Teas grown in Yunnan prior to the Han dynasty (206 bce – 220 ce) were typically produced in a compressed form similar to modern pu-erh tea. This cloud-misted mountainous province in the south west of China In China's has earned name the “home of tea” as in Yunnan Province tea still grows as wild.

The bushes used to create this basic everyday Yunnan Black tea produce sturdy buds, thick, well-sized leaves with some attractive golden tips. Due to similar climate condition it could be compared with Assam teas. The brew is dark and reddish brown, has a pronounced aroma typical to the region. The taste if brewed longer can sometimes be as strong as cooked Pu Erh tea. Excellent everyday black tea. As it contains fairly good amount of caffeine this Yunnan Black is very good as breakfast tea, goes well with splash of milk and bit of sugar.

Brewing tips:

Classic: 2 to 3 grams, 200 mills of water at around 95+ C degrees, 3 to 5 mins depend on preferences. Infuse with boiling water for up to 3 minutes if you want your tea stimulating and energizing; 3-5 minutes if you want it to have a soothing and relaxing effect. 

After you have finished brewing, take the leaves out of the cup/teapot – if they remain in the water too long, they start releasing tannins. Tannin makes tea taste bitter, inhibits absorption of magnesium and iron which are necessary for the body to function properly.

All brewing tips is a guidance only. The best is experiment to find own way depend on preferences.