Yunnan Gold Tip

It was during the Ming Dynasty that the cultivation of tea took on much of the framework (farming, production, grading) that remains in use today in China. It was during this period that various methods of oxidization were also explored and developed. One outcome of these explorations is Dian Hung - Yunnan Gold - a black tea made to a style now well-known for creating lush and highly flavored teas.

Lot Notes. The factory producing this tea is focused only to select black and Pu-erh teas.  The factory draws its leaves from the mountainous region west of Kunming and generally produces all of these offerings to organic standards. The leaves are stunning in their rich golden appearance, size and aroma. Steeped the leaves yield a creamy and malty, sweet liquor unlike any other black from Yunnan.  

Tea Facts. This tea is made from a variety of large, thick leaf tea bushes and trees found only in Yunnan Province.  Known as Dayeh, it is a sub-varietal of Camellia sinensis - called assamica. This tea is considered to be one of the highest grades of black tea produced in China. The russet-gold color of the leaves is the result of the oxidization process. This lot was produced in 2024.

Tasting Notes. Thick golden leaves brew to distinctive, red-gold liquor that is spicy and creamy offering up hints of burnt sugar, cocoa and sweet, baked apples. Note there is a "thirst-quenching" characteristic in this tea varietal. This tea can take milk and sugar.

Brewing Suggestions. Use water right up to boiling as the leaves are thick and this will draw flavor. Use three grams for 6-12 ounces of water. Steep for 2-2.5 minutes and taste. As it is sweet tasting with almost no bite, a longer steep time can be used for more body. Steep multiple times.