Black Tea Brewing Guide: Dianhong, Jin Jun Mei, Keemun, Lapsang Souchong & Yinghong No.9 – All Explained

Black tea, the most widely consumed tea category in the world, is loved for its fully-oxidised, gentle character and its rich, sweet, and mellow flavour. From Yunnan's Dianhong in China, to Fujian's Jin Jun Mei and Lapsang Souchong, to Anhui's Keemun, and Guangdong's Yinghong No.9 – each black tea carries the distinct imprint of its terroir and craftsmanship.

Although all black teas are fully oxidised, differences in leaf tenderness, regional characteristics, and processing techniques mean that each variety benefits from slightly different brewing approaches. The following guide covers five classic black teas – offering both universal principles and variety-specific tips to help you brew every cup to perfection.

I. Universal Black Tea Brewing Principles (Applicable to All Varieties)

Regardless of which black tea you are brewing, these general principles form the foundation for a great cup:

• Water Temperature: 90–100°C (near-boiling). Black tea is fully oxidised and rich in soluble compounds. Higher temperatures are needed to fully release its aroma and flavour. For more delicate teas like Jin Jun Mei, use 90–95°C; for other varieties, boiling water is recommended.
• Teaware: A white porcelain gaiwan (120ml) is preferred. White porcelain does not absorb flavours or aromas, allowing the tea's true character to shine through. It also makes it easy to observe the liquor colour and control steeping time. A Yixing zisha teapot can also be used for fuller-bodied black teas, but should be dedicated to one tea type.
• Tea Amount: Approximately 5g (for a 120ml gaiwan). The tea-to-water ratio is about 1:25. Adjust according to personal taste.
• Water Quality: Spring water or filtered water is recommended. Good water quality helps bring out the sweetness and refinement of black tea.
• Steeping Time: Quick steeping for the first 1–3 infusions, then gradually extend. Black tea should not be over-steeped, as prolonged steeping can cause astringency.
• Drain Completely: After each infusion, make sure every last drop of tea is poured out. Residual liquid will continue to extract from the leaves, causing bitterness in subsequent infusions.
• Warm the Teaware: Before brewing, rinse all teaware with boiling water. This simple step raises the temperature of the vessel and helps release the tea's fragrance.

II. Quick Reference Table – Five Classic Black Teas

Note: The times above are suggestions. Adjust according to your taste – longer for a stronger brew, shorter for a lighter cup.

III. Variety-Specific Brewing Details

🍂 Jin Jun Mei

Jin Jun Mei is often considered the "noble" of black teas. Made entirely from tender buds, it is slender, compact, and covered in golden down. Its flavour is delicate, sweet, and layered with honey, floral, and fruity notes.

Brewing Tips:

• Water Temperature: 85–90°C. The buds are extremely tender. Water that is too hot will destroy its fresh character and may cause sourness or bitterness. Let boiling water cool for 1–2 minutes before brewing.
• Teaware: White porcelain gaiwan – ideal for controlling steeping time and preserving aroma.
• Tea Amount: 4–5g.
• Steeping Time: First steep: 10–15 seconds; increase by 5–10 seconds for each subsequent infusion. Good quality Jin Jun Mei can be steeped 6–8 times.
• Pouring Technique: Pour water gently along the side of the gaiwan. Avoid pouring directly onto the leaves to protect the tender buds.

🍃 Lapsang Souchong (Zhengshan Xiaozhong)

Lapsang Souchong is the "ancestor" of black teas, originating from Tongmu Pass in the Wuyi Mountains. It is famous for its distinctive pine-smoked aroma and longan-like flavour. Traditional processing involves drying the leaves over pine wood fires.

Brewing Tips:

• Water Temperature: Boiling (95–100°C). The tightly rolled leaves require high heat to fully release their smoky aroma and full-bodied flavour.
• Teaware: White porcelain gaiwan or zisha teapot. A zisha teapot helps concentrate the aroma and gives the tea a rounder, fuller mouthfeel.
• Tea Amount: 5g.
• Steeping Time: First steep: 5–10 seconds, quick pour; increase by 5 seconds per infusion. Lapsang Souchong is highly durable and can be steeped 7–10 times.
• Pouring Technique: Pour boiling water from a height to agitate the leaves and release the smoky notes.

