Huang Jin Gui Full Roast is an 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. The leaves have been processed in the traditional manner of being tightly rolled and lightly oxidized around 15-20%, but then receive a high level of roasting.
The leaves unfurl to yield a richly aromatic, smooth, viscous and coating, medium-bodied infusion that is complex, building and expansive in the mouth with sweet, savory, woody, fruity and surprisingly somewhat mild toasty notes.
Leaves may be infused multiple times.