Da Jing Ya – Big golden bud Red Tea

Da Jing Ya Golden Bud Red Tea comes from Yunnan and is obtained from the first spring harvest of the year 2019. To be more specific, the production area of this tea is located in Lincang (a prefecture southwest of Yunnan), and from an initial visual inspection, we can also see that a precise choice was made regarding the harvest. In fact, this tea is composed exclusively of very young buds on which we can still see the typical down that characterizes camellia leaves at the beginning of their development. During processing, moreover, the buds are manipulated so that they can take on a needle-like conformation useful for preserving their freshness. Since this product is made entirely of buds, so very thick, you can also try slightly lengthening your usual brewing times to achieve a richer, deeper tea without fear of getting too strong or bitter a result. The flavors here will take longer to pass from the leaves to the water.

Tasting – Sight and smell

Da Jing Ya Golden Bud red tea consists of magnificent long, tapered buds that are golden in color with auburn highlights and covered with a light down that makes them look like velvet. Once infused, they diffuse floral aromas, notes of bitter cocoa, delicate wood, malt and cooked fruit. The liquor in the cup is a splendid rather dark amber orange: no bitterness or astringency, the body is medium, enveloping and soft on the palate.

Tasting Notes

GONG FU CHA

The first infusion of Da Jing Ya Golden Bud red tea reveals sweet notes of brown sugar and honey, with hints of cocoa and light floral notes reminiscent of wild rose. With a second infusion, the fruity notes become more intense: cooked fruit and cherries in spirit. It is with the third infusion that the malt notes are more strongly perceived, accompanied by sweet hints of rye bread and cocoa. The persistence is sweet and fruity.

WESTERN

The opening on the palate reveals notes of cooked fruit, particularly plum, and a very slight and pleasant red fruit acidity. Floral notes of rosehip then appear and finally the sweetness of this tea explodes with hints of malt, cocoa and chestnut honey. The finish of this Da Jing Ya Golden Bud remains sweet, with malty notes that linger long on the palate

Place of origin

Lincang – Yunnan, China

How to prepare

We strongly recommend infusing Da Jing Ya Golden Bud tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 95°C: proceed to briefly rinse the leaves and then to an initial 30-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50…).

This tea has a longevity of about 8 infusions.

For a more classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with 95°C water for an infusion time of 3 1/2 minutes.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

It is recommended to store Da Jing Ya Golden Budintea cool and dry place away from direct sunlight.

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