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Golden Yunnan Special Grade Red (black) Tea is made entirely from small buds sourced from Camellia assamica trees in Yunnan. Careful harvesting selection produces a unique product capable of appealing even to those who do not usually drink red teas because of their tannic character. The appearance of Golden Yunnan may somewhat resemble that of certain Yin Zhen white teas, but the golden color of these buds indicates that the product has been completely oxidized with considerable skill. Thanks to the care taken during processing and the selected harvest, Golden Yunnan Special Grade Red (black) Tea does not express the typical characteristics of oxidation in the cup, instead retaining a slight vegetal tone. On the palate, the infusion also displays a floral aromatic element before conquering the entire mouth with its sweet flavor, which, also because of the vegetal presence, will somewhat recall sugar cane. In the aftertaste, it is finally possible to sense the oxidative trace in the form of a flavor that somewhat recalls raw cocoa and leaves a pleasant soft, warming sensation on the palate at the end of the tasting. Because of this tea’s resemblance to the aforementioned Yin Zhen, we invite you to taste our Yunnan Silver Needle White Tea to further explore the effect of oxidation on young camellia leaves. Place of origin Yunnan, China Production After harvesting, the leaves of Golden Yunnan Special Grade Red (black) Tea are left to wither in the sun according to the times established by the producer before proceeding to the rolling stage. At this point in processing, the product undergoes mechanical and manual manipulation, allowing the juices inside the leaf to be remixed. From here, a constant oxidative process begins, which 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 plant material is removed using jets of hot air. After resting for a few days, the tea is ready to be consumed. Golden Yunnan Special Grade Red (black) Tea infusion method We strongly recommend infusing Golden Yunnan Special Grade Red (black) Tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan holding approximately 100 ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing all the tea’s flavors to be fully appreciated. After quickly rinsing the leaves with water at 90°C, proceed with a first infusion of 10 seconds. Subsequently, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 5 seconds (10 - 15 - 20…). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (approximately 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 as soon as the established steeping time has ended. The infusion times we recommend may, however, also be slightly adjusted to personal preference to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight. Benefits of Red (black) Tea The red tea category has the least impact on our body because of the stability achieved by the product through its complete oxidation. For this reason, red tea is one of the most suitable choices for those who always want to have a calorie-free hot beverage available. Although in small amounts, the leaves in this category also provide polyphenols and minerals useful to the body without providing too much caffeine, thus promoting a pleasant relaxing effect.
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