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Green Wood, Honeysuckle, Malt, Mint, Oak, Red Wine, Tannin, Leather, Peanut
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Edit tea info Last updated by Daylon R Thomas
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From Trident Booksellers and Cafe Boulder Colorado

The Honey Black is a very thick Yunnan black tea high in aroma with a persistent aftertaste. Grown in Ning’er county in Southern Yunnan, China, this tea comes from an older assamica varietal. It is pungent and sweet with floral and minty notes atop a base of heavy malts. Very good for Western or gong-fu style brewing, it would make a good choice for those who enjoy power as well as subtlety in their tea.

Origin – Ning’er, Yunnan, China

Harvest – March 2021

Tastes Like – Strong Malts, Spearmint, Honeysuckles

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3 Tasting Notes

4190 tasting notes

From Daylon R Thomas!  Thanks so much!   I keep trying this one, but the flavor is so mild and not very distinct, that I then hesitate to write a note.  But I guess I should, just to say that there isn’t much flavor.  I do think it is interesting that this particular Honey Black has a ton of gold to the leaf.  Which makes it even weirder that the flavors aren’t anywhere close to something that would taste like a Chinese black tea, like this appears to be.  I would have guessed it was Golden Monkey if I were just looking at the leaf and had no description for it.  I would say the most distinct note is oak with a slight bite to it.  BUT that was when I severely oversteeped the second cup.  I do wish there was more flavor here, but I always like when my expectations for tea are thrown when I look at a leaf and think I will know what it tastes like.  I like being wrong! 
Steep #1 // 2 teaspoons for a mug // 19 minutes after boiling // 2 minute steep
Steep #2 //  just boiled // (many minute steep – forgot about it) 

Daylon R Thomas

I agree. I’m sorry if I gave you a mediocre one. I really wanted to like it, but I thought the same thing. Malt with some minor elements gong fu. The briskness got to me personally.


PLEASE no apologizing! I’m grateful to try any tea, even those that others haven’t loved, as everyone has different tastes anyway. Thanks again :D

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1705 tasting notes

I have too much black tea. I’ve been mostly guzzling my flavored teas and oolongs, but I have barely touched some of my black ones from Spirit and Trident. As winter comes in, the tannins strike differently and I’ve been able to enjoy these a little bit more. I got more peanut, leather, and malt vibes yesterday which were welcome.

The problem with blacks is I’ve gotten more sensitive to caffeine, and my stomach has been upset easily. I don’t know what is causing it-I drink plenty of water, and though I’ve been stressed, I’ve been able to manage a lot better than previous years. Either way, I have had to stick to milder teas lately. I am thinking about selling or getting rid of a good portion of my stash. The majority of them are higher end malty Chinese blacks like this one and Nepal blacks, with some Darjeelings I’ve barely touched. On the flipside, I have been going through my green teas a lot quicker lately.

Flavors: Leather, Malt, Oak, Peanut


Caffeine sensitivity fluctuates for me. I never get an upset stomach, but I sometimes have trouble sleeping if I drink tea too late in the day. This can go on for a couple weeks, then seems to fade, and I can drink tea in the early evening again. I’d hold on to your stash for a while to see if your sensitivity resolves.

I seem to be on the opposite trajectory as you are, as I’m gravitating more toward black tea as the weather gets colder. However, I like fruity Fujian and Taiwanese hongcha, not the malty Yunnan varieties.

Daylon R Thomas

Yunnan’s are hit or miss for me. I get foolishly sold by “cocoa notes” nevermind some have more malt than I prefer. I also got a bunch of Himalayan ones that were tippy from trident. They are very good, but I’ve barely touched them, even my Fujian Wuyi Blacks.

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