Yunnan Golden Needle Black Tea

This Golden Needle (Dianhong Jin Zhen) comes from Yunnan and is made almost entirely from golden buds or bud-leaf pairs that are carefully crafted into slender, needle-like shapes with soft golden hairs. While Yunnan’s tea history stretches back for centuries, this particular style only appeared in the mid-20th century, quickly gaining recognition for its refined flavor and striking appearance.

The tea gives off an aroma that might remind you of roasted Japanese sweet potatoes. Upon drinking, that sweet potato note carries through, joined by subtle layers of malted honey, stone fruit, and milk chocolate. There’s also a chrysanthemum-like floral character that floats through the sip, and a soft chocolate-like aftertaste that dissipates quickly.

Unlike many black teas where the tannins can be overly drying, the mouthfeel of this tea is relatively smooth and doesn't leave an itching, dry sensation in the throat. Even if you over-steep it, the tea stays gentle. It might lean a bit drier, but it doesn’t turn bitter, making it an easy and forgiving tea to brew.

Brewing Gongfu Style

• Use 4g of tea in a 90ml gaiwan

• Rinse the leaves quickly with 204°F (96°C) water, and use the rinse to warm your cup

• First infusion: 15 seconds

• Next 3–4 infusions: 7–10 seconds

• After that, extend each steep by about 3 seconds—you can get 6–7 infusions total

This Golden Needle is a great way to experience the softer, lighter side of Chinese black tea. It’s smooth, subtly sweet, and well-balanced—perfect for both everyday drinking and mindful tasting sessions.