Jinguanyin Hong Cha

A very aromatic cultivar usually used for yan cha, Jinguanyin here makes for a very surprising black tea: an apple acidity first hits the palate, followed by an entire bouquet of flowers—peony, rose, hyacinth—before the emerging warmth of cinnamon and honey. Its thin body with just the requisite amount of malt and savouriness differs even from other aromatic black teas, more resembling greener oolongs in texture and tartness. Perhaps it's the tea to have when you're indecisive. Perhaps it's its own thing. In any case, it's strangely addictive and unequivocally delightful.
  • ORIGIN: Wuyishan, Nanping, Fujian, China
  • MEANING:  Golden Guanyin red tea (jin guan yin hong cha)
  • CULTIVAR: Jinguanyin
  • HARVEST TIME: 22 March 2022
  • TASTE: Apple, peony, cinnamon
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6.05 € 6.05 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 45, 45, 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.