Klassisk gongfu svart te

Dian Hong Gong fu Black Tea
Adopting the fresh leaves of Yunnan large-leafed tea tree, refined by the traditional craftsmanship of withering, knådning, jäsning, drying, etc., the soup color is red and translucent, the golden circle is obvious, the taste is strong and refreshing with stimulating, and the bottom of the leaf is red and even and bright. The phenomenon of cold muddy (milky curdled tea soup after cooling) is an important symbol of high-quality Dian Hong.

Ancient Tree Red Tea
The tea is made from the fresh leaves of wild arbor tea trees that are over 300 years old in Lincang Fengqing and other places. The tea leaves are rich in substance, with strong tea flavor, golden and bright soup color, unique “Fengqing sweet aroma” – honey and icing sugar sweetness intertwined, long-lasting sweetness, and coolness in the throat.35. Because the ancient tea trees grow in the deep mountains and dense forests, it is difficult to pick them, and the production is scarce, which makes them even more precious. It is more precious because it is difficult to harvest and the production is rare.

Production Process Characteristics
Plockningsstandard: Spring tea with one bud and one leaf or two leaves at the beginning of the first spring is preferred, the buds and leaves are fat and strong, and the water content is moderate.

Key process:
Withering: Bamboo gabion drying for 12-18 hours, to promote the transformation of grassiness into fresh aroma
Knådning: precisely control the cell breakage rate to about 70%, forming “copper and red edges”.
Jäsning: 3-5 hours at 23-25℃ and 90% humidity, the leaves become bronze in color.
Torkning: high-temperature fire (105℃) to passivate the enzyme activity quickly, and slow-roasting to finalize the aroma.

Quality Characteristics and Tasting
Sensory performance: the dry tea is oolong with golden hair, after brewing, the soup color is red with golden rings, the aroma is rich in layers (honung, flowers and fruits, sugar), the taste is mellow and full-bodied, and the brewing resistance is high.

Unique terroir: Lincang high altitude (1500-2200 mätare), large temperature difference between day and night and humus deep red soil environment, giving tea high amino acid and tea polyphenol content, the formation of “strong, strong, fresh” distinctive style.
Lincang Dian Hong tea is not only the carrier of historical heritage, but also the flavor expression of Yunnan’s high mountain ecology, and its classic status is unique in the black tea category.

Ingredienser: Yunnan big leaf tea
Behandla:
1. Färskt bladplockning (variety determines style)
2. förtvining (aktivera enzymaktivitet)
3. Knådning (shape breaking)
4. Jäsning (Kvalitets slutförande)
5. Torkning (fixa aroma och stoppa jäsning)
6. Raffinering och betygsättning
Smak:Fast, mörk och fet färg, orange-red crystal clear soup color, rich and long-lasting honey aroma, delikat halssmak, Mycket motståndskraftig mot bryggning.
Typ:Dian Hong Tea
Chunming Tea Industry, 36 years of tea making, 10,000 fornträd, 10,000 tunnland organisk te; good tea is not as good as good tea, Sammanfattningen kommer från förmågan att källa resurser!