雲南金芽有機

That cocoa note is remarkably deep for a black tea, and the maltiness gives it a real weight on the tongue. I've been brewing it Gongfu style, and the leaves keep giving for at least seven steeps without turning bitter.

The honey sweetness lingers on the palate long after each sip, and the dried fruit note makes it feel richer than most daily black teas I've tried. Steeps beautifully three times without losing its depth, which is rare for an organic harvest.

The cocoa note hits first, then the malt rounds it out—I brewed a pot this afternoon and the dried fruit finish lingered in the cup long after. This new harvest is noticeably fresher than what I’ve had before, and each steep keeps delivering that rich, earthy depth.