Heritage Golden Buddha

Tea type
Oolong Tea
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Mineral, Nutty, Smoke, Toasted Rice, Brown Toast, Caramel, Dark Chocolate, Roasted, Cinnamon, Cream, Espresso, Plums
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Edit tea info Last updated by Krystal
Average preparation
205 °F / 96 °C 0 min, 45 sec 5 g 4 oz / 118 ml

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From Red Blossom Tea Company

A new Wuyi oolong cultivar developed over a decade ago by the Wuyi Shan Tea Research Institute, Golden Buddha was created to highlight the sweet, creamy characteristics of traditional Wuyi Yan Chas.

Our Heritage Golden Buddha is thus a marrying of new and old – a fairly new varietal crafted using very traditional methods. Harvested in mid-May, the tea was first sun and shade-withered, then rolled, bruised and oxidized to 50% before a quick pan-roasting to halt the oxidation. The resulting “mao cha” was then given a traditional charcoal roasting over ash-lined charcoal pits.

The roasting adds an extra layer of complexity to an already delicious tea. The first two brews highlight the roast itself, with pronounced notes of burnt sugar and caramel. The true character of the tea reveals itself on subsequent brews: sweet cream, brown butter and graham cracker pie crust, with a sweet finish that brings to mind the caramelized sugar crust of a crème brulee.

About Red Blossom Tea Company View company

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4 Tasting Notes

417 tasting notes

Yum. This one is delicious. I only had about 14g left, so I used 6g of it for a gong fu session so I could finally log this tea, and the rest I will send off to thegreenteafairy. I will have to order more of this someday, but I am trying to work on not hoarding tea…

Flavors: Caramel, Cinnamon, Cream, Espresso, Plums

Boiling 0 min, 15 sec 6 g 3 OZ / 88 ML
Terri HarpLady

all I can do is smile at that last statement :)


I was thinking of you as I wrote it. :-P


Honestly, though, I have been inspired by your Sipdown Extravaganza to sipdown some teas myself…


Can’t wait to try this one!

Terri HarpLady

Oh good! I aim to entertain & inspire always! :)

Terri HarpLady

AND I’m really looking forward to drinking those beautiful teas you send, oh so lovely & drool-worthy, once I get these sipdowns out of the way (maybe sooner…lol).


I’m keeping my eye out for your notes! :-)

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97 tasting notes

After a few weeks of obsessing over the 2014 I tried at a restaurant, I finally caved and bought the 2015 Heritage Golden Buddha from Red Blossom without even tasting it first. Brewed 3.5g in my 150ml gaiwan at 200˚F.

Dry leaves smell so creamy and dark roasted. The wet leaves look gorgeous, such a dark rich green with almost a metallic lustre. I may be in lust with this tea.

Rinsed for 1 second.

1st infusion: (1:00)
The lid smells like flourless dark chocolate cake––not sweet like confectionery but rich and substantial. Just heavenly. Liquor tastes balanced and round, with a slight nutty, toasted bread and caramel flavour. I’m not tasting anything as doughy or buttery as pie crust or graham cracker but it’s still lovely.

2nd infusion: (1:30)
Leaves beginning to smell a bit plummy and more vegetal. Liquor has dark chocolate notes on top of that smooth base of toast, and the finish is really sweet on the tongue this time. This cultivar seems to have extracted all the best parts of Wuyi yancha without the hard, minerally taste. I need to keep buying this.

3rd infusion: (2:00)
Mellower flavour but still has subtle chocolate and nutty notes and good body.

4th infusion: (2:40)
Even mellower, a little thin now. Would love to try this tea in an Yixing teapot.

5th: (3:45)
Yeah this did not work. It’s basically hot water.

Flavors: Brown Toast, Caramel, Dark Chocolate, Nutty, Roasted

200 °F / 93 °C 1 min, 0 sec 3 g 5 OZ / 147 ML

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326 tasting notes

This is another sample from CharlotteZero. Like the other oolongs she sent, I’m finding this one really pleasant. It’s on the darker side, with lots of sweet notes and hints of caramel. I’ve enjoyed the chance to try some teas from Red Blossom, and this one’s no exception.

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