Cloudy Yellow Tea 50 g

Description

Cultivated on Mount Yunpan in China from the historic Yunkang #10 cultivar, Cloudy Yellow Tea is a niche product with light oxidation (10%) and processing similar to that of red tea, involving sun withering, leaf rolling, oxidation and finally drying. It is harvested in spring, with a fresh flavour and a floral aroma with surprising citrus notes. Yellow tea is a very distinctive variety of tea, but many others exist. Tasting - Sight and smell The Cloudy yellow tea leaves are rather long, thin and delicately rolled. Their colour ranges from brown to dull chestnut, with numerous golden buds. Once infused, the leaves release aromas of fragrant wood, with slight vegetal hints, scents of cooked fruit, honey and slightly citrusy and floral notes on the finish. In the cup, the liquor is amber to dark orange, with a medium-bodied texture. Tasting notes GONG FU CHA The first infusion of Cloudy yellow tea has notes of winter cooked fruit, such as apples and pears, cooked plums and peach. Notes of fragrant wood and nuts can also be detected. The second infusion brings out floral notes of rose and thorny shrub flowers, as well as citrus scents such as mandarin and bergamot. The freshness of this tea intensifies in the third infusion and subsequent infusions, with the citrus notes prevailing over the more woody initial notes. A very slight bitterness may be perceived, but it is not intrusive, while the finish is floral. WESTERN STYLE On the first sip of Cloudy yellow tea, the tongue detects fruity scents (quince compote, cooked apples), immediately followed by citrus notes of bergamot and kumquat, with subtle hints of ginger. Deeper woody notes can also be perceived, never overpowering and perfectly balanced with the fresh floral scents of rose, linden and wildflowers. A heather honey note also emerges on the finish, while the aftertaste is long and citrusy. Place of origin Pu'er, Yunnan, China Yunkang #10 cultivar on Mount Yunpan Preparation of Cloudy Yellow Tea We strongly recommend infusing Cloudy yellow tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this method, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea's flavour nuances. Heat the water to 80°C and begin with a first infusion of 25 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 – 30 – 35…). This tea lasts for 4–5 infusions. For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 80°C, infused for 2–3 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the infusion time has elapsed. The infusion times we suggest may, however, be slightly adjusted to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.