Gu Shu Dian Hong (Yunnan Black Tea)
Gu Shu Dian Hong, is made with from the tea leaf which is usually used for the production of high-grade pu-erh tea. It's regarded as the finest Dian Hong (Yunnan black tea) as it is made using the finest tea leaves. Gu Shu Dian Hong is a tea with a rich taste and deep aftertaste that far exceeds the level of ordinary black tea.
The majority of Dian Hong is produced in Feng Qing County, from the modern tea gardens
Dian Hong means Yunnan black tea. Dian means Yunnan, and Hong means black tea. In other words, Dian Hong is a term that refers to black tea produced in Yunnan. Most of Yunnan black tea (Dian Hong) is made in the area called Feng Qing County in Lincang City. If you get Yunnan black tea or Dian Hong as a souvenir, or if you buy black tea from Yunnan province that is usually sold at Chinese tea specialty stores, most of them are from Feng Qing. Feng Qing County is a region with a large number of Han Chinese, and its population ratio is opposite to that of other regions where the majority of ethnic minorities are. In Yunnan, tea gardens with a long history, which are basically old trees, belong to ethnic minorities. On the contrary, most of the tea gardens owned by Han Chinese are mainly newly developed tea gardens. Tea gardens for black tea in Feng Qing are columnar cultivation styles like those in Japan, Taiwan, India and Sri Lanka, and the tea trees are not very old. The altitude is mainly around 1500-1600m, but the quality is medium to high because the altitude is remarkably high compared to other tea producing areas.
Black tea made from the finest ingredients that can be processed into premium raw pu-erh tea
As a result of seeking high quality raw tea leaves, we chose a naturally grown tea plantation at an altitude of 2100-2200m in Zhenkang County instead of the well-managed Feng Qing tea plantation. The tea plantations were owned by the Yi ethnic minority, all of which consisted of old trees over 100 years old and were semi-wild. The quality of tea is higher if it is grown at higher altitudes, from older trees, and without fertilizer garden. What all three factors have in common is that tea trees grow slowly. The slowly grown tea leaves are rich in polyphenol and minerals, have a strong aftertaste, a long-lasting finishing, and a richness that travels deep down the throat. These high quality tea leaves are usually processed into raw pu-erh tea. This is because in Yunnan, high-quality tea leaf is in huge demand in the tea market and when it is processed into raw pu-erh tea it can be sold very well. However, we kept the purchase price low by purchasing the fresh tea leaf directly from the farmers.
Gu Shu Dian Hong (古樹滇紅)
The Dian Hong is processed as follow: after several hours of withering, the tea leaf is rolled and then fermentation took place. Short withering means that the tea leaves contain a lot of water, so the tea leaves ferment very thoroughly. For this reason, the tea leaves have a very bright crimson color like copper red. The aroma is delicate, the taste is gentle, and those who think that black tea is astringent will be surprised by its smooth taste. It has no bitterness or astringency in taste. It is a tea to be enjoyed anytime in a day.
Because it is a well-fermented tea, it goes very well with milk and is also recommended for milk tea. When I drank it as a milk tea, the natural sweetness of the tea ingredients stands out and it tastes like a dessert. Tea trees are grown with no fertilizer and no pesticide, so tea leaf is heavily attacked by plant-hoppers, as a result, tea has a soft honey scent. In addition, deep fermentation gives it a hint of menthol and brown sugar flavor, making it a very easy-to-drink and delicious tea. In addition, in making Gu Shu Dian Hong, the fresh tea leaf is harvested when the tea buds are still young, so the taste is very smooth and gentle.
Since the soft taste of Gu Shu Dian Hong is important, it was made from 1-bud and 2-leaves tea leaves.
How to prepare a nice cup of tea:
We recommend tap water because it is a common source of water. Tap water is added with chlorine for disinfection purpose. When tap water is used, boil it for 3-5 minutes to remove chlorine. However, even if it boils, chlorine cannot be completely removed. Whenever possible, use a water purifier with an activated carbon filter to remove chlorine in the water. Otherwise, the flavor of tea and chlorine will react together and you will not be able to enjoy the original flavor. In addition, chlorine is added to kill microorganisms. It kills not only the microorganisms that are harmful to health, but also the good bacteria that live in our intestines. In addition, various harmful effects of chlorine to our body cells have been reported; chlorine can be a cause of allergies.
