Cha Jin Luo
SKU: 700.954.29
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90
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In Western Yunnan, China, this tea is only produced from recently sprouted tops. Although Yunnan is known for its "golden teas", we usually find many variations in flavor profile depending on the specific region in Yunnan Province. High quality golden teas are harvested in early summer, May and June. This tea has a bright and rich flavor of roasted walnuts, chocolate with notes of red apple and hibiscus.
Weight: 50 g
Weight: 50 g
Take any teapot. Use 2 g of tea per 100 ml of water. Pour a small amount of hot water over the tea and strain it immediately. Pour water again and infuse the tea for 3−4 minutes. You can re-brew the tea leaves 2−3 times, increasing the steeping time by 2−3 minutes each time. The longer you brew the tea, the more intense the flavour will be.
Water temperature
AMOUNT PER 100ml
STEEPING TIME
80-85°C
2g
3-4min
COLOUR
AROMA
PALE YELLOW TO AMBER
SPICED HONEY
RE-BREW
Brewing GOLDEN Chinese Tea with a TEAPOT
2-3 times
Water temperature
AMOUNT PER 800ml
STEEPING TIME
85-90°C
8g
10-20s
COLOUR
AROMA
PALE YELLOW TO AMBER
SPICED HONEY
STEEPING TIME INCREASE
5-10s
Gongfu Style: Brewing GOLDEN Chinese Tea with a Gaiwan
Choose any gaiwan and preheat it. Use 8 grams of tea. Make sure the water is between 85−90°C. Pour water over the tea leaves. Allow the tea to infuse briefly, 10−20 seconds. Increase the steeping time by 5−10 seconds with each subsequent infusion. You can brew the tea up to 6−7 times, enjoying the evolving flavours with each infusion.
More to explore:
More to read:
The history of tea in China
Tea in China is an integral part of the country's cultural traditions. With the development of Chinese society, tea production has also contributed to the economic growth of the Middle Kingdom, while tea drinking remains a daily habit for most of the Chinese population.
