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Heritage Huang Guan Yin, 2010

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by AngelaMarie
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  • “Delicious! My first Wuyi Oolong and I am in love. I was browsing the Red Blossom website prior to my visit and was orignally planning on taking home the much cheaper Qi Zhong but I was offered a...” Read full tasting note
    94
    AngelaMarie 14 tasting notes

From Red Blossom Tea Company

Our Heritage Huang Guan Yin is the child of two Anxi County cultivars: Huang Jin Gui, a tea known for a flower-like aroma reminiscent of osmanthus, and Tieguanyin, a tea prized for its perfume of Spring orchids. The combination of the two was developed less than a decade ago in Wuyi Shan to produce a yancha with exceptional aromatics. To say that the experiment was a success is an understatement – many of today’s purported “Da Hong Pao” is crafted from Huang Guan Yin because tea makers assume the tea’s aromatics would command a higher price.

We oversaw the harvesting of this tea in mid-May 2010, tracking its oxidation, twisting and roasting. The resulting “mao cha” was then given several layers of traditional charcoal roasting by a master roaster over the course of several months.

When we first introduced Huang Guan Yin, we described it as the most ethereal of our Wuyi teas. This latest batch introduces complexity and richness to balance the high flying aromatics of this cultivar. The result is rich, deep and creamy but at the same time flowery and fruity.

Water Temperature: 195-200°, or when medium bubbles begin to rise and water becomes agitated.

Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1-2 minutes. May be infused multiple times.

About Red Blossom Tea Company View company

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1 Tasting Note

94
14 tasting notes

Delicious! My first Wuyi Oolong and I am in love. I was browsing the Red Blossom website prior to my visit and was orignally planning on taking home the much cheaper Qi Zhong but I was offered a tasting of this and had to have it. I am a fan of darker teas and this is as dark as an oolong gets at 50% oxidation (so I was told) and it is still wonderfully floral.

abadger

Agreed! There was definitely something different about this black tea. It gave a fuller taste and it sticks with you after you finish drinking it. It’s some pretty high class stuff. :)

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