“Bought this tea last Spring and opened the bag recently, pretty leaves with sugarcane aroma. It is a nice morning tea with a pleasant sweet malty taste. I went heavy on the leaf but the tea is...” Read full tasting note
“The dry leaf smells exactly like chocolate chip cookies with a bit more malt, I let this tea sit for a few months to settle into itself before brewing, but I think it was one of the quicker to...” Read full tasting note
“Today I took my last exam of the semester, and I’ve got about two weeks before summer semester starts. That translates into two weeks to drink lots of tea! This is a very nice Yunnan black that...” Read full tasting note
Picked in early March in and then expertly processed by a small Ning’er area village cooperative this burly black tea features thick stems, with leaves and buds covered with downy hairs. The withering process has given the buds a deep copper-gold color and the leaves a brown black color. The flavor is very sweet, but there is a slight mineral astringency to counter it. The depth and thick viscous texture of the tea and the heavy sugarcane aroma makes for a delightful experience.
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