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“A fantastic Yunnan. Peppery and brisk! Full-flavored. Deliciously rich – I am enjoying this!” Read full tasting note
“I love this tea. It’s malty, earthy, and rich with the barest hint on bitterness in the background. It smells a little earthier than it tastes. I like its flavor more than its scent.” Read full tasting note
“I hate smokey teas, but have been on a quest to find one that I like. This tea is the winner. It is lightly smokey, more so I think than a Gunpowder, but less so than a Lapsang. I really like...” Read full tasting note
“This is my favorite morning black tea. It doesn’t take much to get you pumped for a good long session of brainstorming on a Monday morning. It’s smokey, malty and makes your taste buds dance while...” Read full tasting note
This superior Yunnan has a high concentration of beautiful, tippy, golden-color colored leaves. The flavor is brisk and highly aromatic with an elegant spice tone. Good throughout the day, with or without milk.
Recommendations: Use 1 level tsp. per 6 oz. cup; heat fresh water to a roaring steep for 3 min. Try with some rock sugar.
Ingredients: Black tea
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I hate smokey teas, but have been on a quest to find one that I like. This tea is the winner. It is lightly smokey, more so I think than a Gunpowder, but less so than a Lapsang. I really like it.
The liqour is a dark brown, not too transparent, and the aroma is pure smoke. The flavor starts with a hint of smoke, followed by a medium-bodied tea flavor, then finishes with a stronger, but not overpowering, smokey taste.
I loved it without milk and sugar, but when I added milk and sugar it ruined the tea. I threw the rest out. Word to the wise: drink it straight up or with a little milk, but not sugar.
Yunnans and Gunpowder greens aren’t actually smoked like a Lapsang Souchong, unless there has been a manufacturing flaw… but “smokiness” sometimes is suggested by caramel-like flavors, earthiness, or maltiness (all of which are good things). Some black Yunnans, in particular, taste “smoky” but they aren’t smoked — it’s explained in the Harney book about the chemical reaction that takes place during processing — that sort of biscuit-like, chocolate-y sort of flavor/aroma… if you want to avoid it, steer yourself toward First Flush Darjeelings and Nepalese teas, high-elevation Ceylons, and Nilgiris… you will get more lemon-like flavors and aromas and no “smokiness.” Tell us what you think…
By the by, some of us LOVE LOVE LOVE the earthy Yunnan blacks, esp. with milk or cream!!! Some will cry “sacrilege” but that’s OK. The taste is wonderful.
This is my favorite morning black tea. It doesn’t take much to get you pumped for a good long session of brainstorming on a Monday morning. It’s smokey, malty and makes your taste buds dance while your brain crackles.
SpecialTeas has ruined me to most widely-available tea companies out there. Their extensive and thoughtful collection of teas set the bar, IMO. I’m very sad that they are no more.
Hmmm… I took my time drinking this before reviewing. First couple of cups were weak so I decided to actually measure a whole tsp plus added another pinch. I got a real dark copper colored tea with a great smokey scent. I keep taking sniffs before each sip. Kind of reminds be of a fireplace that’s just gone out. This will be great when it gets colder out. The smoky flavor is more mild than it smells, which is probably a good thing. It’s got a slight malt flavor to it as well. Definitely a solid tea to pick me up in the afternoon at work.
I would LOVE to try this as well!!! LOL -