The Yunnan province in western China is home to the oldest known tea plants. The finest black teas from this region have a unique golden hue to the dried leaf due to the harvesting of the young, unopened buds. The finest of these teas will have a high percentage of these buds. The infusion has spicy notes reminiscent of fine chocolate with a delicious malty finish.

Brew 1 large teaspoon for every 6 oz of freshly boiling water. Taste your infusion after 3 minutes, if its not strong enough, let it steep another minute.