Yunnan Province in southwestern China calls itself the birthplace of tea, with a tradition stretching back some 1,700 years, and this black tea carries that pedigree in every leaf. The name Yunnan means "south of the clouds," and the region's shifting climate and rich soil give the plants a character of their own. This is a TGFOP grade, top-grade and golden-tipped, picked during the spring and summer months and worked through the orthodox process of plucking, withering, rolling, oxidation and drying.
The liquor pours dark copper and full-bodied, with chocolate and cocoa up front, honey underneath, and a milky smoothness that thickens toward a slightly drying finish, with an earthy note running through it all. Historically these teas were the ones Chinese emperors reached for, prized for their smooth texture and lingering aroma. By the 20th century Yunnan black tea had built an international following for its strength and golden tips, and some drinkers still call it the "mocha of tea" for that rich, earthy depth.
Steep it in water just off the boil, around 100°C, for about four minutes, using a teaspoon of loose leaf per 8 oz cup. It holds up well plain, but a splash of milk or honey rounds out the cocoa notes for those who want it. Expect a moderate caffeine hit, roughly 40 to 60 mg per cup, gentle enough for an everyday pour. Keep the leaf in an airtight container away from light, moisture and strong odours, since Yunnan black loses its aroma quickly once exposed. In Chinese tea tradition, this style has long been drunk as a warming, grounding cup as much as for its taste.
