This is the second Yunnan gold I’ve ever tried, and – man – does this type of black (or red) tea have a track record. I don’t know what sort of alchemy goes into making these, but you won’t find a tea that translates from sight, to smell, to taste with such consistency. It looks gold from leaf to liquor; it smells and tastes like creamed almonds or unroasted, buttered barley. Aside from an almost-negligible astringent note in the middle, I am hard-pressed to find a flaw.
Full Review: http://www.teaviews.com/2010/12/24/review-life-in-teacup-yunnan-golden-bud-3/
Preparation
Boiling
3 min, 0 sec
