Composed of used, dried Chinese black teas from Fuijan and Yunnan.
Chinese Yunnan Golden tips (black tea) with Japanese Sencha and Hojicha below (green tea). I’ve been sorting teas with certain visual qualities and experimenting in creating patterns.
A Yunnanese restaurant in Doi Mae Salong. Northern Thailand. April 2015
Four teas with a friend. Chinese Green in the Gaiwan, previously a Yunnan, 2nd Flush Darjeeling, and an Assam.
Jin Long “Golden Dragon”. Chinese Yunnan black.
Very beautiful, tippy, and golden. The dried leaves even look cozy and soft. When steeped the leaves turn a rich brown and show a nice texture.
Yunnan’s like this that are so beautiful will often be very mild in flavor. They’re designed much more for show than for taste. This is an interesting trend with tea production now in China, very often seen with black teas.
I’m still experimenting with water temperature and steeping time to figure out how to get the best flavors out of this tea. So far a cooler water helps to bring out a range of taste and aroma.
Purchased from Bohea in Friedrichshain, Berlin.
See other mentions of Yunnan on this blog.
Typical weekend on Flickr.