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“I enjoy the Jin Guan Yin cultivar but don’t often see it for sale, so I had to pick this one up. The overall impression is of baked goods, lots of sweet and toasty flavors. Moderate body. This tea...” Read full tasting note
“Golden Guan Yin” is made of famous South Fujian Te Guan Yin tea cultivar, grown in the Wuyi Mountain Nature Reserve. During manufacturing the tea leaves were exposed to moderate fermentation and baked on medium heat.
Dry leaf: lengthwise twisted, large, dark olive-brown and purple-brown color. The aroma is warm, spicy-biscuit. The liquor is transparent, hazelnut color.
The brewed tea has polyphonic, spicy-biscuit bouquet with floral, woody and honey nuances. The aroma is warm, soothing, with buckwheat honey accent. The taste is juicy, silky, sweetish with delicate acidity, transforming into refreshing, lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 7 times.
Warming, relaxing tea for those Yancha connoisseurs, who appreciate its subtle, floral component.
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I enjoy the Jin Guan Yin cultivar but don’t often see it for sale, so I had to pick this one up. The overall impression is of baked goods, lots of sweet and toasty flavors. Moderate body. This tea lacks the depth and intensity of more expensive yancha I’ve tried, but it still makes a tasty drink that is easy and forgiving to brew. The flavor and texture scream ‘autumn’ to me, I’d drink this one in a thermos while apple-picking.
Flavors: Honey, Toast, Walnut
It’s interesting that this tea is roasted. I had a green Jin Guan Yin from Yunnan Sourcing that I enjoyed.
I’ll have to check that one out. I always think it’s fun when I get to try the same cultivar processed different ways.