Our Yunnan Black (滇紅茶) hails from Lincang, a stone's throw from Burma and home to some of the oldest cultivated tea in the world. Hand picked and tightly rolled, the golden tipped leaves produce a deep amber brew — with light notes of grapes and honey. An instant classic.
Yunnan Black is available by 2 oz tin or by the pound. Wondering if you'll like it? Try a taste! Tasting samples are available for all our teas and good for two cups.
Please see our Brewing Guidelines for more information.
Please watch for the boiling tea leaves to open back up to their original size before adding the 1/4 cup of half and half to the boiling tea.
It is wonderful to look at the excellent quality of the leaves when they are re hydrated.
Thank you very much Little Red Cup of Tea for purveying this delicious experience.
Best wishes to all.
About 10 years ago, before I had discovered Little Red Cup, I bought a pound of a Yunnan Black tea from another company. It immediately became my favorite black tea. They quit carrying it, and I've been looking for that tea now for years. This tea is a bit different, mostly that it's whole leaf, but the taste is nearly identical. It's hard to describe, but very distinctive. Very clean and fresh tasting is the best I can come up with. I'm still fiddling around with the brewing details, but I'm glad I finally found this!
I just bought a tea brewer machine and needed loose leaf tea. I did a Google search and came up with recommendations for Little Red Cup. I ordered samples and a small amount of Yunnan Black. So far I am very pleased!
Fast, friendly service and the tea is out of this world delicious! You can't go wrong.
My recipe for one cup of chai:
Bring 3/4 cup of water to a boil in a pot on your highest heat.
Add 1.5 teaspoon Yunnan Black tea from the Little Red Cup Tea Company.
Add one quarter teaspoon ground cardamon.
Boil until you see the dark tea color.
Add 1/4 cup of half and half to the boiling tea ( heat is still on your highest heat ).
Stir with wooden spoon to prevent skalding.
Lift the pot off of the heat source when the chai begins to boil over with small bubbles.
Put the pot back on the heat source and stir until the chai froths up again.
Remove the pot from the heat source.
Put the pot back on the heat source and stir until the chai froths up again, one last time.
The chai almost boils over three times.
Pour into a cup with a cotton cloth as a strainer.
Add maple syrup to taste.