Yunnan "Assamica Gold Needle" Black Tea * Spring 2018

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Not available
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
Boiling 5 min, 30 sec 4 g 12 oz / 355 ml

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2 Tasting Notes View all

  • “I was reading through last year’s harvest reviews and I can say this year’s tea is much different. Prepared this western because assamica black. 3.5g (roughly 1T), 8oz, 212F, 2 steeps at 3 and 5...” Read full tasting note
    68

From Yunnan Sourcing

During the 2nd half of the 20th century most tea plants planted for black tea cultivation in Yunnan were hybrids of Assamica but not pure Assamica (大叶种). Pure Assamica is what’s used for Pu-erh production and what was used to produce this lovely tea.

Picked in early March in and then expertly processed by a small Ning’er area village cooperative this burly black tea features thick stems, with leaves and buds covered with downy hairs. The withering process has given the buds a deep copper-gold color and the leaves a brown black color. The flavor is very sweet, but there is a slight mineral astringency to counter it. The depth and thick viscous texture of the tea and the heavy sugarcane aroma makes for a delightful experience.

The incredibly affordable pricing we offer makes this tea a solid choice for daily drinking but also offers insight into “Pure Assamica” as a varietal of choice for black tea production.

Harvested in Early March 2018

Ning’er county of Simao (Yunnan)

About Yunnan Sourcing View company

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2 Tasting Notes

68
494 tasting notes

I was reading through last year’s harvest reviews and I can say this year’s tea is much different.

Prepared this western because assamica black. 3.5g (roughly 1T), 8oz, 212F, 2 steeps at 3 and 5 minutes. I tried a third steep and while it sill had plenty of flavor, I don’t recommend it because of a strong wet leaf funk.

Dry leaf smelled very peppery, with some malt, cedar wood, leather and faint chocolate if I went searching, lightly cookie-ish. Wet leaf smelled like moss, chocolate and light ginger?

In terms of taste, there was a black pepper spiciness on the sip and in the nose with some malt, leather, wood and earth and a sour orange background note holding it all together. In the second steep, I noticed a slight cooling ginger spicy after effect. The liquor was light-bodied but produced a heavy feeling. No sweetness or bitterness. A very light astringency showed up in the throat in the second steep.

Overall, it’s a solid tea, nothing to complain about for the price – it’s certainly affordable. I think I’ll try one long steep western, too. I’ve already had a go at grandpa but I didn’t take any mental notes, so I’ll try that again.

Preparation
Boiling 3 min, 0 sec 8 OZ / 236 ML

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