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“1 heaping TB for 500mL water, drunk bare (no milk or sweetener). Left the leaves steeping merrily in the travel mug in this morning, as I needed to do the morning driving … The faint peppery scent...” Read full tasting note
“Dry tea is glorously tippy, with an aroma like toasted angel food cake with raisins. Medium-hued liquor with notes of brown sugar and vanilla is smooth and self-drinking. Not as brisk as some...” Read full tasting note
“This black tea has its own unique flavor to it — I thought chocolate, my friend thought puerh, regardless its a fantastic tea.” Read full tasting note
“Mmm! This is, so far, the only Yunnan I’ve liked. It’s rich, full-bodied, sweet and the dry leaves have that amazing nutty aroma. Utterly smooth with a clean finish and no astringency. When I think...” Read full tasting note
This classic tea is composed of a leaf and a bud, approximately 1-1/2 inches long. The slender leaves (not typical for a Yunnan) are twisted and are more golden than black. This tea brews a deep, golden honey color in the cup and is similar to the color of the tips. Light tannins. Smooth. Delightful aroma. May be infused a second time. Grown in southern China’s Yunnan Province, regarded as the birthplace of tea.
1 heaping TB for 500mL water, drunk bare (no milk or sweetener).
Left the leaves steeping merrily in the travel mug in this morning, as I needed to do the morning driving …
The faint peppery scent of mad hot Yunnan wafting up from a travel cup as I naviagte traffic on a rainsoaked morning — now THAT is a blessing to count. It got strong, of course, but not bitter, just very, very rich. One caveat: I wouldn’t dare drink it this strong on an empty stomach. Same goes for super-steeped Assam.
Rich and mysterious, like dark silk in winter: you wouldn’t think something normally so delicate and fine could keep you warm, but it does. The peppery notes seem to mute as the steeps past 6 minutes, but they fight back on the aftertaste. The honey and, well, Yunnan tea notes deepen. Gets a tiny bit smoky when it’s this strong, too.
A super-steep gives this normally light (not thin) bodied tea more of a medium body that drenches the taste buds.
Dry tea is glorously tippy, with an aroma like toasted angel food cake with raisins. Medium-hued liquor with notes of brown sugar and vanilla is smooth and self-drinking. Not as brisk as some Yunnan blacks, but clean finishing, nonetheless.
So it isn’t smokey or peppery. Interesting.
No smoke or pepper that I discerned. “Not as brisk” might have been due to my making it less strong than other folks might do. Using more leaf or an extra min of steep might bring out a more classic Yunnan profile. But the Yunnan golds get much of their popularity from their smoothness, do they not? Suits me, as I avoid the bitter tastes!
I’ve usually heard Yunnans described as ‘peppery’ or ‘malty’ which doesn’t really equate ‘smooth’ to me, but I’ve only tried Adagio’s Yunnan Jig so I’m hardly an expert. ;)
Gosh, taste (and all the senses) are so personal - and my taste buds are 65 yrs old. Not an expert, either. Just got into loose leaf a year ago. Starting a local tea meetup group a few months ago has sent me into a steep learning curve. I enjoy reading your notes and comments, Jillian. There is so much more to tea, and life, to learn, and we’re nicely steeped in it! :)) .
Mmm! This is, so far, the only Yunnan I’ve liked. It’s rich, full-bodied, sweet and the dry leaves have that amazing nutty aroma. Utterly smooth with a clean finish and no astringency. When I think of a classic Yunnan “the mocha of teas” black, I think of this tea.
This makes me want to bust out a yunnan RIGHT NOW!
Yunnan rocks. It’s an expensive little habit, though. (rolls eyes at self)