Huang Mei Gui is a rock oolong whose name translates to “yellow rose”. This name originates from fairly recent times, as this product began its production only in 2002. Before this date, the cultivar of this tea was perfected and grown on the rocky soil of Wuyi Mountains, where it is now produced alongside other more famous varieties such as Shui Jing Gui, Tie Luo Han, Shui Xian, etc. This product features aromatic and floral characteristics that stand out significantly compared to other yancha, also thanks to a lower than average oxidation level. The roasting is often carried out more lightly, resulting in a slightly acidic flavor that, along with floral notes, will linger on the palate leaving a very rich aftertaste. Throughout the tasting, the mineral effect from the soil will be clearly felt, giving the tea body a lot of smoothness and also increasing the persistence of the aforementioned flavors. We invite you to brew this tea using the gong fu cha method to fully appreciate the complexity and interactions that these flavors can manifest on the palate. Tasting - Sight and smell: The Huang Mei Gui oolong has whole, medium-large leaves, rolled shape, brown color with chestnut shades and mahogany reflections. Once brewed, the leaves release intense aromas of flowers, toasted almonds, burnt caramel, cocoa butter, and bread crust. In the cup, the liquor appears bright and clear, dark orange in color with amber reflections. Tasting notes GONG FU CHA: The first infusion of Huang Mei Gui oolong has pronounced floral notes of orchid and sweet hints of cane sugar, with a fruity finish reminiscent of tropical flavors, featuring notes of coconut and fresh pineapple. With the second infusion, the intensity of the floral notes increases, accompanied by orange blossom and monoi. A citrus note perceived at the sides of the tongue amplifies the freshness given by the flowers. Soft and sweet hints of cocoa butter and black bread round out the experience. With the third infusion, the acidic note disappears leaving space for sweet and enveloping hints of cocoa and toasted nuts such as almonds and hazelnuts. The tea remains floral, with subtle notes of vanilla sugar and a memory of coconut in the finish. TO THE WESTERN TASTE: The first sip of Huang Mei Gui oolong envelops the palate with the smoothness and sweetness of cocoa and toasted nuts. Immediately after, the flowers are perceived, with intense notes of orchid and aquatic flowers and exotic hints of monoi. The development on the palate leads directly to tropical hints, with fruity notes such as coconut, pineapple, and kiwi, along with a very slight acidic note at the sides of the tongue. In the finish, notes of black bread crust and caramel emerge, while floral and slightly vanilla hints linger for a long time. The tea has a medium body and is completely free of bitterness, with minimal astringency detectable. Origin: Wuyi Shan, Fujian - China. Production: After harvesting, the Huang Mei Gui leaves wither in the sun for a certain time before moving to a resting phase on covered bamboo trays. From here, oxidation begins through a manual massage of the leaves performed by the master producer. Once the tea reaches the desired level of oxidation (approximately 45% oxidation here), the leaves are placed in a charcoal-heated oven where the enzymatic activity is halted. After this oven stage, the final shape of the leaf is given using a special machine before moving on to the roasting cycles that allow for the final drying of the product and enhance its flavors. Preparation: We strongly recommend brewing Huang Mei Gui tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 6 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions of varying flavors. After a quick rinse of the leaves in water at 100°C, proceed with an initial infusion of 10 seconds, and thereafter, maintaining the water at the same temperature, you can proceed by increasing the time by 5 seconds each time compared to the previous infusion (10 – 15 – 20 …). This tea has a longevity of about 7 infusions. For a classic preparation according to Western style, we recommend using 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely suggestive, so you can also adjust them according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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Huang Mei Gui is a rock oolong whose name translates to “yellow rose”. This name originates from fairly recent times, as this product began its production only in 2002. Before this date, the cultivar of this tea was perfected and grown on the rocky soil of Wuyi Mountains, where it is now produced alongside other more famous varieties such as Shui Jing Gui, Tie Luo Han, Shui Xian, etc. This product features aromatic and floral characteristics that stand out significantly compared to other yancha, also thanks to a lower than average oxidation level. The roasting is often carried out more lightly, resulting in a slightly acidic flavor that, along with floral notes, will linger on the palate leaving a very rich aftertaste. Throughout the tasting, the mineral effect from the soil will be clearly felt, giving the tea body a lot of smoothness and also increasing the persistence of the aforementioned flavors. We invite you to brew this tea using the gong fu cha method to fully appreciate the complexity and interactions that these flavors can manifest on the palate. Tasting - Sight and smell: The Huang Mei Gui oolong has whole, medium-large leaves, rolled shape, brown color with chestnut shades and mahogany reflections. Once brewed, the leaves release intense aromas of flowers, toasted almonds, burnt caramel, cocoa butter, and bread crust. In the cup, the liquor appears bright and clear, dark orange in color with amber reflections. Tasting notes GONG FU CHA: The first infusion of Huang Mei Gui oolong has pronounced floral notes of orchid and sweet hints of cane sugar, with a fruity finish reminiscent of tropical flavors, featuring notes of coconut and fresh pineapple. With the second infusion, the intensity of the floral notes increases, accompanied by orange blossom and monoi. A citrus note perceived at the sides of the tongue amplifies the freshness given by the flowers. Soft and sweet hints of cocoa butter and black bread round out the experience. With the third infusion, the acidic note disappears leaving space for sweet and enveloping hints of cocoa and toasted nuts such as almonds and hazelnuts. The tea remains floral, with subtle notes of vanilla sugar and a memory of coconut in the finish. TO THE WESTERN TASTE: The first sip of Huang Mei Gui oolong envelops the palate with the smoothness and sweetness of cocoa and toasted nuts. Immediately after, the flowers are perceived, with intense notes of orchid and aquatic flowers and exotic hints of monoi. The development on the palate leads directly to tropical hints, with fruity notes such as coconut, pineapple, and kiwi, along with a very slight acidic note at the sides of the tongue. In the finish, notes of black bread crust and caramel emerge, while floral and slightly vanilla hints linger for a long time. The tea has a medium body and is completely free of bitterness, with minimal astringency detectable. Origin: Wuyi Shan, Fujian - China. Production: After harvesting, the Huang Mei Gui leaves wither in the sun for a certain time before moving to a resting phase on covered bamboo trays. From here, oxidation begins through a manual massage of the leaves performed by the master producer. Once the tea reaches the desired level of oxidation (approximately 45% oxidation here), the leaves are placed in a charcoal-heated oven where the enzymatic activity is halted. After this oven stage, the final shape of the leaf is given using a special machine before moving on to the roasting cycles that allow for the final drying of the product and enhance its flavors. Preparation: We strongly recommend brewing Huang Mei Gui tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 6 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions of varying flavors. After a quick rinse of the leaves in water at 100°C, proceed with an initial infusion of 10 seconds, and thereafter, maintaining the water at the same temperature, you can proceed by increasing the time by 5 seconds each time compared to the previous infusion (10 – 15 – 20 …). This tea has a longevity of about 7 infusions. For a classic preparation according to Western style, we recommend using 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely suggestive, so you can also adjust them according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
