Updated: Feb 15
Black tea is a completely fermented tea and one of the most famous black teas come from Yunnan region of China and despite many sub-varieties, as an umbrella name they are referred as ‘Yunnan Dian Hong’ black tea. They are made out of Camellia sinensis assamica variety or their hybrids. If you have not tried a Chinese black tea before, you will be surprised with the sweetness and creaminess of them. This variety comes from a high elevation (1,500 m) and is ultra-smooth and sweet, and it is my go-to tea when I look for some comfort. It goes so well with deserts too.
Its looks are yet another story. The blond hairs indicate young buds which turn to golden during the fermentation process. They are also referred as “golden tips” and this is something you would not see in other black tea varieties. The more golden the colour of the tea, the more buds you have in it and unsprisingly the prices of various grades reflect this.
Type: Black tea
Origin: Lincang, Yunnan
Harvest time: 2019
Leave colour: Golden
Liquor colour: Orange, honey
Tea aroma: Silky and smooth with hints of cocoa
Steeping/brewing: You can use 90-100°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: 2 years (to improve shelf life store the sealed tea leaves in a dry, dark place with low temperatures)