This wild-picked Golden Fleece is an exquisite lesson in texture, and one of the truest flavor embodiments of Yunnan itself. . . .
This is the finest, most nuanced and intriguing Dian Hong we have ever encountered. Wang Yanxin, our sourcing agent who has devoted her life to Yunnan, has been searching for a Dian Hong like this for years. Every time she sends us pu'er, she includes 30-40 Dian Hong teas, and Jin Jun Mei teas. This time, she only sent us one, and wrote on the bag "this is the one. Best Dian Hong. Taste slowly." She was so very right.
This tea is not the assertive experience that some seek in a black tea. It is not robust in the traditional sense, Instead, this is a subtle experience that will appeal to lovers of fine oolong and pu'er. The mouthfeel is perfectly smooth- not creamy, but silky. The taste unfolds slowly, confident in itself. The sweetness begins like that of vanilla ice cream, but quickly expands on the palate in the aftertaste with a gentle tingling similar to raw sugar. An enveloping honey profile is also present.
The wild-picked buds yield an intriguingly well-integrated spice profile. It is hard to pick it apart, but there are certainly cinnamon flavors, and the sweetness of ground clove and allspice. The tea has a warming quality and a brightness that truly feels like sunlight. In later steepings a satisfying thickness like incense and sweet morel mushrooms begins to develop and mix with the sparkling and sweet qualities.
ICED: Velvet texture. Sweet Yunnan flavor. Chilled sunlight.
Date of Picking:February, 2012
Location of Picking:Remote mountains of southern Xishuangbanna
What Was Picked:Large golden downy buds from wild tea trees, hand picked.
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.
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...