|Yunnan, known as the birthplace of tea, is a province in southwestern China that borders Vietnam, Burma, and Laos. Yunnan translates literally to "south of the clouds". Its diverse landscape offers everything from tropical rainforests to mountainous terrain and is home to a wide variety of plant species. The Yunnan region focuses heavily on agricultural production. |
Yunnan teas are particularly delightful as breakfast or early afternoon teas.
The slender, well-formed, tightly rolled, jet-black leaves of this China black tea yield an amber cup with a brisk, full-bodied and well rounded taste.
Brew tea at 212º - steep for 3 minutes.
China Black Tea Eggs
3 Tbsp. China black tea
½ cup soy sauce
2 tsp. sugar
1 cinnamon stick
2 whole star anise
1 tsp. black peppercorns (crushed)
Place eggs in a medium sized saucepan and cover with water. Boil the eggs for 10 minutes. Remove from heat and run under cool water (keep the water in the pan). Hold eggs in your hand and using the back of a spoon, crack the eggs evenly all around.
Place the eggs once again in the saucepan and add the rest of the ingredients. Bring to a boil and then simmer for 3-4 hours (simmering longer or steeping overnight will intensify the flavor and color).
Enjoy as a quick snack by itself or add to salads, rice dishes, etc.
||Boring - won't buy again
|Skip this tea. There's nothing wrong with it really, but there's nothing really right either. The body is medium. Not much in the way of flavor. Tastes like a somewhat insipid breakfast tea, but with a slight hint of smoky/roasty flavor (sort of like if you dialed the flavor of lapsang souchong from 11/10 all the way down to 1). Overall, nothing wrong with it, but gives no reason to select it over any other black tea really.|
||Not the same as past harvests.
|I had this tea six years ago and loved it. But of course, harvests change and this one is much much different. And not for the better, but that would have been very difficult to do as the harvest I tried was so delicious. I do remember from tasting notes that this was an ever changing finicky tea every time I steeped it up. But this is so much different now. It tastes like a very weak Ceylon and I really don't like Ceylon. So even if I hadn't had this tea before in a previous harvest, I really wouldn't like it now, so it isn't a matter of disappointed expectations. It certainly doesn't seem like Yunnan. Of course a tea would change over harvests and years but this is a BIG change.
Steep #1 // 1 1/2 teaspoons for a full mug// 10 minutes after boiling // 3 minute steep|
||Yunnan is my new favorite type of tea!
|Another black tea I love from S&V. After steeping for four-five minutes, this one is medium bodied. The steep color is a lovely shade of amber. It tastes more like a ploughed field of hay in that delightful tea-like way than anything chocolatey. It has a tiny bit of maltiness to it, but the flavor isn’t dark and deep enough to have too much of a malty flavor. The second steep at boiling for six minutes was certainly more like my favorite tea flavor.. deeper, chocolatey and maltier. So you can certainly tailor this or any tea, really to your tastes. Its all in the time and temp. So the first cup had the lightness of a darjeeling, but the second had a much stronger flavor. I like the differences!|
||Not really what I expected.
|Much lighter than what I expected, without the usual flavor I associate with Yunnan teas. That is to say, no hint of chocolatey or raisiny flavor at all. Its a decent black tea if you like lighter teas, but its not really something I would get again.|