Bostonbull wrote:I devour knowledge, teach me. But don't tell me they mean nothing because that's the easy answer.
I don't know anything about tea, yet, I want to though!
I am inclined To think much like other crops there are subtle (sometimes not so subtle) nuances within a certain sub genre of said crop. Case in point, stone fruits. We all agree that peaches are a sub genre of stone fruit, yes? How about nectarines? Stone fruit as well? Within those 2 types of stone fruit, there are many varieties, each with their own flavors, colors, shapes, and sizes that lend themselves to a specific mouth feel and flavor profile. Not to mention cost.
My gut tells me this is the same with tea.......?
Your gut means well, but it is wrong in this case. In your stone fruit analogy, peaches could be listed as: peaches, nectarines, necta-peaches, monkey picked peaches, king nectarines, traditional peaches, golden tippy apricots, aged apple peach nectarines, hand-picked peaches (before the rains), etc... etc... etc... And the differences would often be meaningless and/or irrelevant.
Your quest for tea knowledge is not wasted though! This is definitely a good place to ask questions. You seem to be starting in a strange subset of teas though; in my opinion Yunnan blacks are too fine a set to begin with. I would suggest first learning about the more popular tea names in the larger subsets of teas: greens, oolongs, blacks, and puerhs.
If you still want to get to the bottom of the Dian Hong, why not order another "Dian Hong" from another vendor and see how your two teas differ? Forget the names and just drink.