Imperial Mojiang Golden Bud Yunnan Black Tea Spring 2016

Tea type
Black Tea
Ingredients
Not available
Flavors
Not available
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Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Tea Hermit
Average preparation
195 °F / 90 °C 0 min, 15 sec 4 oz / 125 ml

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3 Tasting Notes View all

  • “Prepared in my Jian Shui gaiwan. Filtered Santa Monica municipal water just off the boil then poured into a glass cha hai prior to going into the gaiwan. With Autumn approaching, I wanted to add a...” Read full tasting note
    92
  • “Finishing this off today. It was my second favorite of around 8 spring black teas I got from YS. First being the classic Laoshan. Malty, caramelly, sweet potato, and a hint of chocolate are what...” Read full tasting note
    92

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3 Tasting Notes

92
52 tasting notes

Prepared in my Jian Shui gaiwan. Filtered Santa Monica municipal water just off the boil then poured into a glass cha hai prior to going into the gaiwan. With Autumn approaching, I wanted to add a daily-drinking Dian Hong to my roster – I’m very happy with this selection.

The dry tea is redolent of sweet potato and hay with a hint of milk chocolate. The buds appear just a little dingy or bruised compared to the bright pure gold appearance they have in photos on YS’s website, though this may be a result of transport.

After a 10 second wash the wet leaves take on a “brisk” and faintly vegetal aroma in addition to the aforementioned sweetness. Their striking uniformity grows apparent as they become fully hydrated/saturated.

Eight steeps at 10, 15, 20, 30, 45, 60, 90, 120sec: Tawny liquor; musky with clay-baked yam aroma; complex malt, grassy sugarcane, a touch of sorghum; finishes faintly woodsy with a hint of chocolate or even burdock emerging at times. Medium-thick mouth-feel; no impression of tannins. The first steep had a special brilliance of flavor that proves fleeting and difficult to capture in words. Color shifts to more of a satin sheen gold,while the aroma, flavor, and body all dull somewhat by the sixth steep. The tea continues to be nourishing throughout the session. Caffeine is evident, but more energizing than speedy (sweating, racing pulse, etc.).

Refined yet rustic – making for a pleasurable experience; good value to boot.

Preparation
195 °F / 90 °C 0 min, 15 sec 2 tsp 4 OZ / 125 ML

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92
139 tasting notes

Finishing this off today. It was my second favorite of around 8 spring black teas I got from YS. First being the classic Laoshan.

Malty, caramelly, sweet potato, and a hint of chocolate are what I’m getting.

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