The world of tea is evolving, driven by science, sustainability, and consumer demand for healthier, high-quality beverages. At the forefront of this transformation is a long-standing partnership between the Tea Research Institute of the Chinese Academy of Agricultural Sciences (TRI-CAAS) and Yunnan Dianhong Group’s Tea Science Academy. This collaboration has become a cornerstone of modern tea technology development in China, particularly in the realm of black tea innovation.
Four Years of Sustained Scientific Partnership
In July 2014, a team of three researchers led by Zhang Jianyong from the Tea Research Institute returned to Yunnan Dianhong Group’s Tea Science Academy to conduct the second phase of joint scientific experiments that year. This marked the fourth consecutive year of cooperation since the initial agreement was signed in 2011.
👉 Discover how cutting-edge research is shaping the future of tea production.
The visiting scientists worked side by side with local researchers, conducting field studies at key locations including Dianhong Group’s Chalu base and the Tea Science Academy’s experimental tea gardens. With full support from Dianhong’s Raw Material Division and CTC (Crush-Tear-Curl) processing workshop, the team advanced several critical areas of mechanized tea production.
Breakthroughs in Mechanized Black Tea Processing
One of the primary focuses of the 2014 trials was optimizing mechanical harvesting for large-leaf tea varieties—commonly used in Yunnan black teas like Dianhong. The research team conducted comprehensive studies on:
- Grading of machine-harvested fresh leaves to ensure consistency in raw material quality
- Integrated processing techniques for broken black tea (CTC), enhancing efficiency and flavor profile
- Optimization of withering methods and parameters, aiming to standardize this crucial first step in black tea production
- Precision control of drying processes, improving shelf life and aroma retention
- Development of flat-shaped specialty black teas, exploring new product forms that combine traditional craftsmanship with modern technology
These efforts are not just academic—they directly impact farmers, processors, and consumers by increasing yield, reducing labor costs, and elevating product quality.
A Model for Industry-Academia Collaboration
Since 2011, this partnership has served as a model for integrating national research capabilities with private-sector innovation. The collaboration operates under the framework of the National Tea Industry Technology System, a government-backed initiative designed to:
- Conduct research on common and key technologies in tea production
- Integrate, test, and demonstrate new techniques
- Analyze industry trends and technological advancements
- Provide strategic recommendations to policymakers
- Deliver technical services and information to producers and the public
By anchoring one of its key research positions—Black Tea Processing Technology—within Dianhong Group’s Tea Science Academy, the system ensures that scientific breakthroughs are rapidly translated into real-world applications.
Why Yunnan Dianhong Group?
Fengqing County in Yunnan Province is widely recognized as the birthplace of Dianhong tea, a premium black tea known for its rich flavor, golden tips, and health benefits. As the largest integrated black tea enterprise in China—with operations spanning cultivation, manufacturing, R&D, and global sales—Dianhong Group brings unmatched industry experience to the table.
Established over 75 years ago, the company has earned widespread recognition in the tea sector. In 2009, it was designated a National Tea Science and Technology Demonstration Base by the China Tea Society—an honor reflecting its commitment to innovation and sustainable practices.
The integration of TRI-CAAS expertise with Dianhong’s production infrastructure creates a powerful synergy. Together, they explore advancements in:
- Tea germplasm resource utilization
- Processing technology innovation
- Mechanized and automated production systems
- Commercialization of research outcomes
This collaboration not only accelerates technological progress but also provides invaluable hands-on training for researchers and technicians, bridging the gap between theory and practice.
👉 Explore how technology is transforming traditional industries like tea farming and processing.
Meeting Consumer Demand Through Science
Consumer preferences are shifting. Today’s tea drinkers are more informed than ever, seeking products that are not only flavorful but also natural, eco-friendly, and health-promoting. Black tea, once overshadowed by green tea in domestic markets, has seen a significant rise in popularity due to growing awareness of its antioxidant properties, cardiovascular benefits, and digestive support.
This trend has prompted national research institutions to redirect their focus toward improving black tea quality, safety, and scalability. The TRI-CAAS and Dianhong partnership exemplifies this shift—applying rigorous scientific methods to preserve tradition while embracing modernization.
Tangible Outcomes: From Lab to Market
The results of this ongoing collaboration are already visible across the supply chain:
- Higher yields through optimized harvesting and processing
- Improved product consistency thanks to standardized protocols
- Greater value for farmers, who benefit from stable demand and better prices
- Enhanced competitiveness for Dianhong Group in both domestic and international markets
Moreover, the knowledge generated through these projects contributes to broader industry standards, influencing best practices throughout Yunnan’s vast tea-growing regions.
Frequently Asked Questions (FAQ)
Q: What is the main goal of the collaboration between TRI-CAAS and Dianhong Group?
A: The primary goal is to advance black tea processing technologies through joint research, with a focus on mechanization, quality optimization, and sustainable production.
Q: How does this partnership benefit local tea farmers?
A: Farmers gain access to improved cultivation and harvesting techniques, receive more stable demand for their crops, and often earn higher incomes due to increased efficiency and product value.
Q: What makes Dianhong black tea unique compared to other black teas?
A: Dianhong is made from Yunnan’s large-leaf tea varieties (Camellia sinensis var. assamica), giving it a bold flavor, malty sweetness, and high concentration of beneficial compounds.
Q: Is this research focused only on traditional tea forms?
A: No. While traditional loose-leaf Dianhong remains central, the team also explores innovative formats like flat-shaped specialty blacks and CTC-style teas for broader market appeal.
Q: How does mechanization affect tea quality?
A: When properly calibrated, mechanical harvesting and processing can maintain or even enhance quality by ensuring uniformity, reducing oxidation variability, and minimizing leaf damage.
Q: Are the findings from this research shared publicly?
A: Yes. As part of the National Tea Industry Technology System, data and best practices are analyzed and disseminated to support policy-making and industry-wide improvement.
👉 Learn how data-driven innovation is revolutionizing agriculture and food production.
Looking Ahead: The Future of Tea Science
As global interest in functional beverages grows, partnerships like this one will play an increasingly vital role in positioning traditional products like Dianhong tea within modern health-conscious markets. By combining deep scientific inquiry with real-world application, the TRI-CAAS and Dianhong Group alliance demonstrates how heritage and innovation can coexist—and thrive.
With continued investment in research, technology transfer, and sustainable practices, Yunnan’s tea industry is well-positioned to lead China—and the world—into a new era of premium black tea production.
Core Keywords: tea research collaboration, black tea processing technology, mechanical tea harvesting, Dianhong tea, tea science innovation, Yunnan black tea, tea industry technology system, CTC black tea