Huang Mei Gui Oolong Tea 10g

Description

Huang Mei Gui is a rock oolong whose name can be translated as “yellow rose”. This name originated fairly recently, as production of this product began only in 2002. Before this date, the cultivar of this tea was perfected and grown on the rocky soil of the Wuyi Mountains, where it is now produced in quantities sufficient to enter the market alongside other more famous varieties such as Shui Jing Gui, Tie Luo Han, Shui Xian, and others. This product’s aromatic and floral characteristics stand out considerably compared with other yancha, also thanks to a lower-than-average oxidation level. The roasting is often carried out more lightly as well, resulting in a slightly acidic flavor that, together with the floral notes, lingers on the palate and leaves a very rich aftertaste. Naturally, throughout the tasting, the mineral effect imparted by the soil is clearly perceptible, giving the tea’s body great softness and also enhancing the persistence of the flavors described above. We invite you to infuse this tea using the gong fu cha method in order to fully appreciate the complexity and interactions these flavors can express on the palate. Tasting - Appearance and aroma Huang Mei Gui oolong tea has whole, medium-to-large leaves with a rolled shape and brown color, featuring chestnut hues and mahogany highlights. Once infused, the leaves release intense aromas of flowers, toasted almonds, burnt caramel, cocoa butter and bread crust. In the cup, the liquor is bright and clear, dark orange in color with amber highlights. Tasting Notes GONG FU CHA The first infusion of Huang Mei Gui oolong tea has pronounced floral notes of orchid, sweet aromas of cane sugar and a fruity finish reminiscent of tropical fruit, with notes of coconut and fresh pineapple. With the second infusion, the intensity of the floral notes increases, joined by orange blossoms and monoi. A citrus note also appears on the sides of the tongue, enhancing the sensation of freshness provided by the flowers. Soft, sweet aromas of coconut butter and dark bread round out the profile. With the third infusion, the acidic note disappears, leaving room for sweet and enveloping aromas of cocoa and toasted nuts, such as almonds and hazelnuts. The tea remains distinctly floral, with light notes of vanilla sugar and a hint of coconut on the finish. WESTERN STYLE The first sip of Huang Mei Gui oolong tea envelops the palate with the softness and sweetness of cocoa and toasted nuts. Immediately afterward, floral notes emerge, with intense aromas of orchid and aquatic flowers, as well as exotic notes of monoi. The evolution on the palate moves toward tropical aromas, with fruity notes of coconut, pineapple and kiwi and a very slight acidic note on the sides of the tongue. On the finish, notes of dark bread crust and caramel emerge, while the floral and slightly vanilla aromas linger for a long time. The tea has a medium body and is completely free from bitterness, with barely perceptible astringency. Place of origin Wuyi Shan, Fujian - China Production After harvesting, the Huang Mei Gui leaves wither in the sun for a certain period before entering a resting phase on bamboo trays indoors. Oxidation then begins through manual leaf massaging carried out by the producing master. Once the tea reaches the desired level of oxidation (approximately 45% oxidation in this case), the leaves are placed in a charcoal-heated oven, where enzymatic activity is halted. After this oven stage, the leaf is given its final shape using special machinery before moving on to the leaf-roasting cycles, which finish drying the product and enhance its flavors. Preparation We strongly recommend infusing Huang Mei Gui tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 6 grams of leaves (approximately 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100°C, make a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the infusion time by 5 seconds each time compared with the previous infusion (10 – 15 – 20 …) This tea can withstand approximately 7 infusions. For a classic preparation according to the Western style, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea may be filtered for greater ease during tasting, and the infusion times indicated above are purely approximate, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.