Distilled water and reverse osmosis membrane water do not contain any minerals, so the taste of tea tends to be flat. Please use natural mineral water, and filtered tap water as much as possible.
In addition, never clean up the scale that is formed on the inner wall of kettle. If you wash the kettle with citric acid, you will not be able to obtain the original taste of tea.
Once you have decided on the type of water to be used, please continue to use the same type of water and do not change the type of water. It's because of different types of water has a different mineral content. When you change to another type of water, a large amount of minerals elute from the scale, and after some time, the taste of tea becomes dramatically worse. So, continuously using the same water is the key to making tea delicious.
A guideline is 3g of tea leaf for 1-2 persons, or if you prefer a thicker taste, please use 5g of tea leaf.
Rinse the tea set with boiling hot water
Pour boiling water in a 200-400 ml teapot.
Put on the lid, and leave it for 10 seconds. This will warm the tea set.
After 10 seconds, pour off the hot water from teapot.
Then pour in the tea leaf, and pour in the boiling hot water.
First brew: let the tea leaf soak for about 1 minute. then quickly pour out the tea from the teapot until the last drop.*
Second brew and subsequent brewing: leat the tea leaf soak only for a few seconds.*
* For every brew, be sure to pour the tea to the last drop.
In addition, after first brew, remove the lid and cool the tea leaves to prepare for the second and subsequent brews. By cooling the tea leaves, you can prevent the tea leaves from over-steamed, so that the tea leaves remain fresh, and you can enjoy a few more fresh brew even if you brew the same tea many times.
Gong-fu tea brewing method
The Gong-fu tea brewing method is a method that maximizes the aroma of tea leaves by brewing tea at high temperature for a short time, and it allows you to enjoy the fresh aroma even if you continue to brew many brews.
As a guide, use 5g of tea leaves for 100ml of hot water.
First, warm the tea set with boiling water for 10 seconds and discard the hot water. After putting the tea leaves in the tea pot, pour boiling water into it, leave it for 5 to 10 seconds, and then discard the hot water quickly. The water you throw away has a tea color, but please be firm. The purpose of this step is to raise the temperature of the tea leaves. The standard for the first brew is about 10 seconds. If you feel the tea taste is too thin, you can prolong the brewing time. After the second brew, a few seconds of brewing is sufficient.
How to make black tea using a small tea pot:
How to store tea leaves
Tea is sensitive to humidity, and if it absorbs even a small amount of water, it will begin to deteriorate immediately.
Please note that water is unintentionally absorbed by tea in the following situations.
1. When brewing tea, it is placed nearby and the moisture comes from steam.
2. Moisture from the tea spoon etc.
3. Because the bag of tea is opened on a humid day or in a humid place, like kitchen
4. Water condensation occurred because the bag of tea was opened immediately when it was taken out of the refrigerator.
5. The sealing of the bag was not perfect and water condensation occurred, even though the bag was left in the room temperature for a while before the bag was opened.
In fact, 4 and 5 seem to be the biggest causes of tea leaf deterioration.
When store tea in the refrigerator, inside the bag is cold, and even if it is tightly sealed with tape etc., the outside air will enter the bag at a considerable rate and cause water condensation. If the tea leaves have water condensation, the aroma will change dramatically in 2-3 days.
So, store tea at room temperature as much as possible, and keep it away from humidity by sealing it in a well-dried room. Ideally, consume the tea within a few months after opening the bag.
Unopened and vacuum-packed products can be stored for more than a few years. If you want to proceed with further aging, store it at room temperature in an unopened state (vacuum packaged). If you want to maintain the quality as it is without much maturation, please keep the unopened package in the refrigerator. If it is stored in the refrigerator, be sure to bring it to room temperature and leave it for 24 hours before opening the bag.You might think that it will be okay if you leave it for half a day, but it is no exaggeration to say that tea leaves have a very large surface area and are a natural heat insulating material. When you touch it with your hand, it feels like it has already returned to room temperature, but the inside is cold and it takes 24 hours to fully return it to room temperature. After removing it from the refrigerator and opening it, store it at room temperature, and not to put it back to the refrigerator. Consume it within a few months to enjoy its fresh aroma and taste.
There is a tapper that can create a vacuum state, it is a commercially available product. It's not a popular item, but it's perfect for storing tea, so I think it's a good idea to look for those special containers for storing tea.