EN
Jin Ya Tou Chun, "Golden Buds of Early Spring", is a Yunnan black tea from the first spring picking of 2026. It was made on a small family farm from young, small buds and leaves, which convey the tenderness and refinement of its flavor.
The classic character of Dian Hong teas is complemented here by spring freshness: the tea turns out soft, clean and sweet.
Characteristics
- Type: black tea (hong cha), Dian Hong
- Region: Yunnan
- Harvest: first spring picking of 2026
- Leaf: small reddish buds abundantly covered in fuzz, and small leaves with a lengthwise twist
- Infusion: clean, clear, amber
Aroma and Taste
Dry leaf: soft, juicy and bright; spicy and pastry-like, with nuances of honey and flowers.
Infusion: fresh and multifaceted, with shades of pastry, spices, chocolate, fruit, berries, honey and wildflowers. The taste is enveloping, silky and expressively sweet, with a light astringency.
Aftertaste: long and pleasant, with a light tang.
Why You'll Love It
A good choice for lovers of soft, delicate flavors. It suits a calm morning and tea drinking throughout the day.
How to Brew
Gongfu brewing (porcelain or porous clay):
- 3–4 g of tea per 100 ml of water
- water at 90–95 °C
- short infusions of 5–10 s, then add 5–10 s each time
- the tea keeps its flavor well through 6–8 infusions
Western-style brewing (clay or thick-walled porcelain teapot):
- 7–9 g of tea per 1000 ml of water
- water at 90–95 °C; warm the teapot with hot water, add the tea and pour over freshly boiled water
- steep for 3–5 min and pour into cups
Storage
Store in a tightly closed container in a dry place free of foreign odors, away from light.