First the golden leaved yunnan goes into a teapot and pour some hot water on it. There is almost black walnut aroma coming from the leafs and the strong liquor brewed is a palatable taste and good aroma. These leaves are really imported and then I found them conveniently packaged at a quaint teahouse in Washington. I tend to reserve a little of the last cup and then get a nice cup which is a mixture of the three steeps I’ve made and drunk to the last drop. I wasn’t going to rate it because I really on tried Yunnan’s just this once. :P
Preparation
5 min, 45 sec
