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“Backlogging – we had this at a tea tasting at lunch today and both loved it. Very rich, smooth, malty and sweet. Sadly I cannot really write descriptively about teas hours after I have had them. I...” Read full tasting note
“Used 2g with 60ml water in a small glazed ceramic gaiwan. Single rinse with infusions progressing 15 seconds, 20 seconds, and 30 seconds for 3rd-9th brews with 83 degree C water. 10th-12th...” Read full tasting note
This is an extraordinary black tea—one of the best we have tasted in recent years. By selecting only the choicest downy leaf-buds of Yunnan’s unique large-leaf tea plants, skilled artisans have traditionally hand-crafted a shimmering, golden bud black tea that is pure gold. When infused, the bright golden buds darken to a deep red, creating a rich amber tea with an exceptionally smooth, full-bodied, malty flavor. Our Imperial Yunnan Gold is sure to register as one of the more memorable tea-tasting experiences—even among the most experienced connoisseurs.
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Imperial Gold Needle Yunnan Black Tea - 2016
Yunnan SourcingImperial Gold Needle Yunnan Black Tea
Yunnan SourcingImperial Gold
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Yunnan SourcingUsed 2g with 60ml water in a small glazed ceramic gaiwan. Single rinse with infusions progressing 15 seconds, 20 seconds, and 30 seconds for 3rd-9th brews with 83 degree C water. 10th-12th infusions I used 86 degree C water for 1 minute.
The leaves are very pretty. Every single leaf has at least a little gold on it and pure golden buds make up the vast majority of the tea. Dry fragrance is kinda dusty and the hairs floating in the air around the tea are apt to make you sneeze. Dried apple and slight wood note. Wet leaves take on a gorgeous chocolate brown color with a yellow reflection. Wet leaf aroma much more dynamic, with cedar, apple, clove, cinnamon, and woodsmoke. Yeah, a bit of cocoa too, but I think I may have been looking for that characteristic subconsciously. Liquor is also gold, though in a deeper cup it looks like it would take on an orange color. I’m surprized by the clarity – I was expecting some haziness from leaf hairs suspended in the infusion, but I guess those that separated didn’t make it through my fine filter (same sieve doesn’t prevent bi luo chun or yin zhen from looking cloudy, though). Liquor aroma carries the notes of the wet leaves very well, but leaves the smoke characteristic behind.
Low end of full body or high end of moderate body. I was expecting to sacrifice some body with the lower temperature, but it’s still pretty thick. Plus side is the lower temp really did promote the expression of orchid and orange blossom floral notes in the nose. Really no hint of these in the liquor aroma, so it’s a pleasant surprise accent. Apple crisp sweetness pervades throughout. Leaves the tongue sweet as well, and the barely-noticeable astringency plays nicely off the lingering, mouthwatering finish. Wheat, barley, cinnamon, clove, raw sugar, baked pear, buckwheat crepe, kumquat, balsa and cedar woods, a bunch of different types of apples and apple-pear, and a touch of port-grape note. Flavor consistency is sort of remarkable… 12 infusions each expressing just varying degrees of the same notes. As it diminishes, there’s a buttermilk quality that comes out, again accented by apples but this time more of an apple strudel with cinnamon. Nice, comforting sweet taste to wrap up with. Though it leaves me with the impression of finishing a very small piece of apple pie with vanilla ice cream and now I want seconds…
Brewed a 13th infusion with 86 degree C water and forgot about it. Came back 9 minutes later for it – still smooth, crisp and tasty, though the water chestnut note I associate with leaves at the end of their run is prominent. Same basic flavor, but less body and spice notes barely noticeable.
Very tasty, soothing, smooth red tea. Prepared with hotter water it gives more pronounced flavors of wood and resin, but with cooler water you’ll be rewarded with lighter, more dynamic flavors and more of a mouthwatering effect.
I’ll have to try some samples from ITC. Also, last time I checked, they had some really cool Yixing Gaiwans. They may be easier to season than Yixing teapots. so, how do you like your “little elf” teapot? :))
I like it – for oolong tea only
The more tea I drink, the more Yunnan golds are becoming my benchmark for all “darker” teas (black, oolong, &c.)
Hopefully, over time I can invest in a suite of yixing and will eventually have one just for Yunnans which I am sure will improve them all the more.
Is a yixing gaiwan really all that much smaller than a 100-150ml tea pot?
Jim, they are probably about the same size. I would like to go back and get some of that yunnan gold. It was quite delicious I must say. Definitely not cheap though at $14/oz
Imperial Tea Court Ming Gaiwans are 8 oz, 236.59 ml- the gaiwans I was referring to. They can be that small. The biggest gaiwan I’ve seen is a porecelain 10 oz-approx 300ml.
So that’s actually bigger than a lot of yixing tea pots. Were you suggesting they’d be easier to season simply because their geometry is simpler? I’m looking to start investing in yixing “soon” and was thinking of also getting at least one gaiwan, but this may simplify everything.
Yes, the Gaiwans are smaller, generally speaking. I haven’t seen one beyond 12 oz. Yixings can be small too, but I have seen Yixing teapots up to 25 oz.. Personally, I like my Yixing Gaiwans at 7-8 oz (207-237ml)-and my teapots between 6-10 oz ( 177-296ml).
Jim, I didnt see you in my message compose section, so here is some info I discussed with Amy, about Yixing seasoning of teapots & gaiwans.:
SEASONING YIXING TEAPOTS
Inbox
Sent
ScottTeaMan wrote 5 days ago
AMY:
Here are a couple links on seasoning your Yixing teapot:
http://www.gongfugirl.com/seasoning-a-new-yixing-teapot/
http://teamasters.blogspot.com/2005/05/various-techniques-to-prepare-new.html
Hope this helps. Enjoy! :))
Scott
delete
Amy oh wrote 5 days ago
hmm. that is interesting. did you use the complicated method or the simple method?
ScottTeaMan wrote 5 days ago
I believe I used the simple method. I personally think You can clean the pot successfully w/out boiling water….say just below boiling:
(from website below)
Teamaster Teaparker does not recommend the other methods where you boil the teapot. He thinks this may clog the pores in the clay. But such pores are essential to the ‘breathing’ function of the teapot. Without the pores, you may just as well drink from a glazed gaiwan/gaibei.
I was always leary of boiling the pot, I mean come on….FOR 30 MINUTES!! YIKES!!
Personally I didn’t do that. The Key is to sterilize and wash away impuruties. I didn’t boil my Yixing. You can do what you want, I’m just saying, I didn’t do that.
Jim, I hope this helps! :))
I just didn’t want to risk damaging my teapot. I’ve read you are suppossed to fill Yixing 2/3 full with tea, but I think it is too much. That’s just my preference. I also don’t have all the equipment for true Gongfu tea preperation. They have plenty of vids on YOUTUBE if you’re interested. :))
I hope this helps.
Yeah, I know how seasoning works. Which, since it involves 100% sinking the pot into tea, I wasn’t clear why one object would be easier/harder than another to season. Obviously, the pot continues to season over time, and perhaps the intricate shape of a pot poses challenges not found in a gaiwan. The question really had nothing to do with how seasoning works, which I understand, but was more about clarification as to why seasoning object A would be easier/harder than object B. Not something to get into on someone else’s tea note and this has already gone way too far.
yeah, get a room people!!!
I just meant typically smaller gaiwans are a little easier to handle, and thus seasoning may be easier. The seasoning info was only meant to help you, and I should’ve PM you, but your name wasn’t on my list.
Sorry Amy.