Abundant golden buds and a thick, malty sweetness distinguish Dianhong, made from the Yunnan large-leaf varietal at 1,200 to 2,000 meters. Distinct from the brisk black teas of India, it oxidizes to roughly 90 percent yet stays free of astringency, showing honey, cocoa, and sweet-potato notes across spring and autumn harvests. The golden-and-brown leaf steeps to a bright amber cup, its caffeine near 38 milligrams balanced by a rounded, sappy body. The downiest, most golden-tipped grades are sold as Yunnan Gold or Golden Needle, the very top of the range. As a category, Dianhong showcases how Yunnan's broad leaves translate into depth rather than sharpness.
설명
Dianhong is a premium Yunnan black tea distinguished by its abundance of golden buds and a rich, smooth character with notes of honey, cocoa, and sweet potato. Made from the large-leaf Yunnan varietal at high elevations, it lacks the astringency of Indian blacks, offering instead a thick, malty sweetness. The finest grades, covered in golden downy tips, are called Yunnan Gold or Golden Needle.
양조 가이드
추천 다기: Porcelain gaiwan or glass teapot — clear glass showcases Dianhong's large, handsome golden-tipped leaves and the deep amber-red liquor; gaiwan provides easy pour control for successive short steeps.
Yunnan black teas are more forgiving than Indian teas. Use 85-90°C — boiling water will mute the honey sweetness and emphasize any bitterness. Golden bud grades (Jin Ya) need lower temperatures (85°C) and shorter steeps. Multiple infusions are standard.
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