Tea "Da Jin Ya" or "Big Golden Bud"

Let's start these notes by tasting great tea from the Yunnan Province. After all, what could be better than hot, fiery orange tea on a wooden board in cold weather?

My acquaintance with tea began in Russia, about 3 years ago. You may be surprised, but the tea culture is very common in Russia. A sufficient number of high-quality shops, online and offline, offering great tea at a good price. For example, take a look at the "Tea Workshop" website. A masterpiece! The people who do this put their hearts into it, they care very much about quality, taste, and assortment.

Now I live in the Netherlands. To my relief, the tea culture has not passed by this magical country. Of course, I took my tea set with me.

The tea was bought at the "Moy Chay" tea club in Amsterdam. I love this place. These guys are brilliant!

You can buy tea online or in the store. They have tables in the store, so you can experience the tea ceremony, and you will be supplied with everything needed: teapot, tray, and cups. I highly recommend spending some time here, drinking high-quality teas, and enjoying the quiet atmosphere. An interesting fact. The company was originally founded by Sergey Shevelyov in Moscow. "Moy Chay" in Russian means "My Tea" literally.

Big Golden Bud

Today, we will try the "Da Jin Ya"(大金芽) tea, which translates to "Big Golden Bud". The tea grows high up in the serene North-west tea region of Yunnan Province.

Harvested from the first buds at the end of March, the tea is hand-picked and hand-processed. It originates from a picturesque setting perched 1800 meters above sea level.

The leaves are dry, uniformly large, golden-colored, and silky, with reddish-yellow tips. They consist of fully preserved buds without stems or other broken parts.

The tea is first spread out flat on special bamboo baskets and gently dried in the sun for about 4 hours. It is precisely through withering in the sun that this tea achieves complex fruity and citrus-like aromas.

This is followed by further steps of fermentation, storage, and drying. The special feature of the fermentation process is the use of wooden vessels made of Xiang Bai Mu wood, which gives the tea its distinctive aromatic character during this harvest.

Taste and aroma

Aroma: Intense, honeyed, sweet, with a multifaceted bouquet and light floral notes. Taste: Silky with hints of chocolate and a sweet finish. Rich and juicy, with a lingering aftertaste.

The brewed tea boasts a bright, warm, multifaceted bouquet with notes of fruits and honey. The fragrance is deep and warm.

The tea perfectly withstands boiling water; 10 grams is sufficient for 2 of my 1.5-liter thermos flasks.

Recommended!

This is one of my favorite teas. It is very similar to classic black tea, but its taste is much richer, and the aroma is indescribable. The cat approves and recommends drinking this tea every day! See you!