Chinese Name: Anxi Huang Jin Gui

Profile

Leaf:	Lightly roasted, tightly rolled leaves
Infusion:	Highly transparent, golden yellow
Aroma:	Sweet, high osmanthus scented notes
Taste:	Creamy texture, sweet and very aromatic

Harvest Season:	Spring 2007
Origin:	Anxi, Fujian Province
Processing Method:	Roasted
Leaf Form:	N/A
Organic Cert:	N/A

Description of Tea

Similar to Iron Goddess of Mercy, Golden Osmanthus requires a certain degree of craftsmanship to bring out the teas best characteristics. In selecting a good leaf for the production of Golden Osmanthus those best fit are cultivated during mid April, about 15 days before Iron Goddess of Mercy. Producers must take special care not to select leaves which are excessively tender as they are likely to create for a slightly bitter infusion. Overly ripe leaves are also unwanted as they tend to render the infusion thin, flat and absent of any noteworthy characteristics. Good quality Golden Osmanthus is known for its bright, golden yellow infusion and of course its noticeable osmanthus scented aroma. The variety we’ve selected this season is no exception presenting a smooth, creamy texture and a graceful osmanthus bouquet.

 

Preferred Method:	Yixing Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	7-9 grams
Water Temp:	212°F, 100°C
Infusion Time:	1 minute first and second brew; increase by 30 seconds each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212°F (100°C) rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  We suggest 7-9 grams of tea per 200 ml of water.   However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  As such we suggest starting with shorter infusion times of up to one minute for the first and second brew while gradually increasing infusion times by 30 seconds for each consecutive brew.