Dian Hong Jing Mai Mountain (滇红景迈山) is another characteristic Yunnan Red tea that is popular for the mellow and smooth nature of this black tea. Featuring a soothing mineral character, it has woody and stony notes with a touch of tannic maltiness. April 2018 harvest.
Dian Hong, literally Yunnan Red, refers to the origin and type of tea (red according to Chinese tea classification). Jing Mai Mountain refers to the location of this tea’s origin. Jing Mai Mountain area (Jing Mai Shan) is located in Lancang Lahu Autonomous County under the jurisdiction of Pu’er City of Yunnan Province. Lancang Lahu Autonomous County has a large population of Lahu people. Communities of Lahu people can also be found in Myanmar and Thailand. There are a large number of villages in the Jing Mai Mountain area and most of the villagers are involved in tea production.
This Dian Hong Jing Mai Mountain is a ‘Wild Arbor’ tea, which means that the cultivar that is used in making this tea is the naturally occurring Jing Mai assamica varietal. It is a naturally hybridised cultivar that is prevalent in this area but is smaller in size than most of Yunnan assamica varietals. It is a very popular choice when making various pu-erh teas that this region is famous for. But it also produces a wonderful black tea.
The deep amber liquor that is produced when brewing the leaves of this Dian Hong Jing Mai Mountain black tea is very smooth and supremely balanced, which is a characterising trait amongst most Dian Hong teas. The tea is medium in strength but has a full soothing flavour that has a mineral and woody character. There are plenty of stony and malty notes as well as a lightly tannic aftertaste.
Dian Hong Jing Mai Mountain black tea is best brewed at 90°C for 3-4 minutes according to your taste. It should also be brewed multiple times, slowly increasing the steeping time with each subsequent brew.