Studio preview
Diānhóng Dà Jīn Yá
Studio preview
Diānhóng Dà Jīn Yá
Studio preview
Diānhóng Dà Jīn Yá
Studio preview
Diānhóng Dà Jīn Yá
Studio preview
Diānhóng Dà Jīn Yá
Studio preview
Diānhóng Dà Jīn Yá
Studio preview
Diānhóng Dà Jīn Yá
Studio preview
Diānhóng Dà Jīn Yá
Gaiwan
Diānhóng Dà Jīn Yá滇红大金芽
Diānhóng dà jīn yá
- Origin
- China, Yúnnán Province (云南省, Yúnnán shěng)
- Tea type
- Gaiwan
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
SKU · DIANHONG-DA-JIN-YA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Yúnnán Province (云南省, Yúnnán shěng)
- Tea type
- Gaiwan
- SKU
- DIANHONG-DA-JIN-YA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 150–200 ml water. Large buds take up more volume — orient by weight, not visual volume.
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
- Soil
- Red and yellow lateritic soils (red earths and yellow earths), acidic (pH 4.5–5.5), with high content of organic matter and minerals. A powerful humus horizon forms under the co...
Taste
- Liquor Aroma
- Bright, full. Honey-malt notes interweave with tones of dried fruits, chocolate, caramel, flowers and light spices. When cooled, nuances of leather and burnt sugar may appear.
- Liquor Color
- From amber-red to red-copper, transparent, clear, with deep saturated shade and characteristic shine. Possible "golden ring" (金圈, jīnquān) around the cup edge.
- Spent Leaves
- Predominantly whole, elastic large buds that retained form and down, golden-copper colored. Small amount of opened reddish-brown leaves. The uniformity and size of the spent lea...
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
Details
- Cultivar
- Uses the large-leaf Yúnnán variety Yúnnán Dǎ Yè Zhǒng (云南大叶种, Yúnnán Dàyèzhǒng) — *Camellia sinensis* var. *assamica*. For Da Jin Ya...
- Raw Material
- Highest. The largest, most tender, undamaged buds and leaves covered with golden down are selected. Picking — exclusively by hand, in dry weather.
- Name Breakdown
- — የዩናን ግዛት ጥንታዊ ስም፣ ከዛንግዌ እና ሃን ዘመን የዲያን መንግሥት (滇国, Diānguó) የመጣ።
- Alkaloids
- Caffeine — 2–4% (about 14–15 mg/g). Theobromine and theophylline — in trace amounts. Mild tonic action, enhanced by synergy with L-theanine.
- Essential Oils
- Rich aromatic complex: linalool, geraniol, phenylethanol, β-ionone, nerolidol. Presence of leaves adds malty-spicy notes to the aroma, absent or less pronounced in pure Jin Ya.
- Minerals
- Potassium, magnesium, manganese, fluorine, iron, zinc, selenium. Water extract — 41–48%.
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