This exquisite tea just may change how you look at black teas. Right from the get-go, you'll notice that even the dry leaf is very unique- the young, downy leaves are deep golden in colour and tightly rolled, earning its name 'Golden Snail'. The steeped liquor echoes the golden colour of the dry leaf. It offers a light, satisfying sweetness, with earthy and subtle fruit notes. Black teas from Yunnan (dian hong cha) have been my favourites for a long time, and this tea exemplifies why- their their distinctive flavour make me feel as though I'm walking through a humid summer forest.
Gongfu style: 90°C water, 5g leaves per 100ml of water. 1st steep: 15 seconds, then add 5 seconds for each subsequent steep.
Western style: 90°C water, >1g per 100ml of water (this is approx. 1 tablespoon for a large mug). 1st steep: 3 minutes, then add 1 minute for each subsequent steep.