This is so good. So rich and flavorful. Rich with chocolate-y tones, caramel-y notes, a tone of earthiness that melds deliciously with the chocolate notes to create a very rich, inviting cup of tea.
So very good.
“LOVE! This is so good. So rich and flavorful. Rich with chocolate-y tones, caramel-y notes, a tone of earthiness that melds deliciously with the chocolate notes to create a very rich,...” Read full tasting note
“Thanks Liberteas! This sort of smells like pasta noodles that are boiling with a hint of caramel. The taste is extremely yummy! Rich with sweeter cocoa powdery type taste! I'm also picking...” Read full tasting note
“This week has been kind of rough so I just don’t have enough brain power left to do a strong review. But I’m still having new teas so I have to write _something_ down. So I’ve decided to use...” Read full tasting note
“A sick-day sip down. Even the dust filled bottom scoop of tea is smooth andsweet. It feels like there's a scoop of apricot compote in each sip. I took a big whiff from the tin before I brewed this...” Read full tasting note
Introduction: Yunnan is regarded as one of the areas for the Genesis of tea. The Southern part of this province is home to the Mekong and Lancang river basins and for the famous Puer category of teas. It is also the native home of the ‘Dayeh’, broad leaf tea varietal, which provides unique flavor profiles. The central and northern part of Yunnan is home to primarily darker teas, also known as Dian Hong.
Only certain tea plant varietals can produce the golden colored tipped leaves. The golden color emerges during processing and after accurate ‘withering’, moisture drying of the leaves. Few areas in Yunnan contain these type of plants. Other areas known to have golden tipped varietals Hunan and Fujian in China and Assam in India.
Jin Cha or Gold Tea
Grown at a 100% organic tea garden, Jin Cha is made with long, tippy leaves. High grade Jin Cha’s contain only gold leaves. Lower grades sometimes have a mix of black tea leaves and gold tips.
Jin Cha is special during May-June time periods. Since it is a heavy oxidized (darker) tea, it maintains its flavor well over the months.
Flavor Profile: Sweet, slightly roasted, full bodied flavor similar to apricots.
Certified Organic by: Quality Assurance International (QAI)
Company description not available.
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This sort of smells like pasta noodles that are boiling with a hint of caramel.
The taste is extremely yummy! Rich with sweeter cocoa powdery type taste! I’m also picking up some dried apricots hints, too…which I LOVE…When I was a toddler – dried apricots was one of my favorite foods! I know…I was a strange kid! LOL
Regardless – I’m LOVING this tea. Wish I had a whole bag of it!
This week has been kind of rough so I just don’t have enough brain power left to do a strong review. But I’m still having new teas so I have to write something down. So I’ve decided to use Magnetic Poetry to write my review.
It reminds me of Tea Etc’s Golden monkey, though it is more peppery and fruitier. It’s smooth and gentle with a great smell and aftertaste, both of which hang around once the cup is done (and the cup was gone pretty quickly).
A rather tasty Yunnan. The leaves are soft, long, light, and a pretty yellow color. The resulting brew is a little bit opaque, not crystal clear (but not ‘cloudy’ either), with an orange-amber color and a sweet, roasty Yunnan smell.
Someone else said ‘floral honey and apricots’, and I agree. Get the right amount of leaf and the right steep time, and it’s really very tasty…sweet after you swallow, and the sweetness lingers; the apricot flavor is separate but very, very prominent.
Another tasting note mentioned astringency on the finish, and I find that this varies for me…sometimes I have it, sometimes I don’t. More leaf and a shorter steep time tends to be helpful.
Wasn’t certain about this one when I plucked it from my cupboard at random this morning, but I’m glad I had it, now!
Oh, Jin Cha, how you’ve ruined me. I had a note for this up from several months back, but it was in error. That was actually a note for the Tippy South Cloud – a Dian Hong. Totally the wrong tea. This…was a Yunnan Gold Bud with everything I loved about the tippy tea. Honey-ish texture, fruit-ish lean, creamy finish. No black tea negatives. Again…I should’ve picked up some, but I wanted to try it first. Next time. Next time. Oooooh, so yum!
As the leaves are so large and airy, I doubled the amount of tea I used to 2 teaspoons per 8 oz and the resulting cup was liquid honey. The liquor was a deeper gold and the sweetness was much more pronounced. Floral honey and apricots. Tao of Tea recommends 1 -2 teaspoons. I think 2 is the winner. This is how I’ll be brewing this tea in the future.
I am so in love with this black tea. It doesn’t seem to matter how long I steep it (though I never steep it less than three minutes), it never gets bitter and is always good for one more resteep. It smells great and tastes really mellow. Thanks for turning me on to this, Sara.