Origin: Fujian Province, China
Description: An early spring harvest of leaf and bud coupled with generations of skillful craftsmanship result in a sublimely aromatic tea. The way this tea is hand-processing transforms the leaves of the spring pluck into long and delicate needle shapes; the deep golden buds that this tea is named for show prominently. Once steeped, the aroma is seductively sweet and has the complexity that high-quality Chinese black teas are known for.
Tasting Notes: A mildly toasty, cocoa and caramel nose. The cup has a hint of dryness, and a pleasant gentle astringency mid-tongue. The flavour is a lovely, malty cinnamon that remains smooth and full-bodied to the last sip.
Brewing Instructions: 2g per cup. 90-100ºC water. steep 3-5 minutes.
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