China Fujian Anxi 'Huang Jin Gui' Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Floral, Honey, Leather, Malt, Apricot, Caramel, Cherry, Chocolate, Drying, Flowers, Menthol, Oak, Orange, Osmanthus, Peach, Peanut, Rye, Sweet, Sweet Potatoes, Tangy
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 4 min, 0 sec 10 oz / 300 ml

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2 Tasting Notes View all

  • “I have decided to open this pouch I got from White Antlers last year while she bought some mystery teas, so Alistair chose this tea for me. It is harvested in April 2020, so it’s more than year...” Read full tasting note
    72
  • “Spring 2020 harvest Dry — dark chocolate, peanut butter, malt, slight rye. Warm — dark chocolate, oak, osmanthus, vegetable oil. Western has a very forward, sweet chocolate-honey-apricot taste for...” Read full tasting note

From What-Cha

A unique tea made by combining oolong and black tea processing, it has a sweet lingering honeyed taste with no malt taste or astringency.

Tasting Notes:
- Very smooth texture
- Very light for a black with a sweet honey taste

Harvest: Spring, April 1st 2020

Origin: Huqiu, Anxi county, Fujian, China
Altitude: 780m
Producer: Mr. Hong

Cultivar: Huang Jin Gui (also known as Huang Dan)

Sourced: Direct from the producer

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

2 Tasting Notes

72
1104 tasting notes

I have decided to open this pouch I got from White Antlers last year while she bought some mystery teas, so Alistair chose this tea for me. It is harvested in April 2020, so it’s more than year old, but it was still in closed pouch.

I have decided to open this one to don’t bore you with another, same teas I had before, and moreover I felt I need something new as well. I have several black teas opened, but all together it seems they are unique on its own… Nepalese Ilam Pathiwara = super fresh, Guria Likhauri = Georgian tea, Unknown black = nice one, bready, soon to be sipped down, Zheng Shan Feizi Xiao by Tangpin = better in gaiwan…

So, yeah, opened this one and prepared western. Took two pinches of tea and steeped for 4 minutes.

I have to agree with derk, it seems eastern preparation method suits this tea better, as I got tea which seemed a bit underbrewed, athough I got nice notes too. I got malty, honeyish flavour, kind of floral as well. I wasn’t paying much attention to the tea though today, as my mind is thinking rather how to make my thesis. Kind of leathery aftertaste maybe?

It was easydrinking, smooth tea, good for afternoon cup as prepared. Gives me energy to work again on the thesis, though I am already quite tired of all the tables I had to do. Now I will work on the text part, which isn’t that much fun, as I found out I was calculating it wrongly, so I need to update that text part saying results. C’est la vie! In 14 days it must be done, sent online. Week for printing it out and having it binded together.

Enough of my thesis and my own problems. You want to read about tea, not my problems.

Song pairing: https://www.youtube.com/watch?v=-JJAXwAaA2w (they are singing about 2nd May :P, luckily I don’t need any alibi now)

Flavors: Floral, Honey, Leather, Malt

Preparation
205 °F / 96 °C 4 min, 0 sec 10 OZ / 300 ML
Leafhopper

There’s always a reason to open another package of tea! Also, wishing you luck with your thesis! At least you’re nearing the end.

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973 tasting notes

Spring 2020 harvest

Dry — dark chocolate, peanut butter, malt, slight rye. Warm — dark chocolate, oak, osmanthus, vegetable oil.

Western has a very forward, sweet chocolate-honey-apricot taste for me with a delightful and drawn out powdery white floral and osmanthus finish. Overall, the tea is rich and deep upfront but a little thin-textured for my likes.

Gongfu, this tea has a good, viscous structure with balanced astringency and tannins. More tangy than western, less sweet. There’s also a nice swallow that I get from a lot of Old Ways Tea’s Fujian blacks – it’s squeaky, full and satisfying and I can feel it cool my throat. The tea is a bit drying but I think that allows the aftertaste to continue developing in the minutes after finishing a cup. Floral, rich and fruity notes of osmanthus and honeyed apricot-orange-peach with touches of caramel, chocolate and sweet potato linger in the mouth and sinuses. These aromatics are more apparent than the actual taste of the tea. Bottom of the cup retains a very sweet and deep osmanthus note supported by chocolate and red cherry. Comfortable energy. This tea is currently on sale.

Nice tea. Happy Easter :)

Flavors: Apricot, Caramel, Cherry, Chocolate, Drying, Floral, Flowers, Honey, Malt, Menthol, Oak, Orange, Osmanthus, Peach, Peanut, Rye, Sweet, Sweet Potatoes, Tangy

Leafhopper

Happy Easter! I’m glad this tea is a good one!

Martin Bednář

Happy Easter!

Martin Bednář

And looking forward to try this one as well!

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