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 normally reserved for fine pu’er pressings 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.
The taste unfolds slowly, confident in itself. Bright candied citrus sweetness reels us in, and then expands to a thrilling cinnamon spice flavor and lingers like marshmallow-baked sweet potato casserole. Citrus flavors and woody Yunnan texture meld together to evoke violet liqueur.
In later steepings a satisfying thickness like incense and sweet morel mushrooms begins to express itself, showing off the way that wild-picked tea truly evokes the unique landscape.
It is an exciting time for all of us when the Golden Fleece comes in. Join us in savoring this brilliantly fresh and pure spring harvest while it lasts.
Flavor Notes: silky, creamy, full-bodied, tingling citrus orange, cinnamon by the bucketful, caramelized yunnan mushrooms, sweet potato cream whipped
Gift Tin Example below
Date of Picking:Autumn 2014
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...