Huang Jin Gui is a lightly oxidized wulong from Anxi County in the Fujian Province of China. Translated as “Golden Osmanthus”, this tea has a history of over 100 years and originates from the Huang Dan (Golden Dawn) cultivar. It is grown in the same areas as the more famous Tie Guan Yin and is processed using the same methods. Unfortunately, this cultivar fell out of favor for a while; however, it has been rediscovered in recent years. Huang Jin Gui is known for the characteristic yellowish color of its leaves, golden hue of the infusion and the delicate floral-fruity aroma that is reminiscent of osmanthus blossoms. In this traditional style of processing, the leaves are tightly rolled and lightly oxidized around 15-20%.
The loosely rolled nuggets unfurl to yield a richly aromatic, smooth and velvety, light– to medium-bodied infusion with sweet, creamy, floral, and fresh grass notes and a hint of minerality.
Leaves may be infused multiple times.