2026 Ding Gu Da Fang

Dinggu Dafang — Mingqian pick · qun ti cultivar. 5g. 100 ml gaiwan. 90°C water.

Dry leaves are flat and broad, yellow-green in tone. The aroma is grounded, with chestnut and coarse rice notes from pan-firing, with a faint forest-floral tone moving underneath.

1, Rinse releases a toasty aroma, chestnut and coarse rice together, with a light forest-floral note passing through. Entry is firm, landing on the mid-tongue with weight. The liquor spreads across the tongue surface, with a dry edge at the sides. No astringency.

2, The liquor shows the weight of the high-mountain qun ti cultivar. Chestnut and coarse rice stay in the body of the tea, while a faint mixed forest-floral note appears between them. The liquor presses at the mid-tongue, then moves toward the throat. Sweetness follows.

3, Toasty notes hold steady, chestnut and coarse rice integrated. The forest-floral tone comes and goes, not forward. The tongue surface stays coated, edges remain clean. The aftertaste holds at the back of the mouth.

4, The body lightens. Toasty notes soften but remain. A faint floral trace stays at the upper palate. Sweetness continues from the throat, with a clean, lingering finish. 5, Leaves open flat and even, yellow-green. The infused leaves are intact, with a light sweetness remaining. Across the infusions, the tea stays structured, grounded in chestnut and coarse rice, with a faint forest-floral layer moving through.

This Mingqian Dinggu Dafang, made from high-mountain qun ti cultivar, carries weight and depth. The toasty chestnut and coarse rice notes form the base, with a faint forest-floral tone adding lift. The expression stays grounded, with structure and a clean, lingering finish.