

Style: Black
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.
Organic
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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