Home › Dialogues › Tea Making › Working with Yunnanese non-ferments › Re: Working with Yunnanese non-ferments
2013.10.05 at 11:29 am
#10020
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.
