Even though I reviewed a Yunnan black tea very recently, I just couldn’t resist this morning’s tea. Just enjoy gazing upon that gorgeous leaf filled with warm golden tips, named quite fittingly Golden Tip Yunnan.
As evidenced by the intact tip, this tea is plucked and processed meticulously by hand. It shows that very special care.
In steeping the leaf, I used boiling point water (212F) for 5 minutes.
Ah, there are those little swords again except this time in a black tea. I know I’ve said it many times before but it constantly amazes me how many different kinds of tea can come from one kind of plant.
In Yunnan province, ancient tea plants have grown into large trees producing enormous sized leaves. These leaves are traditionally used to produce Pu-erh tea. I imagine a grove of venerable old trees having seen many changes around them over the centuries.
The tea liquor glows like a sunset in my glass teapot. An aroma of sweet peach nectar arises as I pour my first cup. My first sip is like ambrosia on my tongue with notes of peach and spice. Full-bodied and complex, the rich flavor lingers on my tongue like a fine wine.
It has now been one year since the earthquake in Japan and I honor them by enjoying my tea in one of my Japanese mugs. The cherry blossoms symbolize new growth and hope for continued healing in their country. I have heard positive reports for the 2012 tea harvest over there and hope that I will have the opportunity to review some new Japanese teas here soon.
Time to go pour another cup! Enjoy your week, dear friends.
“I find hope in the darkest of days, and focus in the brightest. I do not judge the universe.” ~Dalai Lama