Yunnan Black - High Grade

Creamy, malty sweet notes & thirst-quenching sweetness
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Item Number:
Yúnnán hēi-gāo fēn 云南黑-高分
Caffeine Level:
Main Flavor Profile:
Malty & luscious!
Loose leaf

Our Yunnan black is a Dian Hong style black tea. It is single origin and grown organically in the higher elevations of Yunnan Province. Often referred to as the "mocha of tea", it is full-bodied and offers a malty flavor with a delicate spiciness. As the leaves are large and "soft" they yield a lush, full-flavored tea that will cup to a rich, russet-red color. This bright, clean coloration well exemplifies the process of oxidization of the leaf and thus its denotation as a Dian Hong or "red" tea in China. Yunnan Black is widely enjoyed as a breakfast black tea. It can be served with milk and sugar.

Lot Notes. We look for two things in selecting this tea. Cultivation using organic practices is our priority. Along with this, the taste must be rich, malty and sweet. The craftsmanship in processing was evident by the tea's appearance - the leaves are consistent in size with a nice accentuation of golden bud. Its' distinctive clear, russet-red cup color reflects the skill in the oxidization process with a resulting clean "red" liquor color offering plenty of flavor. Harvest date is 2023.

Tea Facts. This black is made to the Dian Hong style. Classic methods of cultivation, harvesting and processing are applied to make this unique tasting tea with all of its wonderful taste attributes. The leaves are single origin, organic and grown at high elevation. Yunnan style black teas are often held to develop complexity in flavor as they age.

Tasting Notes. Leaves will steep to creamy and malty sweet notes with a thirst quenching sweetness in the finish. Taste is clean and lingering. Some flavor of caramel and certainly spice.

Brewing Suggestions. Use a round tablespoon or about 3-4 grams for 8-12 ounces of water at a temperature right up to boiling. Boiling water will bring the leaves flavors out quickly. To heighten first steep flavors, rinse the leaves briefly with boiling water, pour off, let the leaves steam for a few minutes and re-infuse. We suggest a steep of 3 minutes to experience the variety of flavors offered. Longer steeps of 3 + minutes will give more body to the cup. Leaves will steep multiple times.

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