EN
Da Jin Ya Dian Hong (Chinese: 大金芽滇红) is a black tea from Yunnan Province whose name translates as "Big Golden Buds". It is made from large tea buds covered in soft golden fuzz and is considered one of the most striking and expressive teas of its kind.
The high-altitude plantations of Yunnan yield raw material with a rich, rounded character. The buds are picked by hand so as not to damage the delicate fuzz, then the tea goes through withering, rolling and oxidation. The result is a bright, mildly sweet black tea that suits both a first introduction to Yunnan black teas and leisurely tastings.
Characteristics
- Type: black tea (hong cha)
- Region: Yunnan Province, China
- Raw material: large buds with golden fuzz
- Infusion: bright red color
- Taste: deep and rich, with honey, nuts and a light tang
Aroma and Taste
Dry leaf: large, fuzzy golden buds that look very impressive; the aroma has notes of dried fruit, flowers and wood.
Infusion: thick and honeyed, with a nutty shade and a mild tang that sets off the sweetness.
Aftertaste: long and pleasant, lightly sweet.
Why You'll Love It
This tea is for those who love sweet, soft yet full-bodied black teas. Warming and lively, it is lovely in the morning or on a cool day, and its golden buds make it a beautiful gift for tea lovers.
How to Brew
Gongfu brewing (gaiwan or Yixing teapot):
- 5–6 g of tea per 100 ml of vessel
- water at about 95 °C
- first infusions 10–15 s, then add 5–10 s each time
Western-style brewing (teapot or mug):
- 3 g of tea per 200 ml of water
- water at 95 °C (95–100 °C works well)
- steep for 2–3 min; re-steep if you like
Glass or porcelain ware is best: it shows off the color of the infusion and lets the aroma and sweetness open up.
Storage
Store in a tightly closed jar or bag in a dry, dark place at room temperature, away from strong odors.