Honey Aroma Golden Needle Yunnan Black Tea * Spring 2018

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Baked Bread, banana, Black Pepper, Brown Sugar, Butter, Camphor, Chocolate, Clove, Cream, Earth, Eucalyptus, Grapes, Hay, Honey, Malt, Maple Syrup, Mineral, Orange Zest, Peanut, Pear, Plums, Red Apple, Sugarcane, Sweet Potatoes, Bitter, Citrus, Grain, Herbaceous, Thyme, Apricot, Creamy, Floral, Honeysuckle, Smooth, Toast
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 2 min, 45 sec 5 g 8 oz / 250 ml

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From Our Community

5 Tasting Notes View all

  • “Here is a slightly more recent sipdown of mine. This one came from either early or mid-September. Considering that many of the reviews I had seen were mixed, I did not expect to like this tea all...” Read full tasting note
    90
  • “Thank you Cameron B for sharing this with me! I broke out this sample today to go with a honey beer bread I made. However, dinner ended up being a lot earlier than I expected so I didn’t get a lot...” Read full tasting note
    84
  • “I got this this in a swap with tperez a while ago, but I only got around writing about it now as I finish the bag. I found less sweet, malty, and cocoa notes in here than your standard Yunnan dian...” Read full tasting note
    76
  • “Home – 10:00 AM So once upon a time (actually, a few years ago, when I was first on Steepster), I really loved Chinese black teas, and especially Yunnan black teas. So now that I’m drinking tea...” Read full tasting note

From Yunnan Sourcing

s is a large leaf assamica hybrid (Yun Kang #100 and Chang Ye Bai Hao) grown in Ning’Er area of Simao. Just the buds are picked in the first week of March just as the bud shoots start to sprout after the tea plants awaken from their winter hibernation.

Processed with minimal wilting, and a medium level of oxidation gives this tea a subtle honey and flower aroma and honey-like sweetness.

About Yunnan Sourcing View company

Company description not available.

5 Tasting Notes

90
940 tasting notes

Here is a slightly more recent sipdown of mine. This one came from either early or mid-September. Considering that many of the reviews I had seen were mixed, I did not expect to like this tea all that much. Well, it ended up surprising me. I found it to be an excellent offering overall.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea buds in 4 ounces of 194 F water for 5 seconds. This infusion was followed by 17 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dry tea buds produced aromas of baked bread, hay, malt, sweet potato, sugarcane, and chocolate. After the rinse, I detected aromas of roasted peanut, roasted almond, and banana as well as a subtle camphor scent. The first infusion brought out more camphor on the nose. In the mouth, the tea liquor presented notes of baked bread, malt, cream, butter, sweet potato, hay, sugarcane, and roasted almond that were chased by hints of chocolate, roasted peanut, maple syrup, brown sugar, and banana. The bulk of the subsequent infusions coaxed out aromas of black pepper, cream, butter, eucalyptus, honey, clove, red apple, red grape, and orange zest. Stronger and more immediately notable impressions of chocolate, roasted peanut, and brown sugar appeared in the mouth alongside mineral, black pepper, camphor, earth, eucalyptus, red apple, pear, honey, plum, clove, orange zest, and red grape notes. As the tea faded, the liquor continued to offer up notes of minerals, malt, roasted peanut, baked bread, roasted almond, butter, and orange zest that were balanced by lingering hints of sugarcane, red apple, pear, hay, honey, sweet potato, chocolate, and black pepper.

For me, I think the biggest issue with this tea was its name. There was a honey aroma present, but I found the tea’s overall bouquet to be nuttier, creamier, spicier, and more herbal. The honey aroma was not particularly consistent or dominant. I have that complaint a lot with so-called “honey aroma” teas. Ignoring that quibble, though, left me with a very pleasant, balanced, and complex Yunnan golden needle black tea. My advice to anyone interested in this tea would be to ignore the name and do not expect an overwhelming honey aroma. Approach it like you would any other golden needle black tea, and you will likely find it to be a tremendously rewarding offering.

Flavors: Almond, Baked Bread, banana, Black Pepper, Brown Sugar, Butter, Camphor, Chocolate, Clove, Cream, Earth, Eucalyptus, Grapes, Hay, Honey, Malt, Maple Syrup, Mineral, Orange Zest, Peanut, Pear, Plums, Red Apple, Sugarcane, Sweet Potatoes

Preparation
6 g 4 OZ / 118 ML

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84
5573 tasting notes

Thank you Cameron B for sharing this with me!

I broke out this sample today to go with a honey beer bread I made. However, dinner ended up being a lot earlier than I expected so I didn’t get a lot of time to enjoy this.

Both the bread and this had a nice honey sweetness but if I am being honest, I was a lot more interested in trying the bread in the moment I got before dinner=. As such, while I know I liked this, I couldn’t say why and am glad I have another serving of this to try again.

As for the bread, it was crazy easy to make but had an awesome dense and spongey texture. I totally recommend the recipe: https://www.gimmesomeoven.com/honey-beer-bread/

Photo of the bread and tea: https://www.instagram.com/p/CARHqQ9gVCs/

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76
579 tasting notes

I got this this in a swap with tperez a while ago, but I only got around writing about it now as I finish the bag. I found less sweet, malty, and cocoa notes in here than your standard Yunnan dian hong. Instead, the aroma is more herbaceous and the taste more citrusy and bitter. There are notes of baked bread, thyme, and grains among others. The body is medium at best, but liquor has a nice bubbly mouthfeel that I like. All in all, it’s probably not as unique as I make it sound though, the profile does bear a lot of resemblance to other black teas of course.

Flavors: Baked Bread, Bitter, Citrus, Grain, Herbaceous, Malt, Thyme

Preparation
195 °F / 90 °C 2 min, 30 sec 4 g 5 OZ / 160 ML

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2005 tasting notes

Home – 10:00 AM

So once upon a time (actually, a few years ago, when I was first on Steepster), I really loved Chinese black teas, and especially Yunnan black teas. So now that I’m drinking tea again, I had to order a few to try from Yunnan Sourcing, just to see if I still feel the same way. I chose Fu Shou Mei Feng Qing, High Mountain Red Ai Lao, and this tea. Because come on, anything with “Honey Aroma” in the name needs to be tried! ;) Plus I wanted some variety.

Some of my favorite teas that I remember were the lovely golden varieties. This is no exception, the leaves are long and slender and covered with golden hairs. Lovely! I followed the Western parameters from a similar tea on Teavivre (because YS only has Gongfu parameters). I sort of eyeballed the amount of tea instead of weighing it for some reason… (shrugs)

The resulting brew is light, and it smells and tastes just as I remember. The predominant note is malty sweet potato, alongside lightly toasted bread and honey. Perhaps a touch of apricot adding a bit of fruitiness (okay, now I want buttered toast with apricot jam…). At the end, there is a light floral finish, making me think of honeysuckle.

I’m happy to find that I still love this type of black tea, despite drinking mostly flavored teas these days! Will definitely be trying more once I’ve worked my way through these selections.

I’m going to hold off on a rating, since I don’t really have anything to compare this with. But I highly recommend it!

Flavors: Apricot, Baked Bread, Creamy, Floral, Honey, Honeysuckle, Malt, Smooth, Sweet Potatoes, Toast

Preparation
190 °F / 87 °C 3 min, 0 sec 4 tsp 16 OZ / 473 ML

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