Golden Snail Yunnan Black Tea

Tea type
Black Tea
Ingredients
Chinese Black Tea
Flavors
Chocolate, Cocoa, Malt, Red Fruits, Honey, Leather, Sugar, Baked Bread, Pastries, Raisins, Stonefruit, Toast, Apricot, Butter, Earth, Maple Syrup, Mineral, Molasses, Plum, Smoke, Sweet Potatoes, Vanilla, Wood, Chestnut, Creamy, Smooth, Sweet, Caramel, Dark Chocolate, Cantaloupe, Grain, Oats, Salt, White Grapes, Floral, Nutty, Roasted, Roasted Barley, Cacao, Broth, Gardenias, Maple, Winter Honey, Peanut, Roasted Nuts, Tobacco, Pepper, Bitter, Dark Bittersweet, Dried Fruit, Brown Sugar, Oak, Wet Earth
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by OMGsrsly
Average preparation
205 °F / 96 °C 2 min, 45 sec 5 g 13 oz / 393 ml

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124 Tasting Notes View all

From Whispering Pines Tea Company

ABOUT THE TEA
This Yunnan black tea was harvested in early spring (2014) and carries a robust and delicious flavor profile! The first thing you taste is a the thick honey flavor giving way to creamy cocoa with a touch of malt. A heavy molasses-like sweetness lingers on your tongue while juicy morel plays with a hint of gardenia in the aftertaste. This tea is delicious hot as well as iced and holds up very well to three or more infusions!

NOTES
Milk Chocolate, Molasses, Malt, Morel, Cream, Gardenias

-

Our preferred style for this tea is gongfu.

Western Style:
Steep 1 teaspoon (1.8g) of leaves in 8 ounces of 205ºF water for 3 minutes.
2nd infusion: 5 minutes.
3rd infusion: 8 minutes.

Gongfu Style:
Use 1.5g of leaf per 30ml (1 fl. oz.) of 205ºF water
Infusion times: 20s, 15s, 30s, 45s, 1m15s, 2m, 3m

About Whispering Pines Tea Company View company

Whispering Pines Tea Company is dedicated to bringing you the most original, pure, beautiful tea blends. We use only the highest quality ingredients available to create additive-free teas teas inspired by the pristine wilderness of Northern Michigan. Our main focus is on customer satisfaction and quality.

124 Tasting Notes

100
892 tasting notes

Mmm this is a marvelous tea :) so smooth with caramel and chocolate notes.

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77
12870 tasting notes

backlog from yesterday – thanks again to dexter for letting me try this one. On the whole, this wasn’t a bad cup of tea, but i’m glad that this is one that i don’t feel the need to order from WP. There was a bitterness there that i didn’t love. still not a bad cup..just not one i need to keep around.

Final Count yesterday: 114

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98
1152 tasting notes

So a little celebration tea today. More in the end of tasting note.

Thanks to White Antlers I got to try this wonderful tea. So, thank you a lot!

I decided to brew it gongfu, the rest I had, which was about two teaspoons. 125 ml gaiwan. Freshly boiled water into cold thermos. I guess it could be about 93-95°C water.

First steeps were wonderful, cocoa notes, malty, honey, chocolate. Great indeed. Last ones were rather “only” malty and honey like. I dare to say even leathery? Not sure about that though. I wasn’t paying that much attention on later steeps. But I wanted to, but the circumstances didn’t allow me. We are still redoing my grandma’s bathroom (almost done), so I was paying attention what has to be done during the weekend and on Monday. Quite a workload!

But this tea… was just amazing. Even it was rather golden dust honestly, it was still delivering that wonderful taste of Yunnan black. So unique. So great!

Personal note: Why to celebrate? I got a job! My first ever full-time job. I am going to be DGSA — Dangerous Goods Safety Adviser. So, lots of to learn. About 1600 pages for each mode of transport. Starting with trucks (that will be in Czech), then going for air transport (very similar, but in English). Exams held by ministry of transport! So, what will I do? I will order transport of dangerous goods by ship or aircrafts, sometimes “just” by truck. Tantalum dust is very dangerous, highly flammable, self-igniting, stuff. And they work mostly with tantalum. I will be responsible for proper marking, packaging and transporting those dangerous goods. There will be weekly and monthly inventory checks in the warehouses.

Soo, what do you think?

Flavors: Chocolate, Cocoa, Honey, Leather, Malt

Preparation
2 tsp 4 OZ / 125 ML
Evol Ving Ness

Congrats on your new position!

I think you should avoid any trucks or any materials originating with V.Putin. Just in case.

gmathis

Wow! Congratulations! Don’t blow anything up or shoot your eye out!

Leafhopper

Congratulations! Yeah, don’t blow anything up!

Michelle

Congrats, lots to learn, I’m sure you’ll do great!

Roswell Strange

Congrats!! That’s a very exciting first full time job!

ashmanra

Woot! Woot!

teepland

Congratulations on the new job! That’s exciting!!!

