“Golden Guan Yin” is made of famous South Fujian Te Guan Yin tea cultivar, grown in the Wuyi Mountain Nature Reserve. During manufacturing the tea leaves were exposed to moderate fermentation and baked on medium heat.
Dry leaf: lengthwise twisted, large, dark olive-brown and purple-brown color. The aroma is warm, spicy-biscuit. The liquor is transparent, hazelnut color.
The brewed tea has polyphonic, spicy-biscuit bouquet with floral, woody and honey nuances. The aroma is warm, soothing, with buckwheat honey accent. The taste is juicy, silky, sweetish with delicate acidity, transforming into refreshing, lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 7 times.
Warming, relaxing tea for those Yancha connoisseurs, who appreciate its subtle, floral component.