The Golden Yunnan Special Grade Red Tea (Black) is made entirely of small buds from Assamica camellia trees in Yunnan. The careful selection during harvesting allows for a product that is unique in its kind, able to meet the taste of those who are not used to drinking red teas due to their tannic character. The appearance of the Golden Yunnan may somewhat resemble that of some white Yin Zhen teas, but the golden color of these buds indicates that the product has been fully oxidized with a certain skill. Thanks to the care in processing and the selected harvest, in fact, the Golden Yunnan Special Grade Red Tea (Black) does not express the typical characteristics of oxidation in the cup, but instead maintains a slight vegetal tone. On the palate, the infusion also shows a floral aromatic component before fully capturing the mouth with its sweet flavor, which, due to the vegetal presence, will somewhat remind one of sugar cane. In the aftertaste, it is possible to detect the oxidative trace in the form of a taste that somewhat resembles raw cocoa, leaving a pleasant soft and warm sensation on the palate at the end of the tasting. Due to the similarity of this tea with the aforementioned Yin Zhen, we invite you to taste our Yunnan Silver Needle White Tea, so as to deepen the effect of oxidation on the young camellia leaves. Place of origin: Yunnan, China. Production: After harvesting, the leaves of the Golden Yunnan Special Grade Red Tea (Black) are allowed to wither in the sun according to the times set by the producer, before moving on to the folding phase. At this moment of processing, the product undergoes mechanical and manual manipulation that allows for the mixing of juices inside the leaf. From here begins a constant oxidative process that can be best managed by placing the product in temperature-controlled environments. Once the leaf reaches its typical brown color, the residual moisture in the vegetal mass is removed with bursts of hot air. After a few days of resting, the tea is ready to be consumed. Infusion method for the Golden Yunnan Special Grade Red Tea (Black): We strongly recommend infusing the Golden Yunnan Special Grade Red Tea (Black) in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at 90°C, a first infusion of 10 seconds can be made, and subsequently, keeping the water at the same temperature, the product can be further utilized by adding more water and increasing the previous infusion time by about 5 seconds (10 - 15 - 20...). For a more traditional preparation according to western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 90°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest filtering the infusion just after the established maceration time. The infusion times we suggest can also be slightly modified to your liking to achieve a taste that is more or less intense. It is advised to store in a cool and dry place, away from direct sunlight. Benefits of Red (Black) Tea: The category of red teas has the least impact on our body due to the stability reached by the product thanks to its total oxidation. For this reason, red tea is one of the most indicated for those who want to always have a calorie-free warm beverage available. Even in small parts, the leaves of this category provide polyphenols and minerals useful to the body without, however, providing too much caffeine, thereby promoting a pleasant relaxing effect.
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The Golden Yunnan Special Grade Red Tea (Black) is made entirely of small buds from Assamica camellia trees in Yunnan. The careful selection during harvesting allows for a product that is unique in its kind, able to meet the taste of those who are not used to drinking red teas due to their tannic character. The appearance of the Golden Yunnan may somewhat resemble that of some white Yin Zhen teas, but the golden color of these buds indicates that the product has been fully oxidized with a certain skill. Thanks to the care in processing and the selected harvest, in fact, the Golden Yunnan Special Grade Red Tea (Black) does not express the typical characteristics of oxidation in the cup, but instead maintains a slight vegetal tone. On the palate, the infusion also shows a floral aromatic component before fully capturing the mouth with its sweet flavor, which, due to the vegetal presence, will somewhat remind one of sugar cane. In the aftertaste, it is possible to detect the oxidative trace in the form of a taste that somewhat resembles raw cocoa, leaving a pleasant soft and warm sensation on the palate at the end of the tasting. Due to the similarity of this tea with the aforementioned Yin Zhen, we invite you to taste our Yunnan Silver Needle White Tea, so as to deepen the effect of oxidation on the young camellia leaves. Place of origin: Yunnan, China. Production: After harvesting, the leaves of the Golden Yunnan Special Grade Red Tea (Black) are allowed to wither in the sun according to the times set by the producer, before moving on to the folding phase. At this moment of processing, the product undergoes mechanical and manual manipulation that allows for the mixing of juices inside the leaf. From here begins a constant oxidative process that can be best managed by placing the product in temperature-controlled environments. Once the leaf reaches its typical brown color, the residual moisture in the vegetal mass is removed with bursts of hot air. After a few days of resting, the tea is ready to be consumed. Infusion method for the Golden Yunnan Special Grade Red Tea (Black): We strongly recommend infusing the Golden Yunnan Special Grade Red Tea (Black) in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at 90°C, a first infusion of 10 seconds can be made, and subsequently, keeping the water at the same temperature, the product can be further utilized by adding more water and increasing the previous infusion time by about 5 seconds (10 - 15 - 20...). For a more traditional preparation according to western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 90°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest filtering the infusion just after the established maceration time. The infusion times we suggest can also be slightly modified to your liking to achieve a taste that is more or less intense. It is advised to store in a cool and dry place, away from direct sunlight. Benefits of Red (Black) Tea: The category of red teas has the least impact on our body due to the stability reached by the product thanks to its total oxidation. For this reason, red tea is one of the most indicated for those who want to always have a calorie-free warm beverage available. Even in small parts, the leaves of this category provide polyphenols and minerals useful to the body without, however, providing too much caffeine, thereby promoting a pleasant relaxing effect.
