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Yunnan Golden Snail Red (Black) Tea is a fine, perfectly balanced, medium strength black tea from Ning’er County in Yunnan Province, China. The term Dian Hong means “Yunnan Red,” referring to its origin and type, while Jin Luo, or “Golden Snail,” describes its characteristic shape, achieved by manually rolling the leaves into small spirals, similar to the famous green tea Bi Luo Chun.
Origin and Tradition
The Hani and Yi Autonomous County of Ning’er is located in Pu’er Prefecture, next to the city of the same name. This region has a long history in tea cultivation, with roots dating back more than 2,000 years. However, black tea production is relatively recent, having started in 1938 in Feng Qing County. Due to its balanced flavor and lack of astringency, Dian Hong has quickly established itself as one of the most popular black teas, characterized by a full body and sweet, malty notes.
This tea is made exclusively from Yunnan Large Leaf, the same variety used for the region’s fine pu-erh. Each bud and leaf is hand-picked in the spring and then rolled until it takes on its typical snail shape. Golden and black spirals can be clearly distinguished in the finished product, which open elegantly during infusion, revealing their unique structure.
Aroma and Taste
The resulting liqueur has a deep amber color and a medium-bodied texture. The aroma is delicately savory, with hints of rye bread and soy sauce. On the palate, Dian Hong Jin Luo Golden Snail is distinguished by its malty sweetness, reminiscent of freshly baked sweet bread, with notes of cocoa and molasses that make each sip an enveloping and refined experience.
Place of origin
Yunnan, China
Brewing method
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this brewing technique you can, with 5 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.
After a quick rinse of the leaves with water at a temperature of 80-90°C, an initial 5-second infusion can be made, and then, keeping the water at the same temperature, the product can continue to be exploited by adding more to water and increasing the previous infusion time by about 10 seconds (5 – 15 – 25…).
For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150-mL cup with water at 80-90°C for an infusion time of one and a half minutes.
For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.
Store in a cool, dry place away from direct sunlight.
Red Tea (black) Benefits
The red tea category is one of the less effective on our organism because of the stability gained by the product during its total oxidation.
For this reason the red tea is generally recommended for people who want to always have on their side an hot beverage without calories.
Also the leaves of this type can provide a little quantity of polyphenols and minerals useful for our organism and, because of their low caffeine content, they suggest a pleasant relaxing effect.
| Other - Origin | China |
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