Orgin: Baoshan, Yunnan Province
Harvest: 2021 spring before the Qingming Festival (Ming Qian)
Material: tender 1 sprout and one leaf of original ancient Dianmian tea trees (Camellia irrawadiensis P.K. Barua)
- dry tea strips are fat and sturdy, tight and heavy, with golden hair, lustrous pitch-balck color with reddish brown
- brilliant red tea soup with “golden ring”, clear and bright
- high and sharp, long lasting flowery fragrances
- heavy and thick, sharp or strong pungent sweet tastes
- wet tea is tender and bright red, fat and thick
Dianmian tea, Camellia irrawadiensis, is a plant of Theaceae Camellia. Dianmian Tea plants are distributed in Yunnan, China and Myanmar, mainly distributed in Southwest Yunnan and the upper reaches of Irrawaddy River in Myanmar. The buds and leaves can be made into tea for drinking.
Dian hong is used a big-leaf tea variety in Fengqing and Lincang of Yunnan province, also called “Yunnan Gongfu Black Tea”, usually made into a Baota-pagoda shape, this shape blooms like a flower after infusing into water. It is used as a relatively high end gourmet black tea and is sometimes used in various tea blends. The main difference between Dian hong and other Chinese black teas is the amount of fine leaf buds, or “golden tips,” present in the dried tea. Finer Dian hong produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dian hong produce a darker brownish brew that can be very bitter.
The kind of teas could be called High Mountian Tea 高山茶, the tea fields’ height above sea level must be higher than 800 meters. Comparing with other teas growing at lower see levels, high mountian teas are much more special: first, high mountian tea’s tastes are more clear and sweet, because of strong root systems, high mountain tea plants could absorb more mineral substances and nutrients; Second, high mountian tea’s textures are more smooth and soft, since high mountains surround all the year round with cloud and mist, high humidities, rich diffusion lights and big differences in temperature between the day and the night are optimal for tea plants to produce some desirable compounds; Third, high mountian tea’s liquid is more clear and bright, because lights on high mountains are mainly blue-purple lights, which could restrain undesirable compounds to produce; Fourth, high mountian green tea‘s fragrances are much higher, longer daylight hours and relative lower temperatures are good for fresh leaves to produce aromatic compounds.