Golden Yunnan First Grade Organic Red Tea
Golden Yunnan First Grade Organic Red Tea
Golden Yunnan First Grade Organic Red Tea
Golden Yunnan First Grade Organic Red Tea
Golden Yunnan First Grade Organic Red Tea
Golden Yunnan First Grade Organic Red Tea

Golden Yunnan First Grade Organic Red (Black) Tea

Tea Soul

TheGolden Yunnan First Grade Organic Red (Black) Tea is made from totally oxidized medium-sized leaves from Yunnan. This product bears some aesthetic resemblance to Snow Dragon First Grade organic green tea since both come from the same plantation near the large city of Kunming. However, the very different processing of these two products gives a full insight into the potential and characteristics of this plantation located at about 1300 meters above sea level.

Tasting - Sight and Smell

Golden Yunnan First Grade red tea has medium-sized, delicately rolled whole leaves, between brown and charcoal black, with a glossy surface and a very high presence of golden buds. Once infused, they give off sweet, malty aromas, more woody notes, hints reminiscent of eggplant and pan-cooked cherry tomatoes, and a slightly floral, fruity currant finish. In the cup, the liqueur has a dark orange color with red highlights, quite bright.

Tasting Notes


The first infusion of Golden Yunnan First Grade red tea has sweet notes of tomato jam and baked pumpkin, a slight hint of caramel and malty notes mixed with hints reminiscent of fragrant woods. It is with the second brew that the aromas become more intense, with the appearance of a slight astringency and citrusy acidity. Hints of spices, such as black pepper, and a brief hint of tobacco are noticeable, while the finish remains sweet and malty. The third brew, on the other hand, highlights a hint of bitter cocoa and spice in the opening, evolving into scented wood and slightly floral hints. A slight red fruit acidity is perceived, well balanced by the malty notes, which linger.


Golden Yunnan First Grade red tea opens with woody notes mixed with sweet, enveloping notes of malt and brown sugar. In the mouth, the flavors evolve into more vegetal notes, now recalling tomato compote, pumpkin jam, and baked carrots. Spices (especially black pepper, a very slight hint of clove) are also noticeable, and on the finish the malt sweetness returns, with a hint of molasses. This is a medium-bodied tea, very enveloping and round on the palate. Astringency is very slight, bitterness absent. the persistence is good, sweet and slightly spicy.

Location of origin

Yunnan, China


After harvesting, Golden Yunnan First Grade organic red tea leaves are left to wither in the sun for a certain amount of time depending on the producer before moving on to the folding stage. The leaves are then folded and rolled so that the juices inside are stirred and the oxidation process can begin. For this tea, the leaves are exposed to a gradual increase in temperature during oxidation, and once the leaf reaches its typical brown color, the remaining internal moisture is removed. After a few days of resting, the tea is ready to be consumed.


We strongly recommend infusing Golden Yunnan First Grade Organic Red Tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 90°C, a first infusion of 10 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 10 seconds from the previous infusion (10 - 20 - 30...)

This tea has a longevity of about 7 infusions.

For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 tsp) in a 150 ml cup with water at 90°C for an infusion time of one and a half minutes.

The tea can be filtered for ease when tasting, and also the infusion times given here above are meant to be purely indicative so you can also adjust according to your personal taste.

We recommend storing in a cool, dry place away from direct sunlight.

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