Flavour
Yamihong Second-Grade Black Tea greets the nose with the sun-baked grain warmth of red-earth plateaus, where woody honeyed sweetness seeps naturally, like nectar from wild mountain beehives, laced with thread-like hints of tart highland berries. The liquor is a crystalline orange-red, layered and luminous as the contoured glow etched by sunset across terraced red soils. Upon touching the lips, the tea reveals a robust depth, undulating like mountain ridges, with a fullness reminiscent of a post-harvest granary. The sweet lubrication descends gradually along the throat, striking resilient rhythms in the mouth. The aroma is dense and commanding, as if compressing the damp vitality of southern Yunnan rainforests and the essence of ancient tea trees into the brew; even after drinking, the tongue base pulses with the intertwined breath of weathered dendrobium and wild mushrooms from the earth.
Brewing Recommendation
Single Cup
1. Rinse the cup with hot water.
2. Add 3g of tea to a 300ml glass.
3. Pour 85–90°C water until the cup is one-third full. Gently rinse the leaves, then discard the rinse water. Refill as needed while drinking.
4.Refill with hot water until about 1cm below the rim. Let the tea steep for 1–2minutes before drinking.