CrowKettle

Congratulations! :)

mrmopar

Cngrats, we will have to call you mr hazmat.

derk

Alright, Martin!

Martin Bednář

Thank you all!
Evol Ving Ness: I do it even without your advice. But good one :)
gmathis and Leafhopper: I will do my best to don’t blow anything.
Roswell Strange: Indeed it is! I am happy to work with DG, but getting a job in a tea industry is something I look more forward to. Maybe one day after few booms?!
mrmopar: Oh well, I had to search for “hazmat” and I like it! If you want to call me with this nickname, I let you :D

Lexie Aleah

Congrats!

Martin Bednář

Thank you Lexie!

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90
625 tasting notes

In a word, delicious! Makes a smooth, easy-to-drink cup. Not too weak, not too strong, just right! The re-steep was just as good as the initial cup. Really enjoyed this one. Offered my Mom a cup of this as well and she also loved it so it’s double approved!

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81
1300 tasting notes

I was surprised by how much vanilla came out of this cup. Much sweeter and more rich than I remember.

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87
509 tasting notes

Sipdown (backlog)

I really like this tea and would like to order it again when my cupboard is more manageable. Comforting, almost hot chocolate like without the excess sugar.

Flavors: Chocolate, Malt, Sugar

gmathis

I’ve had the opportunity to sample this and I concur wholeheartedly on the chocolate vibe!

Bluegreen

It is a very good tea and very affordable too.

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97
218 tasting notes

This is a well-reviewed tea so I will not go into specific details: they have been exhaustively captured already. Just my general observations.

This is the best Golden Snail/ Black Bi Luo Chun I have tried so far: intense aroma, strong, fresh and complex taste without any hint of bitterness. It resteeps well. Also, this tea is well-suited for both gaiwan and Western preparations and in general rewards those experimenting with times, temperatures and amounts.

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84
366 tasting notes

Yay, one with lots of good reviews already. lol

Little cute snail looking things, smelled of bread, chocolate, and malt. After the rinse, they began opening up, it had a little stonefruit aroma, toast, malt and chocolate, sweetness aroma. It’s a very smooth, comforting (comforting is a big thing to me I guess lol), a tasty cup of tea. I can really get into black tea if they were all this good. I like to repeat myself so I’ll just say again that all my life I was a matcha and sencha type of girl until the last 6 months. Throughout all the infusions, I didn’t detect any bitterness nor astringency… Just creaminess, a buttery feeling, a thick mouthfeel and a great aftertaste of cocoa, toasted bread, some raisins and molasses.

5g, 205°F, 110ml, rinse, 8 steeps: 10s, 15s, 20s, 25s, 30s, 35s, 40s, 45s

Flavors: Baked Bread, Chocolate, Cocoa, Honey, Pastries, Raisins, Stonefruit, Toast

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 4 OZ / 110 ML
Cameron B.

Chinese black teas are my favorites, too! :D

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90
771 tasting notes

Made a pot of this yesterday in my new big 4-cup (I think) teapot I got at the Queen Mary Tea Emporium when I was there last week. Very pretty, pansies, very british porcelain.

This is just as good as it has always been. Yunnan Gold teas are my favourite type of black tea and this one is no exception and is in fact a good exemplar. The dry leaf is so nice and pretty little curls and steeped, it’s delicious. I’m going to resteep the leaves today and have another pot. Mmm.

Preparation
Boiling 3 min, 0 sec

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7 tasting notes

I had a delightfully puzzling experience with steeping my Golden Snails sample in a gaiwan. Compared to my Oolong drinking friends I’m almost blind to bitterness or astringency, but I had a hard time preventing this tea from hitting too hard.

Got a tip that could help me tailor my steeping? Take a look at my technique and let me know!

Setup
Water: In house R/O
Kettle: Electric Cusine-art Tea w/ temp control
Gaiwan: 100 ml

Steeping Technique
Tea weight: ~7g
Temp: Tried 190, 200, and Boiling
Time: Flash Steep (pour it in, pour it out asap)

Notes
+1st steep @boiling: Super sweet, but balanced by a flash of green-tea-like astringency and some umami qualities (brothy?) Loved this steeping!

+Steepings 1-8 had a sweetness detectable by the tip of the tongue. Steeping 9 and 10 did not.

+Steepings 2-9 had an intense, lingering combo of black-tea bitterness and green tea astringency that distracted me. Temps 190 and 200 made little difference in fixing the problem.

+Discovery: the practiced sipping technique of a person suffering from too much attention to detail took the spotlight off the bitterness. Aerate enough and coat the tongue from tip to tail and the balance starts to come back.

Edit

Tried 5 grams instead of 7 and this made all the difference in the world. It has a tiny bit of astringency but in perfect balance with the rest of the tea. Got this idea from the TeaDB youtube channel. One of the guys will, instead of lowering temp, drop the leaf to water ratio.

Preparation
190 °F / 87 °C 0 min, 15 sec 7 tsp

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