“Sipdown 201/398 – it’s gone up by one because I finally created an entry for a tea my brother and his girlfriend brought back for me when they went on holiday to Crete. I steeped the leaf at...” Read full tasting note
“Guess what? I quit my job at the school yesterday! YEAH! I was really trying to hold out for the last 6 weeks of the school year, but yesterday I realized I was done. The constant disrespect &...” Read full tasting note
“Thank you Sil for including this one. This is a bready Yunnan Black. I’m not getting the interesting notes that others have mentioned. A little malt, a little yeast, a little grain – for me this...” Read full tasting note
“Slight honey-suckle sweetness. A tad leathery astringency. Dark cacao notes. Slight creamy mouthfeel. Thanks to Sil for sharing with me!” Read full tasting note
This tasty black tea is composed of Autumn wild arbor assamica tea from the same plants as we used for our Spring Da Hu Sai village raw pu-erh cake!
Tea is picked, fried, rolled, wilted for about 24 hours in warm shaded area and then finally dried to produce this lovely pure assamica black tea.
The feeling of the tea is thick in the mouth, the taste peppery, floral and sweet all at once. This traditional process for Yunnan black tea dates back more than 100 years!
Area: Da Hu Sai Village of Lincang (Yunnan Province)
Company description not available.