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Sichuan Gold Tippy Black


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Sichuan's black teas were part of the tea trade going over the Tea Horse Road. Sichuan is often overlooked in the US market, but its tea output for the domestic market is prodigious.

The word "congou" or gongfu is an apt name of this tea, with its fine, elegant, wiry leaves, tipped with gold.

The area is near Yibin, an important tea center in the province, and there is a renowned tea department at the Agricultural University in that city. (Another beautiful tea from the area is the Jasmine Snowdrift.)

If brewed in a mug, the wet leaves should be sniffed before being thrown out. There is a lovely wine-y aroma, and reminiscent of plumped out raisins that have been baked. The brew itself takes on an almost Ceylon character, with umami and citrus notes at the finish.

The taste is not as distinctive or dominating as Keemuns or Yunnan. This is a more balanced Black tea, with enough briskness for a pleasant mouthfeel that speaks of freshness, yet is without bitterness or astringency.

When the tea is warm rather than hot-hot, the concentration of flavors becomes more evident. The character represents to me the essence of, or self-drinking quality of a fine Black or Ceylon.

This may not be the type of tea to make an immediate impression on first sip; more sips, though, will lead to wondering how best to describe all those notes, especially if held on the palate for a while.

Use 1 generous teaspoon of dry leaf per 6 oz. cup. Pour boiling spring water over leaves and steep 4 minutes.
  • Model: B-SGTB-1

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This product was added to our catalog on Wednesday 17 June, 2020.