Black Tea Golden Bud, Jin Ya Hong Cha, Chinese tea from Fengqing County, Yunnan Province (Red Tea), 50g

BLACK TEA · CHINA

tags:

Honey · Malt · Sweet

How to brew

Gaiwan · 5–7 g / 150 ml · 90°C · 5–10 sec · 8+ steeps

Origin

China · Fujian · Wuyi Mountains

Around 450 m · 40+ year-old bushes · spring harvest

Factsheet

Black tea · Da Hao · golden tips · handpicked · fully oxidized

Golden Bud Black Tea

A rich yet elegant black tea made from tender spring buds and young leaves. The liquor is sweet and mellow, with honeyed and malty notes and a rounded, full-bodied texture.

The finish is smooth and naturally sweet.

The liquor is bright red.

Main taste notes:

Intensity:

4 of 5 · sweet and full-bodied

For the taste diagram:

Vegetal — 1/5

Floral — 2/5

Sweet — 5/5

Roasty — 2/5

Spicy — 2/5

Fruity — 3/5

Wood / earthy — 2/5

Wuyi Mountains, Fujian, China

Golden Bud Black Tea is made from the Da Hao cultivar growing at approximately 450 meters on the southern foothills of the Wuyi Mountains.

The bushes are over 40 years old. Tender spring material — one bud with one newly opened leaf — is picked by hand and processed through withering, rolling, oxidation, drying and refinement.

The finished leaves show abundant golden tips, giving the tea its name.

Tags:

📍 Wuyi Mountains · Fujian

⛰️ Around 450 m

🌳 40+ year-old bushes

🌿 Da Hao

🌱 Spring harvest

TYPE

Black tea · fully oxidized · golden tips

GOOD FOR

Morning · Afternoon · Everyday drinking

HARVEST

Spring

CULTIVAR

Da Hao

ORIGIN

Wuyi Mountains · Fujian · China · around 450 m

INTENSITY

BREWING

5–7 g / 150 ml · 90°C · 10–15 sec

STEEPS

8+

Golden Bud Black Tea is produced from tea bushes over 40 years old, specifically the Da Hao variety, grown in sustainable agriculture certified tea gardens located in the southern foothills of the Wuyi Mountains, Fujian Province. At an altitude of 450 meters, the region’s rich soil and favorable climate contribute to the tea’s high quality and unique character.

The tea is hand-picked, selecting one bud and one newly sprouted leaf, during the spring season. It is processed using traditional black tea methods, including withering, rolling, fermentation, drying, and refinement. This meticulous craftsmanship results in tightly rolled leaves covered in golden tips, giving the tea its name.

When brewed, this tea produces a bright red infusion with a sweet, mellow, and full-bodied flavor. Its distinctive aroma and balanced taste are a result of the enzymatic oxidation during processing, which reduces polyphenols by more than 90%, creating the signature red liquor and sweet aftertaste of high-quality black tea.

For brewing, use boiling water (100°C) in a white porcelain gaiwan. Infuse the tea for 10–15 seconds for the first steep, gradually increasing the steeping time for subsequent brews. This tea can be brewed more than eight times, revealing new layers of flavor with each infusion.