Black tea is one of the most produced and consumed types of tea worldwide, accounting for over 70% of total global tea sales. It belongs to the category of fully fermented teas and is refined from the leaves of tea plants through typical processes such as withering, rolling, fermentation, and drying. During the fermentation process, the originally colorless polyphenols in the tea leaves are oxidized under the catalysis of polyphenol oxidase to form red oxidized polymeric compounds. Some of these pigments are water-soluble, forming a red tea liquor when brewed, while others are insoluble and accumulate in the leaves, turning them red. This gives black tea its characteristic quality of "red liquor and red leaves".

Yunnan black tea is a distinctive representative variety within black tea and belongs to the category of large-leaf black teas. It is produced in areas such as Lincang, Baoshan, Fengqing, Xishuangbanna, and Dehong in Yunnan Province. Yunnan black tea has a plump and compact appearance, a rich and full-bodied taste that is durable for multiple infusions, leaving a lingering fragrance on the lips and teeth with a long-lasting sweet aftertaste. When brewed, it releases a fresh, pure, and elegant aroma with a strong honeyed fruit fragrance. Aged Yunnan black tea also has a taste reminiscent of red wine and fruit. The liquor color is red-orange or bright red, clear and luminous, with a high aroma and strong flavor. Depending on the shape of the finished product, Yunnan black tea can be classified into varieties such as Dianhong Jinzhen，Dianhong Songzhen , Dianhong Jinya, Dianhong Jinluo, and Dianhong Jinsi , each with its unique flavor.