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.
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 2 min
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 200 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 1 min 30 sec
Our Heritage Golden Buddha has a shortbread and graham cracker character that is best brought out by shorter steep times.
In a small tea pot or gaiwan, use 3.5 grams of tea with water at 200 degrees. Give the tea an initial 1 second rinse, then proceed to steep for 1 minute. The infusion should be a full amber color before decanting. Steep the second infusion for 1 minute 30 seconds. For subsequent brews, increase steep time in 30 second increments.
