Fengqing And Dianhong: The Living History of Yunnan Black Tea

The story of Dianhong Tea began amid the flames of the War of Resistance, flourished through the inheritance of craftsmanship, and thrives today through technological innovation. Fengqing Tea Factory and the Dianhong Tea Research Institute, as the two most pivotal institutions in this journey, embody the tea’s “past life” and “present evolution,” together forming the complete lineage of Dianhong’s remarkable development. This article will present a structured exploration of this glorious history.

1. Fengqing Tea Factory: The Creation and Industrial Glory of Dianhong (1938–1996)

The birth and growth of Fengqing Tea Factory mark the foundational stage of Dianhong’s craftsmanship and industrial production, laying the cornerstone of modern Chinese black tea.

1.1 Historical Background and Creation (1938–1954)

Background: In 1938, during the War of Resistance Against Japanese Aggression, southeastern China’s traditional tea-producing regions fell to occupation, cutting off tea exports. To earn foreign exchange and support the war effort, China Tea Corporation dispatched Mr. Feng Shaoqiu to Yunnan in search of new tea-growing areas.

Feng Shaoqiu (1900–1987), courtesy name Yiqun, was born in Hengyang, Hunan Province. Known as the Father of Mechanized Tea Production and Founder of Dianhong Tea, he was a renowned expert in black tea. From 1939 to 1942, he served as the first director of the Shunning Experimental Tea Factory. Throughout his life, Feng devoted himself to tea research and production, rewriting the history of Yunnan tea once described by Davis. In Fengqing, Yunnan, he created a world-class black tea, opening a new era for Chinese black tea and training generations of tea specialists.

Innovation: In Fengqing (formerly Shunning), Feng discovered superior large-leaf tea trees and successfully produced black tea of exceptional quality — “golden tips, bright red liquor, high aroma, and strong taste.”

Establishment: In 1939, the Shunning Experimental Tea Factory—the predecessor of Fengqing Tea Factory—was officially established, marking the birth of Dianhong Tea. That same year, 500 dan of its black tea were transported via the Burma Road to Hong Kong, where it sold for a record 800 pence per pound, instantly gaining fame. The tea became celebrated as both “Anti-War Tea” and “Patriotic Tea.”

(Old building of the Shunning Experimental Tea Factory)

By 1954, the factory was renamed Yunnan Fengqing Tea Factory, becoming the national standard-setting unit for both raw and processed Dianhong teas, including Dianhong Gongfu Black Tea and Broken Black Tea—a milestone that standardized and elevated Yunnan’s black tea industry.

1.2 Development Milestones and Historical Contributions

Over the following decades, Fengqing Tea Factory gradually evolved into the pillar of the Dianhong tea industry, shaping the identity and global reputation of Yunnan black tea.

Standardization of Craftsmanship

Fengqing Tea Factory established the classic Dianhong Gongfu black tea processing system — withering, rolling, fermentation, and drying — forming a complete and replicable production model. It became the national reference unit for both raw and refined tea standards, laying the technical foundation for quality control and industrial expansion across Yunnan.

(Rolling machine used in Dianhong tea processing)

Export and Economic Contribution

As a major national base for black tea exports, Fengqing Tea Factory achieved large-scale, mechanized production. It not only safeguarded the heritage of Dianhong craftsmanship but also stood as a benchmark of Chinese black tea artistry. Its export-driven success significantly contributed to foreign exchange earnings vital to national development, establishing Dianhong’s reputation for excellence during China’s early industrialization period.

Pioneering Achievements in Foreign Exchange and Prestige

• 1957: Dianhong Gongfu Grade I sold for 168 pence per pound on the London market — a record high at the time.

• 1958: Fengqing introduced the Dianhong Special Grade Gongfu Tea, which fetched 240 pence per pound, the highest price worldwide, and was designated as China’s national diplomatic gift tea.
  

  

• The prestigious Dianhong “Golden Bud Tea” later set another international record, reaching 500 pence per pound, elevating Yunnan’s black tea to global acclaim.
  

