Relative to other Chinese black teas, Gold Thread is a newcomer. It was developed in the late 1930s in response to increasing worldwide demand for black tea. Whereas most Chinese black teas are based on established cultivars, Gold Thread comes from Da Ye leaf buds, an ancient tea cultivar indigenous to the southwestern Chinese province of Yunnan and one traditionally used to produce Pu-erhs.
In Chinese, Gold Thread is called “Jing Ya Dian Hong”. “Jing Ya” means “golden leaf bud”, referring to the hand gathered, inch long unopened buds used in its craftsmanship, and “Dian Hong” refers to tea’s provenance and full oxidation: Dian is the historic name for Yunnan, and red is what the Chinese call black teas.
Harvested Spring 2011 from Feng Qing area in western Yunnan, our Gold Thread was carefully hand picked, sun withered, rolled to bruise the leaf, and then allowed to slowly oxidize before roasting.
The result is breathtakingly aromatic and complex tea. Deeper and with a more noticeable hint of smokiness than our reserve, the golden red infusion of this tea has similar notes of orange, candied yams, maple syrup and brown sugar.
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 1 min 45 sec
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 200 ° F
Steep Time 1 min 30 sec
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 2 min
Black teas from Yunnan have a distinct maltiness that is wonderful when brewed properly. We recommend a lighter hand when brewing Gold Thread.
For a gaiwan or small tea pot, use 3.5 grams of tea leaves, brewed at 200 degrees. Give the tea an initial 1 second rinse, then brew the first infusion for 1 minute. Steep the second infusion for 1 minute 30 seconds. For subsequent brews, increase steep time in 30 second increments.
