Anyone here enjoy Yunnan gold rush black tea? I made some for the first time using boiling water and steeping the leaves for 5 minutes and then straining them.
I found that it tasted sort of flowery or almost like a black Darjeeling at first, and then as the cup cooled it tasted more like black pepper, and malty but not like an Assam black tea.
Fully oxidized tea leaves for a robust cup.
Nov 30th, '13, 22:13
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