Golden Needle
Organic Black Tea

Imperial Grade 98 P.

The top quality of one of the best black tea from China. From organic cultivation at 1500m altitude in Puer, China, hand-picked, 70g
  • the famous Dianhong tea original from the area of origin Pu Er
  • Organic cultivation, certified since 2011
  • cultivation without pesticides since the foundation of the farm in 1998
  • at 1500m altitude
  • hand harvested
  • large-leafed, autochthonous cultivar
  • special oxidation process


Character milky, extremely sweet, noble, caramel, toffee
Tea Garden the leading organic tea farm in the Wuliang Mountains in Puer
Terroir Pu Er (Reg.), Yunnan (Prov.), China
Harvest Summer harvest 2021, June, hand harvesting.
Cultivar XueYa No.100 (雪芽百號)
Elevation 1500m above sea level
Oxidation/Fermentation Full oxidation
Processing Method Withering (about 6-16h), rolling, oxidation (6-10h), final oven drying (120°C).
Organic Cert. EU-Bio, CERES, JAS Organic, since 2011, cultivation without pesticides since 1998
Grade 98/100 P. (black tea category); Imperial Grade



Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€284.29 / 1kg
In stock

Tea farm

The tea farm is located in an area above the city of Puer, where a community of the Dai minority lives. Since 2011, the farm has all the important international organic certificates, but the tea cultivation has been practiced since its inception in 1998 without the use of pesticides and according to organic standards.



This absolute top quality of the famous Dianhong black tea (Chinese: 滇紅茶, Dian is an ancient name for Yunnan) from Yunnan is already visually a delight. The large-leaved, yet fine needles are completely covered with golden down, indicating the highest perfection in careful processing. When infused, it is amber-gold in color, revealing noble, sweet notes of milk, caramel and toffee that linger long in the aftertaste.


Beautiful, large, pure golden needles


shining amber gold


Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The highlands of Yunnan have a mild, subtropical climate up to a high elevation. The highland slopes are mostly southern-facing, and are therefore more heavily influenced by the Indian Ocean and the Pacific.

This tea is grown at an elevation of 1,500m in the Wuliang Mountains above the city of Pu'er, far removed from industry. Rather than any major motorways, it is the historical Tea Horse Road that cuts through the tea fields. Traditionally, various large leafed cultivars are grown in Yunnan that in some cases stem from very old tea plants.

Oxidation of the tea takes place indoors. The tea leaves are laid out on bamboo baskets for withering, during which the room temperature is strictly controlled. Thereafter the leaves are machine-rolled. After withering, the leaves are placed in special wooden crates and covered with clothes for oxidation. The tea master monitors the leaves closely to determine when the oxidation should be stopped. The leaves are dried in the last stage at 120°C.


Organic Certification


Brewing Guide 

2 heaped teaspoons per 200-300ml (85-90°C) water. Steep for 2 minutes.
As a cold brew:2 heaped teaspoons of tea per cup of water in a cold brew pot or bottle. Pour cold water over it and leave it in the fridge overnight.


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of this tea is a teapot made from naturally red clay. During our tasting, a red tokoname kyusu brought out an even stronger aroma. Alternatively, a glass teapot with an integrated strainer can be used, so long as the leaves are able to freely drift inside the pot.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Our recommendations

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