Yunnan Sourcing

This is the smoothest, freshest Yunnan gold I have ever tried. Simply exquisite.

Nice, aromatic, sweet.

I love this tea dearly… from the moment I drank the mao cha in the tiny Bu Lang village it came from and now a year later. It’s got tons of texture and thick “hui gan” that stays in the mouth and throat long after drinking it. Age will only make it nicer! There are few teas better than this one. I like “Dong Fang Bu Bai” a little better!

This is what I said about the tea when doing a comparative tasting in March:

Used 1.8 grams of tea in small 40 mL gaiwan
Infusions 160°F/71°C-170°F/77°C
30”, 30” (probably too long, with all the bitterness coming out in the 2nd infusion), 30”
Dry Leaves: flat thin small leaves and fragments, some stems, scent of hay, grass
Liquor, 1st infusion: yellow liquor; thicker body; hay, warm, less camphor, but very similar to the Jade Pole (also a Yunnan green tea from Yunnan Sourcing)
Liquor, 2nd infusion: nutty, dark, vegetal, astringent
Liquor, 3rd infusion: sweet, vegetal, bit nutty, but much less astringent
Wet Leaves: more broken pieces, leaves are quite small, yellow-green,and also mostly buds and small leaves

Tonight used a lot of leaf, water about 170 degrees, filled the gaiwan with leaf and steeped enough infusions to fill the quart thermos with nutty warm lightly sweet tea. Mellow and tasty, but not as good a control of the sweet as I sometimes can get with my chinese green teas—under very difficult performance conditions, of course, with the ‘bulk’ brewing.