CooksShopHere- Oolong Tea: Huang Jin Gui Jin Gu Village

Black

Oolong

Huang Jin Gui
Jin Gu Village
2011 Early Spring

Anxi area, Jin Gui Village
Fujian Province, China
35-45% oxidation
Semiball-rolled leaf style with very little stem
Smooth, sweet and exotic floral flavor
Fresh, enticing floral aroma
Misty greenish -gold liquor

4 oz	8 oz	16 oz
25.00 Buy	50.00 Buy	100.00 Buy

Huang Jin Gui oolong is plucked and processed from the leaves of tea bush varietals that bear the same name. In Anxi, several famous varietal tea bushes contribute to a regional family of similarly-styled oolongs – Ben Shan, Mao Xie, Tieguanyin, Tou Tian Xiang. While these teas are similar, they do possess subtle and not so subtle differences in flavor. Some flavor comes from the plant varietal itself, other flavors are imparted by slightly longer oxidation and differing degrees of roasting.

Huang Jin Gui is slightly more oxidized than our Ben Shan oolong, but not so much so that its wonderful floral aromas and flavors are masked. Huang Jin Gui is unroasted, and its aroma is likened to the sweetness of osmanthus flowers. However, no flowers are added to Huang Jin Gui; its perfume is the natural aroma of the leaf. One of the charms of this semi-ball rolled oolong is the symphony of aromas that the steps of oolong processing bring forth from the leaf.

This spring we have a wonderful opportunity for oolong fanciers to taste and compare two Huang Jin Gui’s from two villages in the Anxi region – Cheng Keng and Jin Gui.

The Jin Gui village oolong has a richer, more full-bodied flavor, than the tea from Cheng Keng village. The liquor is greenish-gold in color. Starting with the very first steeping, the flavor changes throughout several infusions, from sweet to slightly steely and back to sweet again. This characteristic is apparent from the very first steeping and lasts throughout. The sensation of hui gan ( returning flavor ) lingers nicely on the palate. The aroma is quite direct and vegetal, a floral sweetness that is likened to the aroma of the local yellow Osmanthus flowers.

Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 2 teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 180˚ - 190˚ F

Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 4 teaspoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 180˚ - 190˚ F