Yunnan Black Gold Bi Luo Chun Black Tea

Tea type
Black Tea
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Brown Sugar, Chocolate, Grapes, Caramel, Carrot, Dark Chocolate, Flowers, Grass, Malt, Sweet Potatoes, Plants
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Edit tea info Last updated by Sil
Average preparation
200 °F / 93 °C 4 min, 0 sec 12 oz / 355 ml

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21 Tasting Notes View all

From Yunnan Sourcing

Autumn 2013 material from Simao. This has been picked as 1 leaf to 1 bud sets and processed carefully rolling the tea into pellets. Like most Yunnan black teas the tea benefits from short-term aging and develops a malty sweet taste and lovely fragrance with a hint of chocolate and flowers.

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21 Tasting Notes

73 tasting notes

Spring 2021 version. I have ordered this one multiple times in the past but the last time is already a few years ago. It’ s still just as great. What I like is the combination of strength and body with complexity. There are distinct high notes, especially when steeped lighter and in early steeps, but there is also great depth, with cocoa, caramel and peaty notes. The liquor is nicely thick and the visual appearance of the leaves is great.

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1622 tasting notes

Another one from a traveling tea box earlier this year – I’m not sure which year this tea is from. It’s pretty rich and malty. I used skim milk, but actually, I think soy milk would complement this really well. It’s got depth – I’m enjoying it! To sweeten my second steep of this, I used horchata powder I bought at an international market, and those flavors were fun together.

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44 tasting notes

Spring 2021 version. I think I originally ordered the pure bud Bi Luo Chun but was sent this one instead, but I don’t mind because it’s great. What struck me was an intense dark chocolate flavor, to the point I wondered if I’d accidentally spilled cocoa powder in my teapot somehow. Very sweet and long-lasting flavor that handles lots of resteeping. Hard to go wrong here.

Flavors: Brown Sugar, Chocolate, Grapes

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13771 tasting notes

Still around, just drinking less tea as i really don’t have many left lol.


Yeah, but this one is good. I am going to reorder it once a new harvest is available


Yeah, I think this is my favorite from YS.


it IS a good one…glad this was the tea i had like 200g of haha

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225 tasting notes

This tea (the Spring 2018 version) steadily grew on me over the course of finishing a 50 g. It has a luxurious smell and appearance while dry: tight golden and black curls redolent with malt, sweet potato and carrots – and a heavy dusting of magical golden dust everywhere, which I LOVE.
The taste is strong, fairly complex and instantly recognizable: dark chocolate, malt, sweet potato, floral, flowers and some sweetness. It does well with gong fu and Western brewing, but goes downhill rapidly with subsequent steepings.

Not for the folks who prefer understated teas and love to tease out multiple flavors out of them playing with the steeping conditions. This tea is ideal for drinkers who are into puers, roasted oolongs, Keemuns and other bold teas.

Flavors: Caramel, Carrot, Dark Chocolate, Flowers, Grass, Malt, Sweet Potatoes

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28 tasting notes

The version I’m reviewing is the Autumn 2016 version. Really excellent tea, tastes more expensive than what it’s being sold for. Primarily chocolate with malty undertones. Has a scent that resembles the cannabis plant. Not super complex, but tastes amazing, and has a bold feel (for any beer drinkers) like a stout in tea form. The price + taste will make this a regular for me.

Flavors: Chocolate, Malt, Plants

190 °F / 87 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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3294 tasting notes

My 2nd tea of the days, also hours ago! Sorry for the lame review…

Dag Wedin

This is a decent everyday “tabletea” :)

Terri HarpLady

Yeah, it’s a little more robust than the golden pure bud bi luo, & although I like both teas, & the novelty of their shape, I much prefer the mo jiang, and a few of the others. I DO love yunnan sourcing, & I can thank you especially, for your enticing reviews!
Make any scones lately?

Dag Wedin

:) Spring teas are special! Perhaps it is because we get to drink them outside in the sun ^^ Everything tastes better in the open air :)
I´ve made your scones several times already. It´s a kind of luxury on weekend mornings. Walnuts and pieces of dried figs last time. Warm from the oven with lots of butter :D

Terri HarpLady

Walnut & fig? yum!
I think our favorite around here has always been dried cherries & walnuts, but cranberries & walnut held a close 2nd. Dried apricot & pecan…sigh…now I want to make a batch of gluten free scones, not nearly as good as the recipe I sent to you, but still tasty, especially with dates!

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