Golden Yolk

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Butter, Creamy, Custard, Floral, Salty, Sweet, Nutty, Smooth, Soybean, Vegetal, Butternut Squash, Ocean Air
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by ayyitsnana
Average preparation
195 °F / 90 °C 0 min, 30 sec 7 g 4 oz / 130 ml

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From Mei Leaf

Purchased in tiny quantities on our tea trip to Xiping in Fujian. This is a top drawer modern style, Qing Xiang Tie Guan Yin. This tea has been hand shaken which means that instead of using bamboo rollers during the shaking phase of production, this small batch has been tossed by hands. This process is reserved for the very best harvests of the year.
It was found at the Tie Guan Yin museum in Anxi county where all the tea from across all of the mountainous area is sent for tasting. After spending three days in Anxi searching for a special Qing Xiang Tie Guan Yin, this was the prize tea which we found an hour before leaving the area. Good fortune comes to those who wait I guess!
Golden Yolk has been made in the Xiao Zheng way. This means that the tea was fired probably the day after picking. It is one of the most custardy and yolky Tie Guan Yin Oolongs that we have ever tasted and we have tasted about hundred this year!

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4 Tasting Notes

95
69 tasting notes

Sweet floral explosion. Incredible rich and buttery creaminess. Some lingering saltiness (that’s a first for me). And of course the egg custard. So much going on. Just amazing…

Flavors: Butter, Creamy, Custard, Floral, Salty, Sweet

Preparation
195 °F / 90 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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50
20 tasting notes

Beautiful leaves with a pleasant but somewhat short taste

Preparation
195 °F / 90 °C 0 min, 30 sec 8 g 6 OZ / 175 ML

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78
18 tasting notes

Quite the unique take on Tie Guan Yin, this creamy broth was very delightful. I felt the slick almost velvety texture of the broth cover my tongue which brought on these very vegetal, nutty notes. It’s a beautifully handmade tea which also has hints of floral notes and soy.

Flavors: Creamy, Floral, Nutty, Smooth, Soybean, Vegetal

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 3 OZ / 95 ML

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85
3 tasting notes

Rolled tea is dark green with light green highlights. Flowery, salty air, but creamy dry leaf smell. Infusions started off with aromas of custard and eggs with butternut squash and greens. Later infusions were more floral, progressively less creamy and increasingly brisk. Fun to see this one unfold.

Flavors: Butternut Squash, Custard, Floral, Ocean Air

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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