Putting my tea training to the test, I evaluated a range of black teas at Yihong Tea Company in Yidu. The owners and I went through the standard process: evaluating the dry leaf, aroma, liquor (liquid), taste, and wet leaf. We brewed three grams of each tea for three minutes in each of the tasting sets, using water boiled to 212 degrees Fahrenheit (100 degrees Celsius).
The teas had a variety of aromas and flavors, including cocoa, honey, molasses, and baked sweet potato. The liquor colors ranged from light amber to dark maple syrup. We also included some teas from other regions of the world to assess how local teas compare to their peers, as the local terroir creates the distinct character of Three Gorges regions teas.