This Yunnan Province Black tea is a relative newcomer in the world of teas (less than sixty years). Grown in the Fengqing province, it is different than other Chinese black tea because of the amount of leaf buds in the mix. Also to be noted is the low amount of astringency in this tea compared to typical black teas.  Its infusion color has a golden orange hue, compared to other darker colored Chinese blacks.
     The raw leaves from this harvest smell very chocolaty or maybe cocoa powder would be more fitting, as processed and unprocessed taste different, This attribute is evident in the first couple of steeps.  Its pretty sweet flavored and the aftertaste is really long lasting, a great quality I like about this tea in general. Really malt flavored!
  It is much better than the Harney blends i used to get. I think if i did make an iced tea with this, I would sorely miss the tannins I've come to expect in that summer treat.
     The leaves come from a large leaved tree, but since these are the buds, it is not evident. The picture shows the light brown leaves on the left, and on the right the darker brewed leaves. They do not change size much

 I made these quick yeast rise pastries filled with cardamom and orange, to go with this tea. I found the recipe on a Flickr site, HERE. It is in Estonian, but the author of the food blog translated it for me in less than six hours, so i felt obliged to do right and make them just as quickly. Her pictures on this site are really great and she has a food blog to match. The ideas are so far away from American ideals in presentation.... Another i happened to stumble upon is this ONE. This looks highly professional, and the pastries all look incredible!