Yunnan Black Gold Bi Luo Chun Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Cocoa, Cookie, Cracker, Malt, Wheat, Bitter, Chocolate, Cooling, Drying, Earth, Eucalyptus, Sweet, Wood, Bread, Coffee, Tannic, Vanilla, Brown Sugar, Grapes, Caramel, Carrot, Dark Chocolate, Flowers, Grass, Sweet Potatoes, Plants
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 2 min, 15 sec 5 g 8 oz / 229 ml

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26 Tasting Notes View all

  • “Spring 2023 harvest: Intensely malty. Whole wheat crackers, very little sweetness. Strong aroma of Wheat Thins, sun dried tomato, bitter boiled roses, and a hint of cigar. The vegetal / floral...” Read full tasting note
    80
  • “Robust and slick, that’s how I think of this Dian Hong. It has a fairly classic profile with strong chocolate/cocoa notes. It is sweet, woody, a touch bitter and drying. It also reminds me a bit of...” Read full tasting note
    83
  • “I’m having a very hard time being fair to this tea, as it sits next to some pure bud golden snails from What-Cha, which I prefer immensely. The pure buds make for smaller, more golden, more hairy...” Read full tasting note
    78
  • “Spring 2021 version. I have ordered this one multiple times in the past but the last time is already a few years ago. It’ s still just as great. What I like is the combination of strength and body...” Read full tasting note
    84

From Yunnan Sourcing

This lovely tea is a classic Yunnan black tea grown in Ning’er county of Simao. This has been picked as 1 leaf to 1 bud sets and processed carefully by rolling the tea into pellets. Like most Yunnan black teas, the tea benefits from short-term aging and develops a malty sweet taste and lovely fragrance with a hint of chocolate and flowers.

Spring & Autumn Harvest can differ a bit. Spring is a little less tippy gold, but taste is more robust. Autumn is more tippy gold and a bit more easy-going and sweet in taste. With age (Spring 2019) it develops a bit more honey mellowness. If in doubt about which one you’d like, try a small amount of each!

About Yunnan Sourcing View company

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26 Tasting Notes

80
17 tasting notes

Spring 2023 harvest: Intensely malty. Whole wheat crackers, very little sweetness. Strong aroma of Wheat Thins, sun dried tomato, bitter boiled roses, and a hint of cigar. The vegetal / floral bitterness fades away after a few steeps, leaving a very nice cocoa cookie / chocolate graham cracker flavor that lasts through several steeps and lingers on the tongue. Love the appearance: silky black and gold pellets covered in bud dust / hairs. Great quality for the price.

Flavors: Cocoa, Cookie, Cracker, Malt, Wheat

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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83
984 tasting notes

Robust and slick, that’s how I think of this Dian Hong. It has a fairly classic profile with strong chocolate/cocoa notes. It is sweet, woody, a touch bitter and drying. It also reminds me a bit of eucalyptus, partly in the flavour, partly due to the cooling, astringent mouthfeel. Generally, the liquor is pretty thick and satisfying.

Flavors: Bitter, Chocolate, Cocoa, Cooling, Drying, Earth, Eucalyptus, Sweet, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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78
392 tasting notes

I’m having a very hard time being fair to this tea, as it sits next to some pure bud golden snails from What-Cha, which I prefer immensely. The pure buds make for smaller, more golden, more hairy snails — translating to a smoother, fuller-bodied, oh-so-luxurious cuppa with layers that last for days.

That said, this is solid. It’s a light to medium mouthfeel, like making cocoa with water instead of milk. That character does let the cocoa flavor punch right through, and almost gives it a watery-coffee bottom note. Tannins, malt, brown bread. Sweet vanilla in the scent at the bottom of several pours, which was lovely. Strong and punchy through several steeps.

Flavors: Bread, Cocoa, Coffee, Malt, Sweet, Tannic, Vanilla

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84
93 tasting notes

Spring 2021 version. I have ordered this one multiple times in the past but the last time is already a few years ago. It’ s still just as great. What I like is the combination of strength and body with complexity. There are distinct high notes, especially when steeped lighter and in early steeps, but there is also great depth, with cocoa, caramel and peaty notes. The liquor is nicely thick and the visual appearance of the leaves is great.

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84
2447 tasting notes

Another one from a traveling tea box earlier this year – I’m not sure which year this tea is from. It’s pretty rich and malty. I used skim milk, but actually, I think soy milk would complement this really well. It’s got depth – I’m enjoying it! To sweeten my second steep of this, I used horchata powder I bought at an international market, and those flavors were fun together.

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64 tasting notes

Spring 2021 version. I think I originally ordered the pure bud Bi Luo Chun but was sent this one instead, but I don’t mind because it’s great. What struck me was an intense dark chocolate flavor, to the point I wondered if I’d accidentally spilled cocoa powder in my teapot somehow. Very sweet and long-lasting flavor that handles lots of resteeping. Hard to go wrong here.

Flavors: Brown Sugar, Chocolate, Grapes

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86
15293 tasting notes

Still around, just drinking less tea as i really don’t have many left lol.

Bluegreen

Yeah, but this one is good. I am going to reorder it once a new harvest is available

tea-sipper

Yeah, I think this is my favorite from YS.

Sil

it IS a good one…glad this was the tea i had like 200g of haha

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96
226 tasting notes

This tea (the Spring 2018 version) steadily grew on me over the course of finishing a 50 g. It has a luxurious smell and appearance while dry: tight golden and black curls redolent with malt, sweet potato and carrots – and a heavy dusting of magical golden dust everywhere, which I LOVE.
The taste is strong, fairly complex and instantly recognizable: dark chocolate, malt, sweet potato, floral, flowers and some sweetness. It does well with gong fu and Western brewing, but goes downhill rapidly with subsequent steepings.

Not for the folks who prefer understated teas and love to tease out multiple flavors out of them playing with the steeping conditions. This tea is ideal for drinkers who are into puers, roasted oolongs, Keemuns and other bold teas.

Flavors: Caramel, Carrot, Dark Chocolate, Flowers, Grass, Malt, Sweet Potatoes

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100
28 tasting notes

The version I’m reviewing is the Autumn 2016 version. Really excellent tea, tastes more expensive than what it’s being sold for. Primarily chocolate with malty undertones. Has a scent that resembles the cannabis plant. Not super complex, but tastes amazing, and has a bold feel (for any beer drinkers) like a stout in tea form. The price + taste will make this a regular for me.

Flavors: Chocolate, Malt, Plants

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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3294 tasting notes

My 2nd tea of the days, also hours ago! Sorry for the lame review…

Dag Wedin

This is a decent everyday “tabletea” :)

Terri HarpLady

Yeah, it’s a little more robust than the golden pure bud bi luo, & although I like both teas, & the novelty of their shape, I much prefer the mo jiang, and a few of the others. I DO love yunnan sourcing, & I can thank you especially, for your enticing reviews!
Make any scones lately?

Dag Wedin

:) Spring teas are special! Perhaps it is because we get to drink them outside in the sun ^^ Everything tastes better in the open air :)
I´ve made your scones several times already. It´s a kind of luxury on weekend mornings. Walnuts and pieces of dried figs last time. Warm from the oven with lots of butter :D

Terri HarpLady

Walnut & fig? yum!
I think our favorite around here has always been dried cherries & walnuts, but cranberries & walnut held a close 2nd. Dried apricot & pecan…sigh…now I want to make a batch of gluten free scones, not nearly as good as the recipe I sent to you, but still tasty, especially with dates!

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