Gold Rose "Jin Mei Gui" Wuyi Rock Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Almond, Apricot, Bark, Burnt, Cannabis, Char, Cherry, Cinnamon, Cream, Dark Chocolate, Grain, Grass, Honey, Leather, Mineral, Orange, Peach, Peanut, Pine, Roasted, Rose, Smoke, Sugar, Wood, Zucchini
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 oz / 118 ml

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3 Tasting Notes View all

  • “This is another review from the backlog. I finished a pouch of this tea sometime around mid-late February, but forgot to post a review here. I am now remedying that. At the time I was working my...” Read full tasting note
    83
  • “From the Spring 2017 harvest, this rock oolong starts strong on the mineral notes, but gives way in subsequent infusions to a soft floral creaminess. Brewed gong fu style, 100C, about 15 seconds on...” Read full tasting note
    89
  • “This one goes in the amazing column for me, wonderful complexity and really kept going. Nose; peach, ginger, slight mandarin, osmanthus, round, paw paw, plantain, parsnip, baked squash, slight...” Read full tasting note
    96

From Yunnan Sourcing US

Jin Mei Gui (金玫瑰 / Gold Rose) varietal was first introduced in 1990. It’s a hybrid of Tie Guan Yin, Huang Jin Gui and Bai Qi Lan oolongs. It’s been introduced successfully into both Anxi and Wu Yi areas of Fujian. The uniqueness of this varietal lies in it’s ability to be roasted and takes on a natural floral sweetness much akin to rose (hence the name).

The tea plant grows tall and large, the leaves are medium large, oval-shaped and a dark green in color. The buds are purple-green, but the buds and leaves are largely devoid of hairs.

Our Jin Mei Gui is release late in the year because it has been laboriously roasted, rested, and re-roasted. The tea soup is red-orange, bright and clear. The tea is sweet and floral with hints of cannabis and rock sugar.

Our Jin Mei Gui is grown Tong Mu village in Wu Yi at an altitude of 1400-1500 meters!

May 2016 harvest

About Yunnan Sourcing US View company

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3 Tasting Notes

83
605 tasting notes

This is another review from the backlog. I finished a pouch of this tea sometime around mid-late February, but forgot to post a review here. I am now remedying that. At the time I was working my way through what I had of this tea, I recall thinking that it was very good, yet perhaps a little odd and a little difficult. Going back through my session notes, I still stand by that opinion. This struck me as being the sort of tea I would not mind having on hand, but would only drink occasionally.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 205 F water for 5 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

The dry tea leaves emitted aromas of char, cinnamon, burnt wood, dark chocolate, birch, and sweet cherry prior to the rinse. After the rinse, I found emerging aromas of roasted almond and rock sugar underscored by a hint of rose. The first real infusion brought forth aromas of smoke, roasted peanut, and honey as well as a stronger rock sugar scent. In the mouth, the tea liquor initially offered a smooth mouthfeel with notes of char, cinnamon, burnt wood, sweet cherry, birch bark, rock sugar, and roasted almond. The finish, however, brought out fleeting impressions of roasted grain, grass, and smoke. Subsequent infusions brought out notes of cream, cannabis, leather, minerals, apricot, orange, peach, toasted sesame, pine, and grilled zucchini. In addition to the new impressions just listed, the notes of roasted grain grew stronger while flavors of rose, honey, roasted peanut, and dark chocolate also belatedly appeared. The later infusions emphasized lingering notes of minerals, cream, rose, honey, and roasted nuts underscored by toasted sesame, char, roasted grain, sweet cherry, and rock sugar.

Overall, this was an interesting and rather intense tea. There was a lot to process about it, thus making it more suitable for situations that allow for quiet, patient, highly focused sniffing and sipping than anything else. There were times when I found the constant multi-directional tug of war among the tea’s flavor components to be a little overwhelming. Also, this is a minor quibble, but given the name, I was expecting a much more overtly floral tea. In the end, I guess I can sum this tea up by stating that I see why some others thought so highly of it, but I found it to be the sort of tea for which I would have to be in the mood. Ultimately, I would recommend that curious drinkers, especially those familiar with Wuyi oolongs, give this one a shot, but do not expect a tea that will avoid challenging you.

Flavors: Almond, Apricot, Bark, Burnt, Cannabis, Char, Cherry, Cinnamon, Cream, Dark Chocolate, Grain, Grass, Honey, Leather, Mineral, Orange, Peach, Peanut, Pine, Roasted, Rose, Smoke, Sugar, Wood, Zucchini

Preparation
205 °F / 96 °C 6 g 4 OZ / 118 ML

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89
16 tasting notes

From the Spring 2017 harvest, this rock oolong starts strong on the mineral notes, but gives way in subsequent infusions to a soft floral creaminess. Brewed gong fu style, 100C, about 15 seconds on first infusion. This must be high in theanine, because I feel so mellow now.

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96
91 tasting notes

This one goes in the amazing column for me, wonderful complexity and really kept going.
Nose; peach, ginger, slight mandarin, osmanthus, round, paw paw, plantain, parsnip, baked squash, slight herbal note.
Palate; peach, mandarin, osmanthus, roasted summer squash, parsnip, mint, sweet.

Preparation
195 °F / 90 °C 0 min, 15 sec

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