Dian Hong Jin Lo, AAA, 2025

A spectacular red tea made from raw materials from Yunnan.

Appearance

Young, hairy buds with two small leaves are twisted into tight spirals, with dark green stripes of tea leaves visible here and there. The dried leaves smell like toasted honey cookies. Warmed by your breath, you can smell intoxicating floral nectar, a sun-warmed meadow with notes of vanilla, roasted nuts, and seeds.

Taste and aroma

The infusion is orange-yellow with a lemon-green hue. The aroma is resinous and bready, with floral notes. The taste is very discreet and delicate. Upon closer inspection, you can detect notes of baked goods, honey, oriental spices, vanilla, and dried fruit against an overall soft, velvety background. A light grassy note emerges during pouring, and the flavor becomes more tart, woody, and less sweet. The gaiwan's lid smells of young, resinous forest. The aftertaste is gingerbread and honey.

Effect

This tea warms and energizes, while gently calming the mind. Suitable for morning or afternoon tea, it's a good choice for a beautiful tea ceremony with friends. This ceremonial variety boasts an impressive appearance, intense aroma, and light flavor. The buds contain a high level of caffeine, which should be noted by those sensitive to caffeine. This tea will appeal to lovers of dianhong and red tea in general.

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