This wild-picked Golden Fleece is an exquisite lesson in texture, and one of the truest flavor embodiments of Yunnan itself. . . .
Golden Fleece is the richest, deepest and most subtle Dian Hong black tea we have had the privilege of trying. Wild-picked buds are set aside for a very small crafting of black tea to show off the pure, silky, spice-laden profile of deep forest Yunnan.
This black tea is as pure as they come, without a hint of the astringency that defines so many black teas. It is soft, yielding and complex in the aftertaste, appealing to admirers of fine oolong or pu’ers for the thick mouthfeel and sweet even floral taste that lingers on the tongue.
This harvest is the first we have tasted with strong notes of chocolate and malt in the early steepings. While most black teas allow the chocolate and malt flavor to settle on the palate and overwhelm, these flavors evaporate in a flash when tasting Golden Fleece to reveal the light contrast of rose florals, fennel sweetness and the creamy decadence of saffron.
In our office tasting on a rainy summer afternoon everyone felt like this is a nap time tea, the taste of being wrapped in a perfectly light down comforter. The sweetness is delicate like butter lettuce, and the florals grow into an old school creme de violet flavor.
Right when you are getting lulled into the light fluffy flavor of this tea it opens up into full on banana creamy pie with homemade graham cracker crust sprinkled with a touch of allspice and nutmeg. Every harvest of this limited tea is an exciting experience and this is no exception. We hope you have a chance to taste one of our favorite black teas out there.
Date of Picking:Spring 2015
Location of Picking:Remote mountains of southern Xishuangbanna
What Was Picked:Large golden downy buds from wild tea trees, hand picked.
Quantity Acquired:10 lbs
Sourcing Agent(s):Wang Yanxin
Brewing Golden Fleece Gongfu Brewing: Use 4g of leaves for a medium gaiwan or yixing pot. Heat the gaiwan or pot with boiling water and pour out. Add leaves, rinse leaves with boiling water for less than a second. Use this steeping to heat cups and pour over yixing. Steep each round for 2-3 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions. Western Brewing: Use two heaping teaspoons of leaves per cup of water. Steep in a brew basket or loose in a pot to give the leaves plenty of room to expand. If possible avoid tea balls or paper filter bags. Steep for one minute with filtered boiling water and remove leaves or pour off water. Save the leaves. Enjoy at least 4 infusions, increasing steep time with each infusion. Iced Tea (Cold Brewing) Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy! Iced Tea (Flash Chilled) Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 40 seconds to 1 minute with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
Rebelling Against the Tyranny of Flavor
"The vast potential for enjoyment of tea that comes from treating the senses equally and distinguishing them from each other is only eclipsed by the pleasure of understanding how blurred the line is between taste, smell and touch...Wang Yanixn
"Despite Wang Yanxin’s gentle and patient nature, she could turn on a dime, becoming a formidable woman fighting for the cause of tea culture...How to Taste Tea
"If you can put yourself in the right frame of mind, quiet the chatter of the everyday, and immerse yourself in the sensory experience of brewing and tasting a cup of tea, even a mediocre tea will be beautiful...