Red Tea (black) Yunnan Golden Snail 50 g

Description

Yunnan Golden Snail Red Tea (black) is a fine, perfectly balanced medium-intensity black tea from Ning’er County, Yunnan province, China. The term Dian Hong means "Red of Yunnan", referring to its origin and type, while Jin Luo, meaning "Golden Snail", describes its characteristic shape, obtained by manually rolling the leaves into small spirals similar to the famous Bi Luo Chun green tea. Origin and Tradition The Hani and Yi Autonomous County of Ning’er is located in Pu’er Prefecture, next to the city of the same name. This region has a long history of tea cultivation, with roots dating back more than 2,000 years. However, black tea production is relatively recent, having begun in 1938 in Feng Qing County. Thanks to its balanced, astringency-free taste, Dian Hong quickly became one of the most appreciated black teas, characterised by a full body and sweet, malty notes. This tea is made exclusively with Yunnan Large Leaf leaves, the same variety used for the region’s fine pu-erh teas. Each bud and leaf is hand-picked in spring and then rolled into the typical snail shape. In the finished product, the golden and black spirals can be clearly distinguished; they open elegantly during infusion, revealing their unique structure. Aroma and Taste The liquor has an intense amber colour and a medium-bodied structure. The aroma is delicately savoury, with hints of rye bread and soy sauce. On the palate, Dian Hong Jin Luo Golden Snail is distinguished by its malty sweetness, reminiscent of freshly baked sweet bread, with cocoa and molasses notes that make every sip enveloping and refined. Place of origin Yunnan, China Brewing method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan holding approximately 100 ml. With this preparation, 5 g of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea’s flavours. After quickly rinsing the leaves with water at 80–90°C, make a first infusion of 5 seconds. Then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 10 seconds (5–15–25…). For a more traditional Western-style preparation, we recommend 3 g of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 80–90°C for 1.5 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the prescribed steeping time has elapsed. The suggested infusion times may be slightly adjusted to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight. Characteristics of Red Tea (Black) Dian Hong Golden Snail is a black tea whose processing gives the leaves their typical spiral appearance. During infusion, the leaves gradually open, allowing the structure of the raw material to be observed. Its profile combines malty, sweet, toasted and slightly savoury notes, with nuances of cocoa and molasses. Its versatile format makes it suitable both for Gong Fu Cha preparation and Western-style infusion.