Dian Hong Da Jin Zhen Wang, AAA, 2025

Appearance

Golden-red arrow-shaped needles, resembling dried pine needles, are very pleasant to the touch thanks to their fine velvety down, with a sour, spicy aroma of sun-dried tomatoes, basil, honey and mandarin peel. When warmed by breath, a gingerbread aroma emerges, reminiscent of a mixture of cinnamon, nutmeg and cloves. The infusion is orange-sand in colour, like apple jam, slightly opalescent due to the down on the underside of the tea leaves.

Taste and aroma

The aroma is fruity and confectionery-like: the composition is most similar to apple strudel with cinnamon and nutmeg. The taste is more restrained: smooth, sweet and sour, slightly baked, as if burnt sugar had been added to the tea. The overall harmonious range includes sweet apple, gingerbread, creamy toffee and a hint of sourness. The tea retains its overall flavour range of fruity sweetness and baked goods throughout the infusions. The aftertaste is delicate, light, sour and honeyed.

Effect

The tea warms you up nicely, giving you a sense of calm energy, focus and confidence in your abilities. It is especially good during the cold season. Suitable for long periods of work or reading.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 6-7 g per 100 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes