Black Tea - Spring 2016
Purple leaf "Zi Cha" was harvested in Late April from the Jing Mai mountainous area in Lancang county of Simao. The fresh purple leaves were then processed into a flat needle style tea. The processed tea leaves are black with tiny golden shoots on some.
Bai Ye Hong Cha has thick sweetness and a very pronounced baked sweet potato taste that lasts many many infusions. This tea is both excellent and peerless. You simply can't have a similar experience with any other tea. Highly recommended for Dan Cong and Black Tea aficionados alike!
Bai Lin Gong Fu Black Tea (aka Golden Monkey) is made from Fuding Bai Hao "White Pekoe" varietal tea leaves. Our Premium grade is a 1 leaf to 1 bud semi-tippy grade. The tea leaves are picked in sets with 1 leaf & 1 bud. The processing allows for a golden-orange furry tip completmented by a dark leaf.
Our Classic grade, although not as small and fine as it's Imperial counterpart it is more robust in taste and has more of a dark chocolate bite to it. It is very smooth with a golden yellow tea soup that is viscous and soupy.
Our Imperial Grade Laoshan Black is the highest grade black tea from Laoshan normally available and is picked and processed from the finest first flush tippy material picked during the first week of April.
This Jin Jun Mei grows in the same areas as Wu Yi's famous Rock Oolongs and has that same mineral sweetness and flower aroma. The tea has been lightly oxidized and retains an almost oolong-like green-ness to it.
Our AA grade Premium Zheng Shan Xiao Zhong is picked in a 2 day window when the bud/leaf sets are small and tender. The tea is expertly wilted under the care of the Li family head, who is a 4th generation Wu Yi tea grower and processor.
Classic Wu Yi mountain black tea varietal "Zheng Shan Xiao Zhong" means literally "from Wu Yi Mountain Small Tea Plant". Our offering is processed in a traditional style and has notes of dark chocolate taste and aroma with a sweet after-finish.
Our Jingmai Wild Arbor tea is made from a naturally occurring Jingmai assamica varietal that is naturally hybridized and smaller in scale than pure assamica. The tea brews up a chocolate and floral sweetness much like a Zheng Shan Xiao Zhong, but with it's own unique character.
This is the classic recipe of light fermentation black tea that has been produced by the Feng Qing tea factory for decades. It is hand-processed at each stage and isn't rolled by machines so the leaf shape is well preserved and un-broken.
Pure Gold Tips expertly processed to enhance and preserve the hairy fuzz on these tiny little buds. Tong Mu Guan Village near Wu Yi in Fujian is the most famous place in China for the cultivation of Jin Jun Mei and this year's harvest (April) is among the best in recent memory.
Processed with very light oxidization and roasting this Feng Qing area tea has a strong taste with some astringency and long lasting after-taste. This tea will continue to age and develop over the years.
The tea brews up a deep red tea soup, with a lovely floral front-end, and smooth thick sweet after-taste. Thick and viscous tea, complex and interesting, while lasting many infusions makes this a worthwhile newcomer to our offering here at Yunnan Sourcing!
Da Qing village is a high altitude Jinggu village where old tea trees ranging from 80 to 300 years old grow. Our black tea is harvested from these tea trees and is the 1st flush harvest of Spring 2016.
Tea infusion is grassy and slightly sweet taste with a pleasant bitterness and slightly astringent sensation that generally gives a very balanced taste. Strong fleshy leaves and stems with large tea buds allows brew this tea a huge amount of time!
"Yi Mei Ren" (彝美人) means literally Yi (Minority) Beauty. This tea is named "Yi Mei Ren" as its made from Wu Liang Mountain material, an area inhabited primarily by Yi Minority people and bears similarity to both and oolong and a black tea in its fragrance and taste.