Our Heritage Huang Guan Yin is the child of two Anxi County cultivars: Huang Jin Gui, a tea known for a flower-like aroma reminiscent of osmanthus, and Tieguanyin, a tea prized for its perfume of Spring orchids. The combination of the two was developed less than a decade ago in Wuyi Shan to produce a yancha with exceptional aromatics. To say that the experiment was a success is an understatement - many of today's purported "Da Hong Pao" is crafted from Huang Guan Yin because tea makers assume the tea's aromatics would command a higher price.
We oversaw the harvesting of this tea in mid-May 2011, tracking its oxidation, twisting and roasting. The resulting "mao cha" was then given several layers of traditional charcoal roasting by a master roaster over the course of several months.
When we first introduced Huang Guan Yin, we described it as the most ethereal of our Wuyi teas. This latest batch introduces complexity and richness to balance the high flying aromatics of this cultivar. The result is rich, deep and creamy but at the same time flowery and fruity.
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 1 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
Heritage Huang Guan Yin is robust, but its unique floral aroma is much more apparent, and the tea much more flavorful, if steeped shorter.
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.
