EN
Da Jin Zhen Wang ("Big Golden Buds", top grade) is a black tea from Jinggu. What sets it apart is its raw material: it is made from Jinggu Da Bai Cha trees, the same variety used for the famous Yue Guang Bai white tea.
Large, downy buds from an old garden were used, from trees aged 40 to 70 years. The high-mountain climate, careful picking and the skill of the tea makers have made this tea delicious and luxurious.
Characteristics
- Type: black tea (hong cha), top grade
- Region: Jinggu
- Raw material: buds from Jinggu Da Bai Cha trees, 40–70 years old
- Appearance: large, firm buds on the stem, abundantly covered in golden fuzz
- Infusion: coppery amber, clean and clear
Aroma and Taste
Dry leaf: delicate and calm, spicy and floral, with honeyed shades.
Infusion: refined, soft and full-bodied; honeyed-spicy and floral, caramel and malty, with nuances of tropical fruit, berries and citrus. The taste is rounded, silky and well balanced.
Aftertaste: warm and enveloping, expressively sweet, with a pleasant berry tang.
Why You'll Love It
A delicate, soft and inspiring tea that opens up gently over the course of a tea session. A good way to get to know high-grade bud black teas. It brews for a long time and holds many infusions; even if left to steep a little too long, it stays pleasant.
How to Brew
Gongfu brewing (clay ware for black tea or porcelain):
- 5–6 g of tea per 100 ml of water
- water at 90–95 °C
- pour off the first infusions after 10–20 s, then add 5–10 s each time
- the tea keeps its flavor well through 10–12 infusions
Storage
Store in a tightly closed container in a dry place free of foreign odors, away from light.