Yunnan Golden Snail – Dian Hong Jin Luo

Comprehensive Guide to Dianhong Golden Spiral Tea

Historical Origins
Dianhong Golden Spiral is a representative innovative product of Yunnan black tea in the early 21st century, developed from traditional Dianhong Gongfu tea. Inspired by the rolling technique of Biluochun, it crafts Yunnan large-leaf tea into a spiral shape. After 2010, it became a premium Dianhong variety, primarily exported to international markets such as Japan and Germany. In 2021, it was honored as one of Yunnan’s “Top Ten Famous Teas.”

Tea Characteristics
1. Color and Shape
– Dry Leaves: Curled into spirals, with golden tips prominently visible, exhibiting a mix of dark gold and black (golden-yellow buds with dark brown leaves).
– Spent Leaves: Evenly red and soft, with intact buds and leaves, displaying a “red-edged” feature when unfurled.

2. Sensory Experience
– Liquor Color: Bright golden-red like amber, with floating golden tips visible under light.
– Aroma:
? Varietal Aroma: Honey and caramel notes.
? Processing Aroma: Ripe fruitiness (mango, lychee).
– Flavor:
? Rich, mellow, and smooth, with a creamy texture on the palate.
? A lingering, slightly bitter aftertaste reminiscent of dark chocolate, with a sweet, refreshing throat feel.

Brewing Techniques
1. Glass Cup Spiral Brewing (Visual Enjoyment)
– Vessel: Wide-mouthed glass cup (350ml).
– Steps:
① Add 3g of tea (about 10-12 spirals), rinse with 90°C water for 5 seconds.
② Pour water in a spiral motion to activate the leaves; first steep for 1 minute.
③ Observe the tea spirals slowly unfurling like blooming flowers.
④ Can be steeped 3 more times, increasing each infusion by 30 seconds.

2. Yixing Teapot Steeping (Enhancing Richness)
– Equipment: Zhuni Xishi teapot (180ml), white porcelain tasting cup.
– Key Points:
① Preheat the pot with boiling water, add 6g of tea, and dry-steam for 1 minute to awaken the leaves.
② First rinse with 95°C water using a “low, slow pour,” steep for 15 seconds (rinsing step).
③ Formal brewing:
? Infusions 1-3: Immediate pour-out.
? Infusions 4-6: Extend steeping time to 20 seconds.
④ Pairs excellently with rose honey as a flavored drink.

3. Cold Brew Fruit Infusion (Innovative Method)
– Process:
① Combine 4g of tea spirals, 50g of fresh mango cubes, and 600ml of mineral water.
② Refrigerate for 8 hours.
③ Filter and serve over ice to amplify the fruity aroma.

Core Production Techniques
– Rolling and Shaping: Hand-rolled 6-8 times into spirals.
– Fermentation Control: Temperature 25°C±2, humidity 90%, lasting 10 hours.
– Charcoal Roasting for Aroma: Slow low-temperature roasting with walnut wood charcoal (65°C for 24 hours).

(Note: Premium Golden Spiral must meet the “Three No’s”: no sourness/astringency, no stale odor, no loss of golden tips.)