“There is a very distinct but light malty aroma to the long and downy dry leaf, fitting for the light golden and earthy textures. The wash unlocks richer and bolder malty textures in the wet leaves,...” Read full tasting note
“This tea is a real story-teller.” Read full tasting note
“2 tsp (roughly, tea is fluffy) for 500 mL water @95C, steeped four minutes. Gorgeous. Dry leaf is golden, long, and downy. Wet leaf is medium brown and remains tight after the first steep. Liquor...” Read full tasting note
This beautiful, downy Dian Hong (Yunnan Black) from Xingyang is their pre-QingMing 2016 spring harvest. While gorgeous buds like these are often used by Xingyang to create smooth, sweet, and creamy she purer teas (like their 2008 Golden Buds Shu Pu’er), the workshop has been experimenting for the last few seasons with fully oxidizing these tea buds to create traditional Yunnan black teas. The fine down of this spring harvest makes the brewed tea smooth, creamy, and full, while the large assamica buds give the brew delicious notes of honey, cream, and sweet malt.
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