Da Jing Ya Golden Bud Red Tea comes from Yunnan and is made from the first spring harvest of the year 2019. To be more specific, the production area of this tea is located in Lincang (prefecture south-west of Yunnan) and, from a first visual examination, we can also see that a precise choice has been made regarding the harvest. This tea, in fact, is composed exclusively of very young buds on which you can still see the typical down that characterizes the 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 to preserve their freshness.
Since this product is made entirely of buds, therefore very thick, you can also try to slightly lengthen your usual infusion times to obtain a richer and deeper tea without fear of obtaining a too strong or bitter result. The flavors here will take longer to go from leaves to water.
Tasting – Sight and smell
Da Jing Ya Golden Bud red tea consists of magnificent long and tapered buds, golden in color with coppery reflections and covered with a light down that makes them look like velvet. Once infused, they spread floral aromas, notes of bitter cocoa, delicate wood, malt and baked fruit. The liquor in the cup is a beautiful amber orange rather dark: no bitterness or astringency, the body is medium, enveloping and soft on the palate.
GONG FU CHA
The first infusion of red tea Da Jing Ya Golden Bud 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 cherry in alcohol. It is with the third infusion that the notes of malt are perceived more decisively, accompanied by sweet hints of rye bread and cocoa. The persistence is sweet and fruity.
The opening on the palate reveals notes of cooked fruit, in particular plum, and a very slight and pleasant acidity of red fruits. Then floral notes of rose hips 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 persist for a long time 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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