The Da Jing Ya Golden Bud Red Tea comes from Yunnan and is derived 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 in the 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 that is useful for preserving freshness.
Since this product is made entirely of buds, thus very thick, you can also try to slightly lengthen your usual infusion times to obtain 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 coppery 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.
TO THE WEST
The opening on the palate reveals notes of cooked fruit, particularly plum, and a very slight and pleasant acidity of red fruits. 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
Location of origin
Lincang - Yunnan, China
Preparation
We strongly recommend infusing the tea Da Jing Ya Golden Bud in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made that are useful for best capturing 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 water at 95°C 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 infusion time is over. Our suggested infusion timings can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing the tea From Jing Ya Golden Budin a cool, dry place away from direct sunlight.
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