Studio preview
Diān Hóng Jīn Sī
Studio preview
Diān Hóng Jīn Sī
Studio preview
Diān Hóng Jīn Sī
Studio preview
Diān Hóng Jīn Sī
Studio preview
Diān Hóng Jīn Sī
Studio preview
Diān Hóng Jīn Sī
Studio preview
Diān Hóng Jīn Sī
Studio preview
Diān Hóng Jīn Sī
Gaiwan
Diān Hóng Jīn Sī滇红金丝
Diānhóng jīn sī
- Origin
- China (中国, Zhōngguó), Yúnnán Province (云南省, Yúnnán Shěng)
- Tea type
- Gaiwan
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
SKU · DIANHONG-JIN-SI-CN
Tea dossier
Provenance and specifications
- Origin
- China (中国, Zhōngguó), Yúnnán Province (云南省, Yúnnán Shěng)
- Tea type
- Gaiwan
- SKU
- DIANHONG-JIN-SI-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
- 3–5 g per 150–200 ml water. Due to small size and high density of bud raw material, it is recommended to use slightly less tea than for leaf red teas (black teas).
- 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
- Predominantly acidic red soils (红壤, hóng rǎng) and yellow soils (黄壤, huáng rǎng), rich in organic matter, iron, aluminum, and microelements. Soil pH typically ranges f...
Taste
- Liquor Aroma
- Bright, enveloping, rich. Honey and malt notes dominate, complemented by shades of caramel, dried fruits, flowers, and light spices. Aroma unfolds gradually and becomes more com...
- Liquor Color
- From bright amber to deep red-amber. Liquor is transparent, clear, with pronounced golden "ring" (金圈, jīn quān) around the edge of the cup — a sign of high theaflavin ...
- Spent Leaves
- Predominantly whole, resilient buds that have retained their thread-like form. Color — reddish-copper to reddish-brown. Buds are covered with golden down, soft to the touch, wit...
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Main harvest season — spring (March–April), when raw material reaches maximum quality. Summer and autumn harvests are also practiced, however they are inferior to spring in amin...
- Pluck Standard
- Exclusively high — for premium Jin Si, only single buds (单芽, dān yá) or buds with one young leaf (一芽一叶, yī yá yī yè) are used. Harvest is conducted only by hand i...
- Raw Material
- Buds must be whole, undamaged, juicy, densely covered with golden down. Withered, yellowed, and mechanically damaged shoots are rejected.
- Name Breakdown
- — የዩናን ግዛት ጥንታዊ ስም ሲሆን፣ በተዋጊ መንግሥታት ዘመን (475–221 ዓ.ዓ.) ከነበረው ከድያን መንግሥት (滇国, Diān Guó) የመነጨ ነው።
- Alkaloids
- Caffeine — 2.5–4.0% of dry matter (approximately 30–50 mg per 200 ml cup). Theobromine and theophylline are present in smaller quantities. Synergy of caffeine and L-theanine pro...
- Amino Acids
- Total content — 2–4% of dry matter. L-theanine — leading amino acid, giving tea characteristic sweetness and taste "volume," as well as providing relaxing effect witho...
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Region coverage: China (中国, Zhōngguó), Yúnnán Province (云南省, Yúnnán Shěng)
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