This is a Red/Black tea from Feng Qing, Lincang in Yunnan, China. Dian Hong means Yunnan Red, Da Jin Zhen means Big Golden Needles, referring to the appearance of the tea leaves. This tea was harvested in autumn from buds of 云抗10号茶 (Yun Kang No. 10) a particularly bud heavy, highly impactful cultivar developed by the Tea Research Institute at the Yunnan Academy of Agricultural Sciences officially reocgnized in 1987. It has oblong shaped leaves that grow pointing slightly upwards. The leaves are harvsted and oxidised, but less than most red teas and then rolled into the signature needle shape and dried.

The dry leaves have a very prominent fruity, raspberry jam-esque aroma, this quickly transforms into a more general fruity smell when heated and first infused, but underlying fruitiness remains in the leaves. The liquor has a juice-like mouthfeel, little astringency and not much tannin effect on a full stomach. Marmalade, berries, jam on a cake, and oxidation are the main things I could smell. Starting with lower brewing temps and ramping up as it goes produced satisfying results, the head feeling was a little delayed but strong and lasting. The leaves are huge and brewing it reminded me of cooking long pasta in a saucepan.