A solid black tea, the dry leaves have a bit of musky Yunnan funk to them that doesn’t carry through to the flavor. First two steeps are brisk, floral, and light on the malt characters. A bit of biscuit and some conifer. I really like the nice small, even buds used in this tea, I think they lend it an extra sweetness. Enjoyable, but not dazzling.
Yunnan Black Gold
Yunnan large-leaf variety of red tea (aka black tea) from high-altitude plantations in Simao. High-quality, first-flush of Spring material is briefly fermented and then hand-dried by pressing into a hot wok. This fine small leaf and bud sets are malty in flavor with a smooth satisfying sweet aftertaste
To brew this use 85C pure spring water and pour into a tall clear glass or glass teapot. Watch as the tea cascades to the surface and then slowly sinks and settles to the bottom. Drain the tea water and enjoy. Don’t forget the 2nd, 3rd and 4th infusions!