Origin: Simao County, Yunnan Province, China
Description: This is a beautiful Yunnan black tea (Dian Hong – also known as Red Tea). It is grown organically on the southern slopes of the Ma Wei Mountain in the county of Simao in Yunnan Province. Yunnan is home to the oldest tea cultivation history in the world. Mountainous elevations and mild temperatures offer ideal growing conditions for the native Camellia sinensis var. sinensis plants. This terroir, with its unique soil profile, adds to the popular, rich, and mildly toasty flavour of Yunnan’s local teas.
Tea leaves for our Golden Snail were picked and processed in the Autumn of 2021. Leaves were carefully rolled into pellets, reminiscent of small snails. The tea has benefited from short-term aging developing a slightly malted sweetness along with a lovely rich aroma.
A steep of Golden Snail invokes the feeling of the golden hour…that brief window of time just before the sun sets in late summer and early autumn. During golden hour, when our surroundings are bathed in gold light, everything slows down to a snail’s pace and we are encouraged to arrive in the moment.
Tasting Notes: Showcasing the nature of an Autumn tea harvest in Yunnan, this tea provides a grounding steep with subtle toasted sweetness. It is comprised of tippy gold buds, lending to the vibrant amber-orange liquor and easy-going appeal of the cup. The steam offers hints of a fresh caramel fragrance. This tea is rich yet smooth and full of flavour, balancing strength and softness. There is an enigmatic linger to this tea that combines a delicate malt, notes of cocoa and tea flowers. If you listen carefully, the Golden 'Snails' may “talk”…a cheerful chatter arises from the steep as the tightly rolled dark leaves and bright buds unfurl below the surface of the hot water.
Brewing Instructions: 2-3g per cup. 100ºC water. Steep 2.5-3 minutes. Drain all tea from the leaf. Explore re-steeps.
Optional addition of a quick rinse with 100ºC water and letting the leaves steam covered before the initial steeping will bring out even greater complexity of the leaves.
China has a rich and ancient tradition of producing high quality teas of all varieties, and black tea is no exception. This is where tea culture and industry, as we know it, began nearly 2,000 years ago.
Known as ‘Red Tea’ in China, the tea leaves from the Camellia sinensis sinensis plant are smaller and finer than their Indian counterparts, the Camellia sinensis assamica, and prefer cooler mountainous regions. Usually plucked by hand and gently processed, the end result are exquisitely fragrant teas with lesser levels of astringency and a soft body.
Several Chinese provinces are famous for their regional tea selections: Fujian Province is home to the well-known, pine-smoked Lapsang Souchong, while Keemun tea, the official choice of the British Queen, is produced in Anhui Province. Yunnan province produces the ever-popular varieties of Yunnan black tea and is also the region where China started its tea cultivation.
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