongfu Cha, 功夫茶):
1. Warm the teaware with boiling water, pour out the water.
2. Add dry tea to gaiwan or teapot.
3. Rinse: pour hot water and immediately pour out — this awakens the leaf and washes away dust.
4. First steeping: pour 90–95°C water, steep for about 30–45 seconds.
5. Subsequent steepings: increase time by 10–15 seconds with each steeping.
6. The tea withstands 5–7 full steepings, each revealing new facets of taste.
Process (steeping method):
1. Warm teapot or cup.
2. Add 2–3 g tea per 200 ml.
3. Pour 90–95°C water.
4. Steep for 3–5 minutes.
5. The tea is mild and self-sufficient — perfectly suited for pure drinking without additives.

10. Storage:

Store in airtight, opaque container in a dry, cool place, away from direct sunlight and sources of strong odors. Optimal storage temperature — up to 25°C, humidity — no higher than 60%. With proper storage, taste and aroma are preserved for 1.5–2 years. Red tea (black tea) is not intended for multi-year aging like pu-erh: over time the brightness of aroma fades, although the body may become somewhat softer. Nevertheless, some connoisseurs note interesting transformation of aged Dian Hong (3–5 years): appearance of deeper woody and honey tones.

11. Market and Price Range:

Price: “Yunnan Jingdian 1938” (or “Jingdian 58” in the Dianhong Group version) belongs to the premium segment of Yunnan red teas (black teas). Cost depends on raw material quality (tree age, tip content, hand or machine picking), harvest and producer. Historical reference: the first batch of Dian Hong in 1939 was sold in London at a price of 800 pence per pound — record for that time. Today the retail price for high-quality Dian Hong Jingdian ranges from 200 to 800 yuan (≈25–110 USD) per 100 g, depending on category.
How to avoid counterfeits:
- Buy tea from verified specialized sellers with transparent supply chains.
- Pay attention to appearance: characteristic straight, elegant strands with abundant golden tips. Broken, dusty or excessively small leaf is a sign of low quality.
- Evaluate aroma: it should be clean, sweet, malty-honey, without musty or burnt notes.
- Look for information about producer, region (Fengqing) and picking date.
- Suspiciously low price for tea with historic name should be concerning — possible mixing of cheap raw material from other regions.

12. Authenticity Identification:

Fēng Shàoqiú (冯绍裘, 1900–1987) — one of the greatest tea masters of the 20th century. During his career, he made decisive contributions to creating or perfecting several famous Chinese red teas (black teas): Ning Hóng (宁红) in Jiangxi, Qí Hóng (祁红) in Anhui, Diān Hóng (滇红) in Yúnnán and Yī Hóng (宜红) in Hubei. His children bore “tea” nicknames related to their father’s work locations.
In 1957–1958, Dian Hong from Fengqing twice in a row set record prices at the London Tea Auction. In 1958, a batch of special tea was sent to Beijing with a report on successes — an event that gave the name “Jingdian 58.”
In 2022, the technique of making Dian Hong was included in the UNESCO List of Intangible Cultural Heritage of Humanity — this became the first World Intangible Heritage object for the entire city of Lincang.
Golden tips in dry Dian Hong are not colored leaves, but tender tea buds covered with dense down. During oxidation, chlorophyll transforms into pheophytin, and the down acquires a golden-orange color. Abundance of tips is the calling card of quality Dian Hong.
Wartime formula: “one ton of Dian Hong — ten tons of steel.” Tea literally saved the country, ensuring purchase of strategic materials for the front. For this, Dian Hong earned honorary nicknames “salvation tea” (救国茶, jiùguó chá) and “patriotic tea” (爱国茶, àiguó chá).

13. Comparison with Other Red Teas (Black Teas):

Diān Hóng Jīn Háo (滇红金毫, Diān Hóng Jīn Háo, “Golden Down”): More “tippy” Dian Hong, consisting predominantly of golden buds. Taste is softer, sweetness more pronounced, body slightly lighter. “Jingdian 1938” is more balanced, with greater depth and complexity due to the presence of unfolded leaves.
Diān Hóng Sōng Zhèn (滇红松针, Diān Hóng Sōngzhēn, “Pine Needles”): Leaves rolled into thin, long needles. Taste is more mineral and “clean.” “Jingdian 1938” has similar straight shape but differs in greater body fullness and more saturated malty profile.
Qí Hóng Máo Fēng (祁红毛峰, Qí Hóng Máo Fēng): Qimen red tea (black tea) from small-leaf variety Camellia sinensis var. sinensis. Fundamentally different style: delicate, elegant aroma with orchid and smoke notes, light body, delicate sweetness. “Jingdian 1938” — by contrast — is rich, dense, sweet-malty.
Zhèng Shān Xiǎo Zhǒng (正山小种, Zhèngshān Xiǎozhǒng, Lapsang Souchong): Fujian red tea (black tea) with characteristic smoky aroma (smoking on pine wood). Completely different profile: “Jingdian 1938” lacks smokiness and is distinguished by pure fruity-malty sweetness.
Jiǔ Céng Shān Hóng Chá (九层山红茶, Jiǔcéng Shān Hóngchá): Taiwanese red tea (black tea). Lighter and more floral, with pronounced high-altitude freshness. “Jingdian 1938” is significantly denser and thicker, with greater body and depth.

14. Possible Contraindications:

Due to relatively high caffeine content (3.5–4.1%), strong tea is not recommended at night and for those with increased caffeine sensitivity.
Pregnant and nursing women should limit consumption or consult a doctor.
During exacerbation of gastrointestinal diseases (gastritis, peptic ulcer), strong tea may irritate gastric mucosa — preferably drink weak infusion after meals.
Tea may affect absorption of some medications and microelements (particularly iron) — it is recommended to separate tea consumption and medication intake by at least 30 minutes.
Individual intolerance is possible.

In conclusion:

Yunnan Jingdian 1938 Hong Cha is not just an excellent red tea (black tea), but a living chronicle of one of the most dramatic episodes in Chinese tea history. Born in the darkness of war by the genius of Feng Shaoqiu, this tea became proof that the Yunnan large-leaf variety is capable of producing world-class red tea (black tea) — a discovery that overturned the tea industry’s perceptions. Its rich, enveloping taste with notes of malt, honey and chocolate, clear ruby liquor with golden rim, and soft, warming aftertaste continue to captivate connoisseurs worldwide. This tea is perfectly suited both for daily ritual, giving warmth and tranquility, and for special moments when one wants to touch the great tradition of Chinese tea mastery.