We are always excited when we find a black tea with a lot of gold leaves in the dry leaf for it means it will be a smooth, sweet black tea. And this Golden Peacock certainly bears that out.
This beautiful black tea, called “jin kong que” in Chinese, comes from Bada Shan, a mountain in the Yunnan province famous for producing fine pu-erh teas. Jin kong que is produced by a couple of indigenous groups in Bada Shan, one of whom, called the blang or Bulangzu, is thought to be the first peoples to cultivate tea.
Golden Peacock is rich, smooth, and sweet.
Chinese Black Tea
Use 2 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. Steep for 4 minutes with boiling water. We recommend this tea as is, but it is also good with milk and/or sweetener.