Yunnan Gold Black Tea

On first opening the sample pack, I was hit with the most amazing scent of the dry leaves. A smell so evocative that I went and sat down and just kept slowly breathing it with eyes closed until I could identify it. It was orange laced with clove and cinnamon! The smell was enhanced further when I added two teaspoons of the leaves to my freshly washed glass jug.
I prepared a first infusion with just off boiling water for 3 minutes. I was prepared to be disappointed with the taste, because it was hard to believe this tea might live up to the amazing aroma. I shouldn't have worried. First taste showed that this was a sweet full-bodied tea, and then after a few sips, the orange and spice came through. Overall, it was like tasting chocolate orange, with hits of clove and cinnamon, and drinking smooth black tea all at the same time.
I did a 2nd infusion for 5 minutes, and it was equally good, but the taste had varied to orange and ginger- in fact I was even getting that warming sensation that ginger gives you on the back of the throat! It's hard to believe that this tea hasn't been laced with spice flavours- if it really is all coming from the tea leaves it's amazing.
Halfway through the 2nd large cup of this, I couldn't help thinking of Christmas. Then I was yearning for fruitcake or ginger cake to eat with it. Then I thought- 'I bet this would be amazing with a tiny spike of malt whisky.' Well, that thought niggled me, of course it would be sacrilege to add whisky to this amazing Jing black tea. But I had this whisky bottle by my desk and I kept thinking about it, and by the time I had a last mouthful left in my cup I thought - well, why not, and I added a tiny drop, swirled it, and tasted. And yes, Christmas had arrived in April- this was a very rewarding experience. I would say, drink your first infusion straight, then eat ginger cake, then have a second brew and spike the end of that with a tiny drop of a lovely malt whisky!
Alternatively of course, just have the tea- it's such a multi-layered experience in itself.

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.

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?