  

• At its peak, Dianhong accounted for 85% of Yunnan’s total tea exports, generating substantial foreign currency to support China’s socialist construction.

National Honor and Global Recognition

In 1986, Fengqing Dianhong was presented as a state gift by the Governor of Yunnan Province to Queen Elizabeth II of the United Kingdom, a symbolic moment that cemented Dianhong’s status as one of the world’s finest black teas.

Formation of the Yunnan Dianhong Group Co., Ltd. (1996)

To further modernize and integrate the industry, Yunnan Dianhong Group Co., Ltd. was founded in 1996, through the merger of Fengqing Tea Factory, Dasi Tea Factory, Zhenxing Tea Factory, Fengqing Tea Mountain, and the Yunnan Provincial Asset Management Company. This marked a new era of corporate development, combining traditional craftsmanship with modern enterprise management — ensuring the continuous prosperity and global influence of Dianhong Tea.

1. Dianhong Tea Research Institute: Technology-Driven Industrial Upgrading (1970–Present)

As times changed, the driving force behind Dianhong Tea’s development shifted from large-scale production to scientific and technological innovation. It was in this context that the Dianhong Tea Research Institute was established, becoming the engine of modernization and sustainability for the Dianhong industry.

2.1 Establishment and Development

Founding (1970): The Dianhong Tea Research Institute was founded in 1970, initially as an affiliate of Fengqing Tea Factory. The early years were marked by extremely limited resources, yet the institute persisted with a strong sense of mission — to elevate Dianhong from traditional craft to scientific excellence.

Pioneering Work in Dian Green Tea: Under the leadership of Su Xiangyu, the institute’s first-generation tea master, researchers selected and cultivated the Qingshui and Fengqing tea series from the Fengqing large-leaf variety. Based on these, they developed the “Early Spring Green” and “Taihua Tea”, pioneering the Dian Green Tea category — an important diversification beyond black tea.

Institutional Evolution: After the restructuring and acquisition of Fengqing Tea Factory in 1996, the institute was officially incorporated into the Yunnan Dianhong Group Co., Ltd., integrating research, production, and market operations under one unified brand.

The New Era of Dianhong Innovation: Under the second-generation leader Zhang Chengren, the institute expanded its focus toward tea plant germplasm collection and preservation — growing from 66 to over 100 accessions — while leading the development of new signature varieties such as “Classic 58” and “China Red.”

• 2006 – “Classic 58” As part of Dianhong Group’s premium black tea development project, the institute successfully developed Classic 58, the first signature Dianhong variety in history. This innovation filled a long-standing gap in the product line and transformed local consumption habits — even Fengqing residents began to drink their own black tea again.
  

  

• 2010 – “China Red” The institute launched China Red, a new-generation Dianhong made from single buds of Fengqing large-leaf cultivars, developed into a delicate “Xianhong” type. It broke traditional gold-bud processing methods, offering a refined tea with tight slender leaves, full golden buds, mellow flavor, and distinct floral-fruity notes.
  

  

• 2018–2019 – “Fengya” Series Continuing its innovative momentum, the institute developed and trial-produced the “Fengya” series between 2018 and 2019. Upon its market debut, it was quickly embraced by consumers for its delicate aroma, elegant appearance, and modern aesthetic, signaling the new face of contemporary Dianhong.
  

  

2.2 Core Achievements and Contributions

The contributions of the Dianhong Tea Research Institute can be summarized in two major areas: (1) Tea Germplasm Conservation and (2) Product Innovation.

1. Building a World-Class Tea Germplasm Resource Base

Through decades of continuous research, the institute has become one of the most comprehensive tea genetic resource centers in China, supporting variety breeding, product innovation, and sustainable industry growth.

1. Development of Signature Products

In summary, the Dianhong Tea Research Institute transformed Dianhong from a regional traditional craft into a scientifically driven, globally recognized tea brand. Its dedication to germplasm preservation, technological research, and product innovation continues to drive the high-quality, sustainable development of China’s black tea industry.

