2013 Jinggu Da Bai Hao Hong Cha

4.5 stars  4.5  1 review  Added 25.07.2013 by Eternal Spring, Tea status: [218] A 4299x
2013 Jinggu Da Bai Hao Hong Cha
2013 Jinggu Da Bai Hao Hong Cha 2013 Jinggu Da Bai Hao Hong Cha 2013 Jinggu Da Bai Hao Hong Cha
2013 Jinggu Da Bai Hao Hong Cha 2013 Jinggu Da Bai Hao Hong Cha 2013 Jinggu Da Bai Hao Hong Cha
2013 Jinggu Da Bai Hao Hong Cha

Category: Red tea

Country: China

Province: Yunnan

Harvest: March 2013, Jinggu

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , ,

Description:

Jinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White tomentum”. The tea leaves and buds with dense white tomentum are larger than other tea variety. Its delicate aroma is sweet and appealing, its taste is thick mellow and unforgettable.

This is one of highest Yunnan black tea production - first harvest, hand picked and highly selective process. Pleasant taste of Yunnan Hong Cha (black teas). The dry material - hairy aromatic long buds. Rich flavorful cup with lingering notes of honey and little spice, delicate and balanced. The soup is golden with pleasant aroma.

Very good tea for the Gong Fu tea ceremony. Early spring Yunnan black teas are quite rare and expensive, But they have many health benefits and a very delicious taste


  •   Display count: 4299  


Eternal Spring
16.08.2013 10:59:35
Eternal Spring

Tea covered with golden shiny fluff

5 stars 4.5 This review helped: 0 / 0

Leaves are really beautiful. Dry leaves are covered with golden shiny fluff. It is not much visible on the pictures. Tips are really great and solid. Visually it is a very nice tea. I am using water.100°C. The infusion is brownish-red. Wet leaves smell intensely after overripe berries. The taste is nicely balanced. There is nothing standing out of smooth delicate taste. There is a hint of honey, but the sweetness is minimal and it is covered with a delicate astringency and dry feeling on the tongue.

Personally, I prefer the full bodied taste. I am using 4 grams per 100ml and steep for about 20 to 30s. The taste is still smooth and delicate even for longer steeping. There is just more astringency and dryness on the tongue in the aftertaste. I like it this way :-) It's a nice tea. For those who love classic red tea, I definitely recommend to taste it.


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Quotes - Red tea


„hong; 红 - red. In China, what is called black tea in the English speaking world, is called red. Cooked Puer is sometimes mistakenly referred to as a black tea.“

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Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q610] [s78]





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„The most classical Puerh Tea is the Bingcha, recorded in Yong-Zheng 13th year in Qing Dynasty (1735). Each tea cake weighs 7 Liang (357 grams). Seven cakes make 1 Tong (wrapped in leaves), weighing 49 Liang. It was sold in nice places and also was exported abroad. It was re-named as "Yunnan Qizi bingcha - Yunnan seven cake tea" during the Cutural revolution.“

Source Web: Pu-erh.Net. Puerh History: Noteworthy Facts[online]. Available on WWW: <http://www.pu-erh.net/sections.php?Choice=Puerh_History>. [q742] [s82]

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