Huang Guan Yin - 2011 Spring Wuyi Oolong Tea

Tea type
Oolong Tea
Ingredients
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Edit tea info Last updated by Ellen
Average preparation
180 °F / 82 °C 0 min, 30 sec

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From Norbu Tea

Varietal: Huang Guan Yin
Alternate Name: Jin Guan Yin; Golden Goddess of Mercy
Harvest: Spring, 2011
Growing Region: Wuyi Shan Scenic Area, Fujian Province
Roast: Moderate

Overview:
Huang Guan Yin is a newer cross-bred/hybrid tea varietal currently being cultivated in the Wuyi and Anxi regions of Fujian province. Huang Guan Yin is a cross between Tie Guan Yin and Huang Jin Gui, two of Anxi County’s most well known oolong varietals. This version is grown and processed in the inner section of the Wuyi Mountains using the long, twisted leaf style and charcoal roasting method of other Wuyi oolongs. We also carry a green style, rolled, Anxi County version of this tea varietal under the name Jin Guan Yin. We have decided to use these two different names to differentiate these two very distinct teas, but, really, the names Jin Guan Yin and Huang Guan Yin could be used with either one.

Flavor and Aroma:
The flavor of the crystal clear, honey-amber infusion has a spicy sweetness with a hint of something that reminds me of the semi sweet digestive biscuits from the UK or perhaps graham crackers (the ones made from real Graham flour that still has the germ and the bran included from the wheat, not the super sweet white flour commercial garbage from your supermarket). The roast is medium, so the flavor of the first couple of infusions is marked by the roasted flavor and aroma common to traditionally dark-roasted Wuyi oolongs, while the subsequent infusions show the lovely, muted floral-sweet character of the Huang Jin Gui/Tie Guan Yin cross more prominently.

Steeping Guideline:
We strongly suggest Gong Fu style preparation with this tea. Rather than sticking to a specific weight of tea leaves to water volume measure, we recommend simply filling your gaiwan or Yixing style teapot 1/3 to 1/2 full of dry tea leaves, use water just under a boil and a series of short steepings. If you prefer to use a weight to volume measure, try starting with 8 grams of leaf in a 150 ml gaiwan or teapot.

For Western-style steeping, start with 2-3 grams of leaf (it’s hard to give a volume measure in teaspoons because of the large leaf style) per cup. Use water under a boil (195 degrees F), and steep for 3-5 minutes. Adjust the amount of leaf, steeping time, and water temperature used according to your preference.

General steeping guidelines for the different categories of Chinese tea and a short downloadable “how to” video on Gong Fu style tea preparation are available on our Chinese Tea Steeping Guide page.

About Norbu Tea View company

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8 Tasting Notes

100
2466 tasting notes

I don’t believe I’ve had a Huang Guan Yin before, but I like wuyi oolongs and was looking forward to trying this. Because I was at home today, I decided to do more of a gong fu preparation.

I used my little yixing teapot devoted to wuyi oolongs and did a quick rinse of the leaves.

Steep #1: 30 seconds. I got a very sweet, honey-like tea liquor that’s a medium yellow. I feel like there are some peachy notes in here as well as a slight roastedness. Definitely has a nice lingering aftertaste. Norbu compares it to a graham crackers but it reminds me more of toast with a bit of marmalade. Definitely liking it so far!

Steep #2: 20 seconds. Now the graham cracker flavor is definitely coming to the forefront. Definitely much less mineral-y and plummy than other wuyi teas I’ve had in the past. Still getting lots of honey and orange marmalade notes. Not a trace of bitterness in sight, which is great! I have to say I am finding this quite delicious.

Steep #3: 10 seconds. The lighter steep has brought out some lighter, fruitier notes, more peaches and apples seem to be present as well as a bit of butter. This is one non finicky tea.

Steep #4: Still insanely good although getting a bit lighter in flavor. Like a honey drizzled peach over a graham cracker crust. Heavenly! Flavor is still great.

I happen to like light to medium roasted oolongs and this was definitely a surprise. I was expecting something quite different but the result was great. Gets high marks from me for flavor, resteepability and non-astringent/bitterness.

I did like this quite a bit better than the Fenghuang oolong I had a few days ago. This isn’t as aromatic and flowery, but you can’t have everything in life. I have been fairly impressed with Norbu tea so far.

Final verdict: YUMMM! I’m not sure how this could get any better for me personally, so I’m just going to ahead and give it 100 points.

Preparation
180 °F / 82 °C 0 min, 30 sec
Hesper June

Wow! This sounds so Delicious!

TeaBrat

Yep – I definitely loved it though I know some people don’t really like roasted oolongs as much as I do.

Bonnie

AMY! YOU NEVER GIVE 100! (Well, not easily!) This must have caused another earthquake!

Azzrian

OMG I have to get this NAOW! Graham Cracker!!! WOW!

TeaBrat

@Bonnie – I just checked my ratings and I’ve given 10 100’s but I also have 1,003 tasting notes!
@Azzrian, if you decide to go for it, I also thought the
Feng Qing Gold Tips were good!

Cheryl

Amy, you single handedly make my wishlist grow daily (others contribute). Keep on keeping on :)

Missy

ohh this is going straight to my shopping list after such a review!

Azzrian

Thank you I will go look up the Gold Tips too!
I have never ordered from this company!
So one more to the list of not just teas but companies to try! LOL Oh boy.

Azzrian

ROFL its already on my shopping list! Haha

Bonnie

Hey…where’s Scott?

TeaBrat

@Bonnie, I don’t know but I’m sure he’ll be back. :)

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89
1001 tasting notes

Finally decided to give this guy a rating. Reminds me why I love Wu Yis!

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