Studio preview
Diān Hóng Jīn Luó
Studio preview
Diān Hóng Jīn Luó
Studio preview
Diān Hóng Jīn Luó
Studio preview
Diān Hóng Jīn Luó
Studio preview
Diān Hóng Jīn Luó
Studio preview
Diān Hóng Jīn Luó
Studio preview
Diān Hóng Jīn Luó
Studio preview
Diān Hóng Jīn Luó
Gaiwan
Diān Hóng Jīn Luó滇红金螺
Diānhóng jīn luó
- Origin
- China, Yúnnán Province (云南省, Yúnnán Shěng)
- Tea type
- Gaiwan
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
SKU · DIANHONG-JIN-LUO-CN
Tea dossier
Provenance and specifications
- Origin
- China, Yúnnán Province (云南省, Yúnnán Shěng)
- Tea type
- Gaiwan
- SKU
- DIANHONG-JIN-LUO-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
- 4–5 g per 150 ml water (gongfu method); 3 g per 200 ml (European method).
- 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
- Lateritic red soils (红壤, hóng rǎng) and yellow soils (黄壤, huáng rǎng) with acidic reaction (pH 4.5–5.5) predominate, rich in organic matter, iron and mineral compounds...
Taste
- Liquor Aroma
- Bright, enveloping. Honey-fruity dominance with shades of cocoa, caramelized sugar and wildflowers. As liquor cools, nuances of baked bread and nuts emerge.
- Liquor Color
- Bright, clear, from amber-orange to rich red-amber. Transparent, with pronounced golden ring (金圈, jīnquān) around cup edge — sign of high theaflavin content.
- Spent Leaves
- Whole, elastic buds and leaves, fully unrolled from spirals. Color copper-red, even, with well-distinguished golden buds. Leaf is elastic, lively.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 3
- Sensory Source Descriptor H Intensity
- 3
Details
- Cultivar
- Main cultivar — Yúnnán Dà Yè Zhǒng (云南大叶种, Yúnnán Dàyèzhǒng, "Yunnan large-leaf"), belonging to *Camellia sinensis* var. *assam...
- Picking
- Main picking — spring (March–April), most valuable for amino acid and aromatic compound content. Summer and autumn pickings are also produced but are inferior to spring in tende...
- Pluck Standard
- For highest grades — exclusively buds (单芽, dānyá) or bud with one leaf (一芽一叶, yī yá yī yè). For standard Jin Luo — bud and one-two young leaves (一芽一叶, 一芽二叶). Unif...
- Raw Material
- Abundant golden down on buds is of special importance — it forms the calling card of Jin Luo. Raw material must be fresh, juicy, picked in morning hours after dew has dried.
- Name Breakdown
- — ཡུན་ནན་གྱི་གནའ་བོའི་མིང་ཞིག་ཡིན་པ་དང་། འདི་སྤྱི་ལོའི་སྔོན་གྱི་ 475–221 ལོའི་བར་དུ་ཏིན་ཚི་མཚོའི་འགྲམ་དུ་གྲུབ་པའི་དེན་རྒྱལ་ཁབ(滇国, Diānguó) ལས་བྱུང་བ་ཡིན།
- Alkaloids
- Caffeine (咖啡碱) — 3–4% of dry mass (approximately 40–60 mg per 150 ml cup), theobromine, theophylline. Provide mild, prolonged tonic effect.
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