Studio pack
Diān Hóng Yě Shēng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Diān Hóng Yě Shēng滇红野生
Diānhóng yě shēng
- Origin
- China, Yúnnán Province (云南, Yúnnán)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 95 °C
SKU · DIANHONG-YE-SHENG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Yúnnán Province (云南, Yúnnán)
- Tea type
- Gaiwan
- SKU
- DIANHONG-YE-SHENG-CN
Brewing recipes
- Gongfu: 95°C, 7 g / 100 ml, 10s, 10 steeps
- Western: 90°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–7 g per 150–200 ml water (for flash steeps method in gaiwan); 3–4 g per 200 ml (for European method in teapot).
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) made of porcelain — best choice for evaluating aroma and observing spent leaves; clay teapot from Yixing clay — for "warmer", rounder tas...
- Water temperature
- 90 °C
- Gongfu water temperature
- 95 °C
- Tea amount
- 7 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Liquor Aroma
- Rich, deep, "voluminous". Dried fruits, wild honey, meadow herbs and flowers dominate. Base — wood, spices, moist earth. With each infusion the aroma evolves, revealin...
- Spent Leaves
- Whole, large, elastic leaves of reddish-brown color, opening almost to original size. Thicker petioles and veins than plantation raw material are characteristic.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 3
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 1
Details
- Cultivar
- For the production of Dian Hong Ye Sheng, leaves from wild tea trees are used, which may belong to several species and varieties:
- Picking
- Main — spring (March — April); additional harvests — in summer and autumn. Spring harvest gives the most aromatic and sweet tea.
- Pluck Standard
- Predominantly "one bud + two-three leaves", but may vary. Wild trees are characterized by larger, fleshier buds and leaves compared to plantation raw material.
- Alkaloids
- Caffeine — about 9.5 mg/g (lower than plantation — ~14.6 mg/g). Theobromine, theophylline — in trace amounts. Reduced caffeine content — characteristic feature of wild raw mater...
- Amino Acids
- Average content of free amino acids — about 3.9% (higher than plantation Dian Hong — ~3.5%). Increased level of L-theanine determines more pronounced sweetness and "freshne...
- Essential Oils
- Rich and distinctive aromatic complex, including linalool, geraniol, nerolidol, methyl salicylate and a number of specific terpenoids not characteristic of plantation teas.
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