The Huang Guan Yin tea bush was hybridized around the year 2000 at the Fujian Tea Research Institute in the Wu Yi mountains. Tea scientists are always trying to create new tea bushes that combine favorable characteristics from two different tea bushes, and this was a particularly successful hybrid. Huang Jin Gui contributed its beautiful color and aroma reminiscent of golden osmanthus, while Tie Guan Yin added its complex, lightly sour fruit flavor and interesting aftertaste.

Grown in the mineral rich soil of the Wu Yi mountains, our Huang Guan Yin is rich in amino acids with no heaviness. This tea is roasted over charcoal, with less roasting time than many other rock wulongs in order to preserve the natural aroma of the tea. The first roast lasts for three or four hours at around 80°C (176°F), after which the tea is sorted to remove the sprigs and then left to rest in covered bamboo baskets for a couple of weeks. The final roast takes place at around 100°C (212°F) for another three or four hours. This new tea is becoming very popular in China, with its sweet flavor, floral aroma and long finish.

Location: Fujian Province, China
Tea Bush: Huang Guan Yin
Tea Master: Chen Wei
Harvest Time: April-May
Picking Standard: 3-4 leaves

Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: 1 ½ Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 7 infusions.