- Tea Knowledge
Golden streaks are a frequent characteristic of Dian Hong, the oxidised trichomes of growing buds that mark a tea of quality. But rarely does one see a tea like this, the completely downy buds in almost cherubic curls, unbroken by the darkness of the leaves beneath. But not all that glitters is gold, so does the taste of the infusion match the aureate appearance? Upon brewing, another characteristic is taken to a beautiful extreme: the rich and warming liquor is like nothing so much as a cup of steaming cocoa, supported by notes of brioche, toasted grain, and flan, its bitterness pleasant and sweetness not cloying. This is truly a deluxe Dian Hong for a very affordable price, a golden opportunity for any who enjoy the Yunnanese style.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.