Yunnan Gold Black Tea | Yunnan Dian Hong

Yunnan Gold is full of aromas you won't find in any other black tea... Initially I thought it could taste like something between Keemun and Assam, instead it has an unique personality which can't be compared to any other famous Chinese or Indian black tea. The aroma of the dry leaves gives a good impression of what the actual tea will taste like: the long golden/orange buds emanate a deep cocoa fragrance along sweet fruity scents. The amber liquor retain this sweet character and when you drink it the discrete flavours of black tea balance perfectly with an amazing juicy aroma of citrus and liquorice (sometimes I think I'm actually drinking a flavoured black tea!). That heavy tannic feel often given by some strong black teas is absent, even after a long steeping time, and this makes Yunnan Gold one of the rare blacks that give a delicious second infusion. This remarkable, modern black tea it's also very versatile: warming in the first cold mornings of autumn, and, due to the succulent citrus notes, also very quenching on torrid summer days!

Jing's Yunnan Gold (Dian Hong) is the latest in my quest to absorb as many Yunnan teas as humanly possible. Since I first encountered them, I have been absolutely smitten. Virtually every Yunnan I have tried has been a true winner. Jing's offering is no exception. The aroma of the dried leaf has a bit more perfumey nose than other Yunnan's I have come across. But that's just a very small part of the scent here -- more overpowering are sweet and earthy tones -- like a dried mushroom that's been sitting in a candy shop. Appearance-wise, this is note a Pure Gold Yunnan, but definitely a straight-up Yunnan Gold. The blend of gold versus brown buds seems to be about 50/50. As with most Yunnan teas, I brewed this tea at 3 minutes with 200-degree water. The resultant liquor has a lightly hazy, coppery color. The aroma in the cup is mildly reminiscent of the dried leaf, but has also taken on a new level. Jing describes it as "malty", which I would agree with. The taste, from sip number one through the finish, is utterly exquisite. One sip reveals an earthier character than I recall in other Dian Hongs. The next sip seems sweeter than I remember. Upon the first few sips, my immediate reaction was that this is not quite as sublime as a Pure Gold. But by the time I finished the first cup, I am unsure which I would prefer. While this is much bolder than a Pure Gold, it is not as sophisticatedly sweet. Yet I find it's flavor intoxicating in equal amount, but in a different manner. For a second infusion, I tried a 4 minute brew. The results were somewhat tame - less potent than expected. But fine flavors still emerged nonetheless. A third infusion for 4.5 minutes presented a similarly-hued liquor (perhaps even darker?), and an overall sweeter and more robust flavor than cup #2. As the cup cools, the sweetness takes a step back, and the flavor reaches a level similar to that of cup #1. After 3 infusions, few of the leaves had unfurled much. Curiously, Jing Tea reveals that the wet leaves are "shapely, triangular tips" -- I wonder how much more incredible flavor could be emitted, should the leaves be completely exposed to steeping... This is yet another fantastic offering of a phenomenal Dian Hong. I must vow to drink more Yunnan tea than ever before -- but if I did, would it be as special and delicious if it were an everyday treat?

The only black teas I'm truly into are Yunnan teas. And the Gold from Jing is full of that fresh roasted sugar cane goodness that makes my soul weep.

Yunnans are high among my favorite teas and JING is rapidly becoming one of my favorite companies. Their spring-harvested Yunnan Gold is just that; a beautiful tea made up primarily of bright golden tips. Dry, it has a sweet, surprisingly floral fragrance, with undertones of fine leather, spice, and tobacco. This tea infuses to a rich amber liquor, and the lovely fragrance lingers in a milder form. The purveyor’s instructions are to steep one to two teaspoons for three minutes. However, I like my black tea strong, and let it steep for five. The result was delicious, without a hint of bitterness. You can short steep this tea for two infusions, but personally, I’d rather have one strong cup than two mild ones. Still, it’s nice to have the option with a black tea. The flavor is layered and complex: bright, smooth, malty, spicy, and clean. It has some pull, too, which lends texture to the sipping experience, making itself known on the tongue. One tea tasting phrase that seems particularly apt is “mouth filling.” The flavors roll through, engaging every taste bud, leaving a clean, bright, lightly spicy and very refreshing note in their wake. As the tea cools, the spice notes become more pronounced. My only quibble—and it’s a minor one— is that it is almost too bright in taste. If this tea was a piece of choral music, it would be composed primarily of soprano, alto, and tenor parts, with not quite enough baritone for my taste. Nevertheless, it is a very fine tea and makes for a delightful drinking experience. Highly recommended.