🌸 Keemun Black Tea (Qimen Hongcha)

Keemun originates from Qimen County in Anhui Province. It is renowned for its unique "Keemun fragrance" – a complex aroma reminiscent of roses and honey – and is considered one of the world's three most famous aromatic black teas.

Brewing Tips:

• Water Temperature: Boiling (95–100°C).
• Teaware: White porcelain gaiwan. Porcelain faithfully presents the Keemun fragrance without absorbing or altering it.
• Tea Amount: 5g.
• Steeping Time: First steep: 5–10 seconds; increase by 5–10 seconds per subsequent infusion. Keemun should be steeped quickly to avoid astringency.
• Pouring Technique: Pour water along the side of the gaiwan, avoiding direct impact on the leaves.

🌾 Dianhong (Yunnan Black Tea)

Dianhong is produced in Yunnan Province using large-leaf tea varieties. The leaves are plump, robust, and covered in golden down. Its flavour is bold, brisk, and refreshing, with a pronounced maltose sweetness and a full, smooth mouthfeel.

Brewing Tips:

• Water Temperature: Boiling (95–100°C).
• Teaware: White porcelain gaiwan or zisha teapot. A zisha teapot can enhance the tea's richness and smoothness.
• Tea Amount: 4–5g (Dianhong is flavourful; a slightly smaller amount is recommended).
• Steeping Time: First steep: 10–15 seconds; increase by 5–10 seconds per infusion. Dianhong is quite durable and can be steeped 8–10 times.
• Pouring Technique: Pour boiling water from a height to fully agitate the leaves and release their abundant flavour.

🌿 Yinghong No.9 (Yingde Black Tea No.9)

Yinghong No.9 is a representative black tea from Yingde, Guangdong Province. It is prized for its pronounced floral and fruity aroma, sweet and mellow flavour, and exceptional durability – making it increasingly popular among tea drinkers.

Brewing Tips:

• Water Temperature: Boiling (95–100°C).
• Teaware: White porcelain gaiwan or zisha teapot.
• Tea Amount: 5g.
• Steeping Time: First steep: 10–15 seconds; increase by 5–10 seconds per infusion. Yinghong No.9 is highly durable and can be steeped 10 times or more.
• Pouring Technique: Pour water steadily at a fixed point along the side of the gaiwan to allow the leaves to unfurl slowly.

IV. Three Essential Tips for Brewing Black Tea

1. Avoid Over-Steeping: Black tea should not be steeped for too long. Over-steeping will release excessive bitterness and astringency. For the first 3 infusions, pour out quickly; gradually extend steeping time for later infusions.
2. Drain the Tea Completely: After each infusion, ensure that every last drop of tea is poured out from the gaiwan. Residual liquid will continue to extract from the leaves, causing bitterness in subsequent steeps.
3. Adjust Water Temperature and Steeping Time by Variety: Delicate teas like Jin Jun Mei require lower temperatures, while Lapsang Souchong, Dianhong, Keemun, and Yinghong No.9 can take boiling water. Steeping time should also be adjusted according to the tenderness of the leaves.

V. Summary Table – Optimal Brewing Conditions at a Glance

VI. Final Thoughts

The beauty of black tea lies in its warm, inclusive character and its remarkably diverse world of flavours. From the delicate honeyed fruitiness of Jin Jun Mei, to the bold maltose richness of Dianhong, the rose-like fragrance of Keemun, the smoky depth of Lapsang Souchong, and the sweet floral fruitiness of Yinghong No.9 – each black tea has its own unique personality and story to tell.

By mastering water temperature, tea amount, and steeping rhythm – and adjusting to each tea's character – you can unlock the true depth and sweetness of every black tea you brew.

May this guide accompany you in finding your perfect warm moment in every cup of black tea. 🍵