"Golden Tips" refers to the pale, downy buds picked from young tea plants in Yunnan, the southwestern Chinese province whose microclimate and fertile soil have long produced some of the country's finest teas. Pickers select these tender buds by hand during the spring harvest, a careful process that keeps yields low and the resulting tea correspondingly scarce. Once picked, the buds go through withering, rolling, fermenting and drying to become a black tea with a golden-hued, almost amber liquor. It has long been prized within China, and its reputation has been spreading well beyond it as more drinkers come across the leaf.
In the cup it's full-bodied and smooth rather than sharp, with a malty backbone, notes of honey and a woody undertone that runs into a slightly drying finish. The infusion carries real weight on the tongue, thick rather than thin, while staying easy to drink plain. A little honey or sugar suits it if you want to bring out its natural sweetness further.
Caffeine sits at a moderate level, with a typical cup holding somewhere around 60 to 70mg, enough for a lift without the jitteriness of a stronger brew. As with other black teas, it has long been drunk for more than just its taste. Its antioxidants have traditionally been valued as part of a health-conscious diet, and some drinkers credit black tea more broadly with supporting heart health and a steady immune system. The tannins are also traditionally associated with settling digestion, and the caffeine content is often reached for as a way of sharpening focus through the day.
To brew it, use one heaped teaspoon of loose leaf per cup and freshly boiled water, ideally filtered. Let it steep for three to five minutes, shorter for a lighter cup, longer if you want the fuller, more robust character to come through, then strain before serving. Treat it with a little patience rather than rushing the pour, and the malty, golden character comes through in full, morning or afternoon alike.
