EN
Huang Jin Gui, or "Golden Osmanthus," is a lightly oxidized oolong from Anxi County in Fujian Province. The name is linked to the floral aroma of blooming osmanthus and the golden hue of the liquor. The tea grows on plantations at an altitude of roughly 700–900 meters in southern Fujian.
Young shoots with two or three leaves are used. They are withered in the air, rolled until the juice is released, left to take in oxygen on bamboo mats and lightly pan-fired. There is a legend about a newlywed couple from Anxi who were given two tea seedlings. The plants took root and gave such a wonderful harvest that the couple began to cultivate this oolong.
Characteristics
- Type: lightly fermented oolong
- Region: Anxi County, Quanzhou, Fujian Province, China
- Plantation altitude: 700–900 m
- Form: loose leaf
- Flavor: floral, light, golden liquor
Aroma and Taste
Dry leaf: floral, with a note of osmanthus.
Liquor: golden and clear; the taste is light, floral and fresh.
Aftertaste: delicate and floral, lingering in the mouth.
Why You'll Love It
A light, fragrant oolong that suits afternoon tea and anyone who loves floral teas. A gaiwan or porcelain teapot is the best choice for it: such vessels do not "steal" the delicate aroma.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 6 g of tea
- Water at 90–95 °C; warm up the vessel first
- Infusions of 10–15 s, then add 5–10 s each time
- The tea holds up for 5–7 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 90–95 °C
- Steep for 3–5 min
- The leaf can be re-steeped 2 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
