Huang Jin Gui (黃金桂)

tea imagery: Woman in golden robes

Huang Jin Gui, “Golden Osmanthus”, is an aromatic Anxi oolong made from the Huangdan cultivar. Its floral name describes an impression of the tea: ordinary Huang Jin Gui has no added osmanthus flowers. It is worth trying for a prominent aroma with a relatively light taste.

History

Huangdan is a distinct cultivar whose origins are associated with Meizhuang in the Luoyan area of Huqiu, Anxi. It sprouts early, so the spring harvest generally begins before Tieguanyin’s. Exact timing depends on location and weather. Its thin leaves are gently withered and shaken, then heated, rolled and dried. Roasting changes the balance between floral and baked notes.

The woman in golden robes takes her colours from the tea’s name, Golden Osmanthus. It is our own illustration, inspired by gold and flowers.

Terroir

Anxi, southeastern Fujian. Ask about the particular garden. Soil type, depth and drainage vary between gardens. Humid subtropical climate; spring growth starts at different times from year to year. Ask about Huangdan, harvest and roast when buying. For scented versions, check the ingredients separately.

Leaf

dry leaf: Rolled leaves in greenish or yellow-green shades; processing affects the colour.

aroma in a warmed vessel: A warmed gaiwan can make the floral aroma especially noticeable.

aroma after brewing: Smell the lid and wet leaves: aromatic intensity does not always match the body of the brew.

taste: Floral notes may recall osmanthus or gardenia, with fruity sweetness and hints of fresh greens.

finish: Assess the remaining sweetness and astringency after a sip; a long steep may make the tea too sharp.

Properties

Traditional descriptions: Traditional terms such as “warming” and “cooling” belong to tea culture. They do not determine who should drink a tea for health reasons.

What to know: Contains caffeine. If you are sensitive to it, begin with a small serving rather than judging by the light taste alone.

Over a cup of tea: Smell the tea, then take a sip. Notice how the vivid aroma compares with the lighter taste.

Caffeine: An exact amount requires testing the particular infusion. An early harvest alone does not mean low caffeine.

How to brew

A porcelain gaiwan or teapot holding 110 ml. Start at 95 °C with 4 g per 110 ml; reduce temperature or time if astringent. Time for each infusion: 20 s, 15 s, 20 s, 30 s, 45 s, 60 s.

When to drink

Morning or daytime. Any time of year. To explore Anxi’s floral oolongs beyond Tieguanyin. Pear or plain pastry; taste the tea on its own first. For a short breakfast session or a catch-up with a friend

What to notice

Smell the tea first, then take a sip.
Does a strong aroma mean a strong taste?
Compare the two impressions in the second infusion.

Questions and answers

How do you brew Huang Jin Gui?

A porcelain gaiwan or teapot holding 110 ml. Start at 95 °C with 4 g per 110 ml; reduce temperature or time if astringent. Time for each infusion: 20 s, 15 s, 20 s, 30 s, 45 s, 60 s.

What does Huang Jin Gui taste like?

Floral notes may recall osmanthus or gardenia, with fruity sweetness and hints of fresh greens.

How much caffeine is in Huang Jin Gui?

An exact amount requires testing the particular infusion. An early harvest alone does not mean low caffeine.

What else should I know about Huang Jin Gui?

Contains caffeine. If you are sensitive to it, begin with a small serving rather than judging by the light taste alone.