1. Modern Development of Dianhong Tea

3.1 Collaboration and Division of Roles: Fengqing Tea Factory & Dianhong Tea Research Institute

Although Fengqing Tea Factory and the Dianhong Tea Research Institute emerged in different historical periods, their relationship is not merely one of succession, but of collaborative synergy. Together, they form the “dual wings” driving the continuous evolution of Dianhong Tea — one rooted in heritage, the other in innovation.

Through this inheritance-and-innovation dynamic, Fengqing Tea Factory ensures the preservation of Dianhong’s traditional craftsmanship and reputation, while the Tea Research Institute injects new vitality through technology, breeding, and design — together sustaining Dianhong’s enduring glory.

3.2 Transformation of the Landscape: From Classic Benchmark to Diverse Flourishing and Ancient-Tree Excellence

For decades, Fengqing Tea Factory and the Yunnan Dianhong Tea Research Institute stood as twin pillars of authority — representing the standard and orthodoxy of Dianhong Tea. Yet today, the landscape of Yunnan black tea has undergone profound transformation.

The modern Dianhong era is characterized by two major shifts:

Expansion of Production Regions: From Singular Brilliance to Diverse Prosperity

In the past, Fengqing was synonymous with top-quality Dianhong. Today, the boundaries of Dianhong production have expanded dramatically, forming a multi-regional, competitive ecosystem across Yunnan.

• Regional Diversification: Major tea-producing areas — including Lincang, Pu’er, Xishuangbanna, and Baoshan — have all entered large-scale black tea production.

• Diverse Styles: Each region, with its unique terroir, cultivates distinct flavor profiles — the sweet mellowness of Pu’er, the robust richness of Banna, and the fragrant clarity of Lincang, offering consumers a spectrum of sensory experiences.

• Consumer Choice Evolution: Modern consumers enjoy unprecedented variety, and while the products of Fengqing Tea Factory and the Tea Research Institute remain timeless classics, they are no longer the sole focal point. The Dianhong industry has entered a new era of personalization and decentralization, where innovation and local identity thrive side by side.

Pursuit of Quality Peaks: From Craftsmanship Benchmarks to Wild Ancient-Tree Terroir

Alongside this market diversification, the definition of “the finest Dianhong” has shifted fundamentally. The crown once held by refined factory-made teas is now shared — or even surpassed — by wild ancient-tree black teas born of Yunnan’s untouched mountains.

• Transformation of Value: The standard of excellence has evolved from cultivar and craftsmanship toward the pursuit of natural terroir expression — the “mountain spirit” and “ancient tree energy” that cannot be replicated through cultivation alone.

• Natural Advantage: Grown in primordial forests, ancient wild tea trees — many over a century old — yield leaves rich in inner compounds, producing liquor with unparalleled depth, structure, and resonance.

• New Benchmark of Quality: The layered honeyed and fruity aromas, combined with a long, cooling aftertaste, have made wild ancient-tree black tea the new pinnacle of Dianhong excellence — a natural masterpiece that defines the modern connoisseur’s taste.

In essence, the story of modern Dianhong is one of continuity and transformation — where heritage meets innovation, and craftsmanship converges with nature. From industrial precision to wild authenticity, Dianhong continues to evolve, embodying both the cultural memory of its past and the creative vitality of its future.

Conclusion

Looking back at the past and present of Dianhong Tea, a clear developmental trajectory emerges:

• Fengqing Tea Factory is the “root and soul” — carrying the deep historical heritage, patriotic spirit, and classic craftsmanship of Dianhong.

• Dianhong Tea Research Institute is the “branch and leaf” — infusing this towering ancient tree with modern technological vitality, allowing it to flourish and reach toward the future.

Together, they compose the complete epic of Dianhong Tea, witnessing its evolution from a humble “War-time Tea” to a globally recognized “Chinese Tea Icon.” In every cup of bright, ruby-red tea, one can taste the weight of history, the power of science, and the infinite possibilities of the future.

This legacy is proudly carried forward under the Mr.Cha brand, blending heritage, innovation, and excellence into every cup.