Dian Hong Jin Ya (Golden Buds) Black Tea 2013

Dian Hong Jin Ya (Golden Buds) Black Tea 2013


The Bai Ying mountain range in the Lin Cang area of Yunnan province is well-known by tea scientists for its diversity of wild, transitional, and cultivated tea plants. Through research of the genetic material of the tea plants in this area, scientists were able to determine that tea originated in China. Buddhist monks moved into the area around 1100 years ago and started growing tea. Buddhism and tea typically spread together as there is a saying “chan cha yi wei” which roughly translates to “zen and tea, same taste”. The Lan Cang river (Mekong river) runs through Bai Ying Shan in a deep canyon, creating variety in the geology and weather of the area. With good sunshine, plenty of clouds, good soil, and a wide daily temperature range, the tea from this area is nutritious and flavorful.

Our Dian Hong Jin Ya (Golden Buds) comes from Bai Ying, and is picked in early April when the earliest tea buds begin to grow. Most black tea is made from leaves which are picked later in the year, and when oxidized and dried they look black. Golden Buds has a beautiful golden color when dry because of the rich antioxidants and low level of chlorophyll in the early spring tea buds. The fine fuzz on each bud is a testament to the tea maker’s skill. Golden Buds has a floral aroma that fills your mouth. The flavor is smooth with a delicate sweetness. This is truly a remarkable tea.

Tea Origin: Lin Cang area, Yunnan Province, China
Tea Bush: Yunnan Big Leaves Tea Tree
Tea Master: Li Dong
Harvest Time: early April
Picking Standard: 99% buds

Brewing Guidelines
Teaware: 12 oz. glass, porcelain, or yi xing clay pot
Amount: 1 Tbs of tea leaves
Water: boiling filtered water
Infusion: First infusion at least 3 minutes. The leaves are good for 6 infusions. Add a little more time for each subsequent infusion.

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dry tea leaves
leaf configuration
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