Re: Working with Yunnanese non-ferments

Home Dialogues Tea Making Working with Yunnanese non-ferments Re: Working with Yunnanese non-ferments

#10020
Amuk
Participant

Don’t know what your black gold really is, if it is a typical tippy dianhong, that with a lot of golden tips, I would steep it with boiling water to bring out better taste and aroma. All the green teas from Yunnan I have tasted are of very poor quality no matter what price. From Sichuan much better.