Up to that point, I tried my fair share of Dian Hongs (Yunnan blacks) but never the “golden” variety, which was apparently the best way to get it. And, boy, the sommeliers are right. This IS the way to get it. I felt like I was drinking buttered candy with a cup of straight beer malt. It was clean, subtle, but somehow…manly. Also worthy of mention is a cinnamony note on the scent and aftertaste. It was a perfect black tea.

Full Review: http://www.teaviews.com/2010/12/26/review-zen-tara-golden-yunnan-special/

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I moonlight as a procrastinating writer and daylight as a trader of jack. I appreciate good tea, good beer, and food that is bad for me. Someday I’ll write the great American novel. And it’ll probably have something to do with tea or beer…or both. In the meantime, I subsist.

Tea Blog: http://www.steepstories.com

TeaCuplets: http://lazyliteratus.tumblr.com/





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