Imperial Gold Needle Yunnan Black Tea * Spring 2017

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Cardamon, Dark Chocolate, Honey, Malt, Nutmeg, Perfume, Sweet Potatoes
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 oz / 100 ml

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  • “We live in a cottage in the middle of a pine forest, and the stone on our house has accents that mimic the color of the pine bark, the paint was inspired by lichen and green pine needles. This tea...” Read full tasting note
    90

From Yunnan Sourcing

Spring 2017 harvest, picked from tea plants growing in Ning’Er county in Simao prefecture. Only the bud shoots were picked. The tea is lightly wilted and processed to keep it’s delicate taste and appearance intact. A kind of chocolate and malt taste comes from the brewed gold-orange tea soup. Aroma is thick and sweet. An enjoyable experience comes from the aroma, flavor and appearance of this lovely tea.

Spring 2017 harvest

About Yunnan Sourcing View company

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1 Tasting Note

90
42 tasting notes

We live in a cottage in the middle of a pine forest, and the stone on our house has accents that mimic the color of the pine bark, the paint was inspired by lichen and green pine needles. This tea deserves a permanent place in my home for its looks, alone. The needle shaped leaves with their beaver pelt brown color look so similar to the loblolly pine needles on the forest floor surrounding our home.

This is an interesting and complex black tea. There are the typical notes you expect in most black teas like the dark chocolate, the maltiness, honey, and sweet potato, but there is more to this. It is highly perfumed. There are some spice notes that remind me of chai, but not as bright or as strong. It does not have any citrus ginger notes that I can detect, but more of the nutmeg, cardamom spices in chai.

Mouth feel is thick and very creamy. No bitterness or astringent qualities when brewing this with short sessions of 15-30 seconds in a small gaiwan. I don’t really care for cream in my tea, but I decided to try it, since it reminded me of chai. It certainly holds its own with the cream and powers through it. If you are a fan of chai, you may really like this tea with a bit of cream and honey or simple syrup. I prefer it straight up. It’s a keeper.

Flavors: Cardamon, Dark Chocolate, Honey, Malt, Nutmeg, Perfume, Sweet Potatoes

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

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