Gold Thread Reserve

Tea type
Black Tea
Ingredients
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Caffeine
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Edit tea info Last updated by tvenier
Average preparation
200 °F / 93 °C 3 min, 30 sec

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From Red Blossom Tea Company

Our Gold Thread Reserve is the first pick of the Spring 2011 season, from the same Feng Qing tea garden that produced our regular Gold Thread. It is comprised of young tender leaf buds, each individually hand-picked to not only deliver the aromatics for which this tea is known, but also the sweetness and exceptionally smooth mouth feel that can only come from early stage tea buds. The tea buds used in our reserve grade was gathered a week and a half before those used in our regular Gold Thread.

Developed in the late 1930’s, Gold Thread Reserve is alternatively known as Jin Ya Dian Hong. “Jin Ya” means “gold bud” in Chinese, and “Dian Hong” means Yunnan red. The tea was crafted from the buds of the Da Ye tea plant, an ancient cultivar indigenous to Yunnan Province and one traditionally used to produce Pu-erh teas.

Once harvested, the tea is left to sun wither, a step that breaks down the tea’s cell walls and begins the enzymatic oxidation process. Once withered, they are bruised and allowed to sit until the light green color of the buds take on a yellowish golden hue, at which point the tea is given its final roast.

The result is exceptionally smooth, breathtakingly aromatic and complex. The golden red infusion yields a malty sweetness (maltiness is enhanced by sun withering), with notes of orange, raisins, maple syrup and brown sugar.

About Red Blossom Tea Company View company

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2 Tasting Notes

77
18 tasting notes

Very smooth, tasty black tea. Not as flavorful as I would like, but I may have used not enough tea in too much water.

Preparation
200 °F / 93 °C 2 min, 30 sec

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92
5 tasting notes

Had this tea hot to warm up to. I love the smell, to begin with. The dark color of the tea looked like coffee brewed and there was definitely a texture to the tea. I brewed it a little bit longer than I was supposed to (I got distracted!) but it never got bitter. I’ll reserve this for a treat on foggy mornings.

Preparation
200 °F / 93 °C 4 min, 15 sec

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