Dian Hong Xiang Gui
SKU: 700.954.29
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70
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China's southwestern province of Yunnan, located "south of the clouds", is one of the famous regions of origin of the tea tree. The large-leaved camellia grows here, and it is these buds and delicate early spring leaves that are exclusively handcrafted to produce this golden tea variety – famous for its natural honey sweetness and gilded beauty. The flavor is a balanced blend of jasmine, sweet baking and prune.
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
AMBER TO DARK BROWN
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
AMBER TO DARK BROWN
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.
