Dian Hong Jin Luo "AAA" 2025
History and Development of the Dian Hongs
The Yunnan red tea family Dian Hong has a rather short history, by the standards of tea culture: the first batch of this variety was made in 1938. Over time, nuances of production appeared, and Dian Hongs began to differ in the content of tea buds, the degree of heating of raw materials and many other characteristics that affect the taste, aroma and cost of tea.
Jin Luo - "The Golden Spiral"
One of the high-grade Dian Hong is Jin Luo (Chinese: “Golden Spiral” or “Golden Snail”), named for the appearance of the finished leaf: young hairy buds with two adjacent small leaves twist into tight spirals. The tea consists almost entirely of long golden buds, which determines its rich honey-floral aroma, and due to the careful processing of the leaf, the infusion has a delicate and unobtrusive taste.
Appearance and aroma of dry leaf
It is enough to see Dian Hong Jin Luo once – and it will be unmistakable: thin delicate buds, golden-red from oxidation during the tea making process, are twisted into identical tight spirals. Here and there dark green stripes of tea leaves are visible. A very beautiful, spectacular variety. The leaf gives off the aroma of honey-roasted cookies. When warmed by the breath – heady flower nectar, a sun-warmed meadow. Nuances of vanilla, roasted nuts and seeds.
Brewing
The brewing temperature is 85-90 degrees, no more, so as not to lose the aromas, but no less: in too cool water, the villi on the buds will prevent the tea from fully opening up. It is best to prepare in a ceramic or porcelain gaiwan, the proportion is: 5 grams of spirals per 100 ml of the vessel volume. You can also use a mug to concentrate one average taste of tea: 1.5 grams per 250 ml of water.
Taste and aroma of the infusion
The infusion is orange-yellow, with a lemon-greenish tint. The smell is resinous and bready, with a floral nuance. The taste is very unobtrusive and delicate. If you listen closely, you can make out notes of pastries, honey, and oriental spices against the general soft-velvety background. Vanilla and dried fruits. As you pour, a slight herbaceousness appears in the aroma, and the taste becomes more tart, woody and less sweet. The lid of the gaiwan smells like a young resinous forest. The aftertaste is gingerbread and honey.
Effect and mood
The tea warms and invigorates, while calming the mind a little. Suitable for the morning or midday, a good choice for a beautiful tea ceremony with friends. A ceremonial variety with an impressive appearance, bright aroma and light taste. The buds contain a lot of caffeine, which should be taken into account by people sensitive to it. The tea will appeal to lovers of dian hongs and red tea in general.
