Leaf Appearance: small, dark brown
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: dark amber
A few weeks ago I posted that Seven Cups chose me as their customer of the month for October. After I was done fan girling, I was faced with a major dilemma. Which tea out of their extensive catalog would I choose for my reward? Ultimately I went with Huang Guan Yin and it's lucky that I did. it was their very last bag. This tea a fairly new tea variety that is a hybrid of Huang Jin Gui and Tie Guan Yin. Being from the Wu Yi Mountains, it's prepared in style typical to most other yancha. I've only ever had it one other time but what I liked most about it is that it wasn't as cliff-y as something like Shui Xian or Tie Luo Han. The mineral aspect that I expected was definitely there was it was balanced by a pleasant floral note and a hint of fruity sweetness. As it cooled, it almost became a bit creamy. I don't have an yixing teapot dedicated to cliff teas but this tea made me wish that I did. I think it would really shine if brewed that way.
Huang Guan Yin Wulong 2012 received as prize from Seven Cups.