Golden Key clearly hails from the same heavily roasted family as Red Robe but offers a more perfumed, playful edge than its austere older brother. Having never smelled an orchid I cannot verify its purported “orchid aroma,” except to say that Golden Key is ever-so-slightly “brighter” than the Robe; not in literal color, but in synesthesia. If Da Hong Pao is a cello, Jin Yaoshi is closer to violin, though it remains deep and masculine despite the flowery flourish. If David Bowie’s sex appeal was tea, it would be this one – a man with makeup, perhaps, but still a man.
There is some caramelized fruit interwoven with orchids – definitely stone fruit and not tropical. Do not be misled into thinking this tea is “woody” like a kukicha, although there might be some hints of hojicha from the roast. Most clearly, however, “woodiness” here expresses itself as a hard-to-pin-down character reminiscent of something aged in, perhaps, a bourbon barrel. Think darkened wood chips, heated almost to the point of burning but then cooled and tossed into a caramelized apple bochet. Red apple skins slightly toasted on dry cast iron, along with some ineffable accent like juniper berries.
Flavors: Fruit Tree Flowers, Spices