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Home»Teas »China »Cangyuan, Yunnan
100% Organic
Tippy South Cloud
Famous Chinese Black Teas
Cangyuan, Yunnan, China
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Flavor Profile:Reddish brown brew, sweet aroma and full-bodied texture. Smooth with a slight smokiness similar to roasted potatoes.Ingredients:100% Organic Black Tea Leaves.Certified Organic by:Quality Assurance International (QAI)
Yunnan ‘South Cloud’ is regarded as one of the areas for the Genesis of tea. The Southern part of this province is home to the Mekong and Lancang river basins and for the famous Puer category of teas. It is also the native home of the ‘Dayeh’, broad leaf tea varietal, which provides unique flavor profiles.

Dian Hong
During third century BC, the central area of Yunnan, around present day Kunming (major city), was known as ‘Dian’. Often Yunnan black teas are referred to as Dian Hong teas.

Yunnan Black Teas
Yunnan black teas vary in their flavor and appearance. Some grades have more golden buds and a very sweet and gentle aroma without astringency. Others make a darker, brown brew that is bright, uplifting and slightly sharp.

Tippy South Cloud
Made at a 100% organic tea garden with a mix of black and gold tipped leaves. The golden color emerges during processing and after accurate withering, moisture drying of the leaves. Few areas in Yunnan contain these type of plants. Other areas known to have golden tipped varietals Hunan and Fujian in China and Assam in India.

Season
Tippy South Cloud is special during late summer months. Since it is a heavily oxidized (darker) tea, it maintains its flavor well over the months.

Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
(minutes)
Infusions
190°F (88°C)Best with Spring water13-41
Chinese black teas can range drastically in flavor and aroma but generally produce very full-bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a flatter taste as opposed to a livelier one from slightly cooler water. Chinese black teas with small leaf brew faster than those with larger leaves and require shorter steeping times. We suggest steeping one teaspoon per 8 ounce cup of water for 3 to 4 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).
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By the Ounce 25
Classic Size Tin (3.5 oz.) 65