Dian Hong, Yunnan Black Tea, was produced for the first time in 1936, in order to finance the resistance against the Japanese occupation in Eastern China. Before this region had mostly been producing green tea, and some CTC black tea. Nowadays, Dian Hong is being produced in several regions around Fengqing. Contrary to other Chinese black teas, Dian Hong teas are made from varietals of Da Ye Zhong, large Leaf Varietal, or, as it is labeled in the West, Camellia Sinensis var. assamica. In the West only the rather simple qualities are known, which are produced from the whole leaves (and not broken or cut). Good to top qualities are produced in different methods (i.e. diverse forms and from different tea plant varietals). Yun Nan Hong Cha, abbreviated Dian Hong, are strong, full-bodied, malty, however without bitter notes.