Description
- dry tea strips are snail shape, tight and even, full with golden hair, lustrous reddish golden color
- brilliant red tea soup with “golden ring”, clear and bright
- high and sharp, strong honey and flowery fragrances
- heavy and thick, sharp or strong pungent sweet tastes
- wet tea is tender and bright red, even, fat and tender
Located in northern Burma and Yunnan, China, Camellia taliensis grows in the evergreen broad-leaved forest and the mixed forest of 1300 meters to 2700 meters above sea level. Dali tea is a wild relative of cultivated tea. The existing wild community of Dali tea is rare. In recent years, it has been found in the investigation of ancient tea resources, all of which are island like discontinuous distribution. Camellia taliensis chemical constituents have been analyzed, the content of caffeine and amino acid is low, and the commercial value is not big. The value of Dali tea is mainly used in the scientific research of tea, which is of great significance to the application of tea science and Technology (resistance breeding, genetic engineering) and the research of tea academic problems.
Dali tea has a long history of utilization and Cultivation in Yunnan, and its possible utilization can be traced back to the written records of Tang Dynasty. In the West and south of Yunnan, there used to be a large area of Dali tea garden in history, but in the past 100 or 200 years, they have been gradually replaced by C. sinensis var. assamica. At the beginning of this century, due to the trend of Pu’er tea in the market, the vast area of wild Dali tea in Yunnan was cut down, picked all leaves or dug away for cultivation, which almost caused devastating damage to the natural resources of this tea species.
In 1985, in order to restore the famous historical tea, Xiaguan tea factory specially organized technical personnel to investigate and analyze the history and current situation of Gantong tea in Dali. After repeated trial production, Gantong tea was successfully made with spring tender buds and leaves as raw materials, referring to the processing technology recorded in history and combining with modern new technology. The recent popularity of decaffeinated tea has contributed to the popularity of this kind of tea.
Today, Gantong tea has been widely planted at the foot of Malong peak in Cangshan Mountain. Gantong temple covers an area of nearly 10 square kilometers. Buddha tea, once rare and hard to find, has entered the homes of ordinary people. Gantong tea belongs to the so-called “ancient arbor tea”. It is made from one bud and one leaf or one bud and two leaves as raw materials, and is processed by green killing, rolling, first drying, re kneading, shaping, fire, full fire and other processes.
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.
