Yunnan Jinya Hongcha

Classification and Origin

Yunnan red tea Dianhong (滇红, Diānhóng) in the gongfu style (工夫红茶, gōngfu hóngchá).

top grade — raw material from single buds (单芽, dānyá).

Lincang (临沧, Líncāng) with Fengqing County, Baoshan (保山, Bǎoshān), Pu'er (普洱, Pǔ'ěr), Xishuangbanna (西双版纳, Xīshuāngbǎnnà), Dehong (德宏, Déhóng).

Origin: Yunnan Province (云南, Yúnnán), southwestern China.

Type: red tea (红茶, hóngchá), fully oxidized.

Facts

"金芽" — "golden bud"; the golden colour comes not from a dye but from the natural down that turns yellow during oxidation.

Jinya sits alongside "golden needle" (金针), "golden snail" (金螺), and "golden thread" (金丝) — all distinguished by the shape and method of rolling.

the character 滇 (Diān) is the ancient name and abbreviated designation of Yunnan, hence "Dianhong" — "red tea from Yunnan".

it is precisely the Assam variety, with its high polyphenol content, that makes Yunnan red tea especially rich compared to small-leaf red teas.

Dianhong production is less than a hundred years old, yet it has managed to become one of the calling cards of Yunnan tea alongside Pu'er.

History and Culture

1939.

Feng Shaoqiu (冯绍裘, Féng Shàoqiú), who is called the "father of Dianhong" (滇红之父).

Shunning County (顺宁, Shùnníng), now Fengqing.

Botany and Raw Material

tea plant Camellia sinensis var. assamica — large-leaf (Assam) variety.

"Fengqing large-leaf cultivar" (凤庆大叶种, Fèngqìng dàyèzhǒng), "Mengku large-leaf cultivar" (勐库大叶种, Měngkù dàyèzhǒng), "Menghai large-leaf cultivar" (勐海大叶种, Měnghǎi dàyèzhǒng).

single bud (单芽, dānyá) without a leaf, or a bud with a barely emerging leaflet.

abundant silvery down (毫, háo), which turns yellow and golden during oxidation.

Terroir

Climate: subtropical monsoon, with distinct dry and wet seasons, frequent fogs, and a large diurnal temperature range.

Soil: red earths and lateritic soils, rich in iron, with good drainage.

mountain plantations at altitudes roughly from 1000 to 2200 m above sea level.

western Yunnan, approximately 24.5° N and 99.9° E.

Production

the buds are withered, reducing moisture and making them pliable.

done carefully so as not to damage the delicate buds and to preserve the down; it sets the shape and initiates the release of juices.

the key stage, during which polyphenols oxidize and the colour of the material changes from greenish-yellow to golden-copper.

fixes the state of the leaf, stops oxidation, and forms the final aroma.

Organoleptic Profile

even golden-yellow and reddish-golden buds, abundantly covered with down.

from golden-orange to amber-red, transparent and bright.

honey (蜜香, mìxiāng), with notes of baked sweet potato (薯香, shǔxiāng), dried fruits, sometimes floral and malty nuances.

long, sweet, with a returning honey sweetness.

Taste: soft, rounded, distinctly sweet, with a velvety texture and almost no astringent harshness.

Chemical Composition

theaflavins (茶黄素, cháhuángsù), thearubigins (茶红素, cháhóngsù), theabrownins (茶褐素, cháhèsù) — these determine the colour of the infusion and the fullness of taste.

the Assam variety has a high initial content of these, yielding a rich infusion.

the content is high, as buds are rich in this alkaloid.

high content in buds is responsible for sweetness and softness.

form the honey and fruity tones.

Health Notes

provided by polyphenols and their oxidation products.

due to caffeine combined with theanine, which softens the sharpness of stimulation.

as a fully oxidized tea, Dianhong is traditionally considered more "warm" and gentle on the stomach than green tea.

Brewing

approximately 3–4 g of buds per 100–150 ml of water.

85–90 °C. Bud-grade material is delicate and rich in compounds, so boiling water easily extracts bitterness; a slight reduction in temperature makes the taste softer and sweeter.

a quick rinse (3–5 seconds) is acceptable but not mandatory; often the first infusion is drunk.

Teaware: gaiwan (盖碗, gàiwǎn) or a small Yixing clay teapot (紫砂, zǐshā) of 100–150 ml; a fairness pitcher (公道杯, gōngdàobēi) is separately convenient.

Storage

Humidity: avoid dampness to prevent the down from getting moist and losing aroma.

a dry, cool, dark place, away from heat sources.

tightly sealed container, protecting from extraneous odours, as the tea easily absorbs aromas.

Price and Authenticity

the high amount of manual labour involved in selecting single buds makes genuine Jinya Hongcha noticeably more expensive than ordinary leaf-grade Dianhong.

prices vary considerably depending on the area, harvest time, and proportion of pure buds; inexpensive offers of "golden buds" most often mean blended or reprocessed material.