Basic Introduction to Lingyun Black Tea

Lingyun Black Tea is a black tea produced in Lingyun, Guangxi, and belongs to the large-leaf variety. Currently, it is mainly produced as a twisted leaf black tea. The tea liquor is red and bright, with autumnal red being the most distinctive. It has a strong fragrance and is classified as a high-aroma black tea. This is currently the only tea that can fill a 40 square meter room with its black tea aroma from just one pot. The tea is lightly fermented, and new batches are quite potent. The best time to drink this tea is after it has been stored for around half a year. The top grade, due to its abundance of golden tips, is also known as Lingyun Golden Tips.

Nutritional Value

Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, Caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and more. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the fresh leaves' chemical composition, resulting in the production of components like theaflavins and thearubigins. Its aroma becomes significantly more pronounced compared to the fresh leaves, forming the unique color, aroma, and taste characteristic of black tea.

Product Characteristics

Lingyun Black Tea is distinctly different from Dian Hong (Yunnan black tea) and Ying Hong (Hong Kong-style black tea). Its characteristics include a lighter bitterness, less stimulating nature, and a more pronounced aroma. Ying Hong has a more reserved aroma and a sweeter taste. Dian Hong is more stimulating and bitter, with a deeper aroma.

Tasting Method

Amount of dry tea: 3 grams. The color of the tea is a chestnut brown and red, the shape tightly curled and covered with downy hair, with a sweet harmony.

Select individual tea buds.

Use a medium-sized covered bowl, add the tea, about 80 milliliters, and brew with mountain spring water at 85 degrees Celsius.

Second infusion: 35 seconds.

Third infusion: 45 seconds.

Fourth infusion: 50 seconds.

Fifth infusion: 55 seconds.

Final infusion with extended Steeping: 300 seconds.

From left to right, infusions one to five. The tea liquor is clear and bright, ranging from a ginger hue to red. The taste is smooth and mellow, with a slight return of sweetness and salivation, accompanied by a sweet fragrance and fruity notes.