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.   

Why we selected this particular lot.  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.  

Interesting facts about this lot.  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.  Our lot was produced in 2018 late with a harvest date of April.

Tasting notes. Thick golden leaves brew to distinctive, reddish-gold liquor that is spicy and creamy offering up hints of cocoa and sweet, baked apples.  Note there is a "thirst-quenching" characteristic in this tea varietal.  We recommend a short steep time of 1.5 - 2 minutes in the first steep.  It is noted that this tea can take milk and sugar.

Steeping instructions.  Use water right at boiling as the leaves are thick and this will draw plenty of flavor.  Three grams per 8-12 ounces of water should be adequate.  Steep for 2-3 minutes and taste.  As it is sweet tasting with almost no bite, a longer steep time can be used.  Steep multiple times.  Lot # KN.