Nannuo Sun-Dried Red (曬乾紅茶, Shài Gān Hóng Chá, "Sun-Dried Red Tea") - Tea Sketches
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- čas přidán 26. 10. 2022
- Nannuo Sun-Dried Red (曬乾紅茶, Shài Gān Hóng Chá, "Sun-Dried Red Tea") - This tea is made from the big leaf varietal of the Yunnan tea plant that is used to make Pu'er. It differs in process from Pu'er and most process of red tea in that it is never cooked. Instead the fresh leaves are rolled and massaged, breaking the cell walls and releasing the enzyme polyphenol oxidase which catalyzes the oxidation of the leaves. The tea leaves are massaged between one and three times over the course of the day and left in the shade to rest in between. By nightfall the green leaves have turned brick red. The oxidation gives this tea its refreshingly light astringency and its deep, sweet woody character. This tea was our introduction into the world of Shài Gān Hóng Chá 曬乾紅茶 ("Sun Dried Red Teas"). The juicy freshness of this uncooked red makes it a great starter red tea for folks just beginning their red tea journey or who might be unaccustomed to the astringency of small-leaf, cooked red teas.
Try this tea for yourself here: westchinatea.com/30g-nannuo-s...
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You nailed it. I can taste this tea as I watch you brew it. CC Fine Tea makes a sun-ripened Jingmai hongcha cake and it’s one of my favorites, especially as the weather gets warmer. There’s a refreshing quality about it. It’s wonderful cold-brewed overnight in the fridge, too!
This is such a lovely, easy tea. One of my favorites for casual drinking.
We miss your regular uploads! Love the content of course
We're taking a breather, but we'll be back! Not to worry!
Wow i gotta get some Tea from ya... 🍵
Let us know what you think if you do!
is it ok to leave the lid on when you are not steeping the tea? I was told long ago that doing that would lessen the flavour because of the moisture or something.
This is different for each tea! Some teas will stew in a guy one with the lid on, and that will kind of shorten the life of the flavor of fragrance of that tea in some cases. In other cases leaving the lid on keeps heat inside the vessel which is ultimately good for that tea. I'd say just experiment with each individual tea and see what works for you!
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Wow, that looks good(my body will probably say otherwise, though). Please correct me if I'm wrong, but as far as I know, I believe this can be classified as a special type of _Diān Hóng_ (滇紅)?
Correct - this definitely falls under "dian hong"