Jin Ya Dian Hong Black Tea #1441

【Tea Description】

Golden Buds Dianhong Black Tea is a premium Yunnan black tea crafted from tender golden-tipped buds of the Camellia sinensis var. assamica plant. Sourced from high-altitude tea gardens in Lincang, Yunnan, this fully fermented tea is celebrated for its vibrant golden buds, rich honeyed sweetness, and smooth, malt-forward profile.

【Production Process】

Traditional Dianhong craftsmanship involves 4 key steps: 1. Withering: Fresh golden buds are air-dried to reduce moisture content. 2. Rolling: Gently twisted to release enzymes and initiate oxidation. 3. Oxidation: Fermented for 2–3 hours in controlled humidity to develop rich color and flavor. 4. Drying: Low-temperature烘焙 (roasting) to lock in sweetness and form tight, golden-tipped条索 (striped leaves).

【The Dry Tea Leaves】

The dry tea features plump, tightly curled golden buds with occasional dark brown leaves, creating a striking color contrast. The aroma is warm and inviting, blending wild honey, malt, and a subtle floral note reminiscent of osmanthus.

【Tea Liquor】

Brewed liquor is a bright, ruby-red with a golden rim, exhibiting a smooth, slightly viscous texture and a luminous sheen.

【Tea Taste】

On the palate, it delivers a luscious, full-bodied sweetness with upfront notes of liquid honey and ripe apricot, followed by a gentle maltiness. The finish is clean and lingering, with a subtle floral aftertaste and no astringency. It remains flavorful through 5–7 infusions.

【Health benefits】

Rich in theaflavins and antioxidants, this tea supports: - Enhanced mental clarity and stress relief - Improved digestion and gut health - Warmth and energy boost for daily vitality - Cardiovascular health through cholesterol regulation - Skin rejuvenation via free radical neutralization

【Recommended for】

Ideal for black tea enthusiasts seeking the bold, sweet character of Yunnan Dianhong, as well as newcomers to black tea for its smooth, non-bitter profile. Perfect for morning enjoyment or paired with desserts like brownies or caramel pastries.

【Brewing tools】

Porcelain gaiwan, glass teapot (to admire the vibrant color), or Yixing clay pot for enhancing depth

【Brewing method】

Use 5–6g of tea for 150ml water at 90–95°C (not boiling). Rinse briefly with hot water to awaken the buds before the first steep.

【Number of brews】

5–7 infusions, with each subsequent steep increasing by 5–10 seconds.

【Brewing time】

First infusion: 10–15 seconds | Second–fourth infusions: 15–20 seconds | Later infusions: 20–25 seconds