🍵 Tasting Notes
Wild Honey Aroma: ●●●●●
Malty Sweetness: ●●●●○
Body & Silkiness: ●●●●●
Bitterness/Astringency: ○○○○○
🫖 Teapot / Mug Style
Tea Amount: 1 Whole Ball /500ml
Water temperature: 100°C(212°F)
First Infusion: 3 – 5 minutes
🍵 Gongfu Style
Tea Amount: 1 Whole Ball /150ml
Water Temperature: 100°C (212°F)
First Infusion: 5 – 8 seconds
Unlike standard black teas which are chopped or contain mature leaves, our Premium Dian Hong Jin Si is a “Pure Bud” tea. It is comprised entirely of single, un-opened tea needles blanketed in soft down. During the enzymatic oxidation phase, these fuzzy buds transform into a striking, vibrant golden-orange color. When you open your Pinecha bag, you will see a stunning display of uniform, needle-thin golden threads—a visual testament to its ultimate imperial grade.
“Pre-Chingming” means this tea was harvested in early spring before the Qingming festival, capturing the absolute first and sweetest growth of the year after months of winter dormancy. Furthermore, these buds are hand-plucked from wild-growing ancient tea trees with deep root systems that absorb rich minerals from the Yunnan terroir. This rare combination results in a tea that has an incredibly deep, complex flavor profiles and a thick, lingering sweetness that modern plantation bush teas simply cannot replicate.
While Yunnan is famous for its bold large-leaf (Da Ye) tea plants, this specific lot utilizes a rare small-leaf tender bud variant. The small-leaf cultivar yields a much more delicate, elegant, and aromatically fragrant liquor. It trade away a bit of the heavy earthy bitterness of common black teas for an unparalleled, clean burst of natural nectar and wildflower honey notes. It is thick, velvety smooth on the throat, and holds up beautifully across multiple steepings.
Because this tea is made exclusively from tender, delicate spring buds, it is naturally low in tannins and virtually impossible to over-steep into bitterness. However, to capture its finest aromas, we recommend cooling your water slightly to 90°C (194°F) rather than using rolling boiling water. Use 3g of tea leaves per 8 oz of water and steep for 3 minutes for Western style. For the best sensory journey, brew it Gongfu style in a Gaiwan with 15-second flashes to watch the golden needles elegantly dance and release their golden liquor.
