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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.
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.
Recommended Method: Gaiwan,
Teapot,
Infuser,
Yixing Tea Pot
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