Huangjin Gui
黄金桂 · Golden Osmanthus
Oolong
A bride named Wang Dan carried a tea seedling to her wedding and planted it beside the family shrine. The leaf it gave ran golden and smelled of osmanthus flowers.
Wang Dan and Huang Dan sound alike in the local speech, so the tea became Huang Dan, until a merchant decided that was too plain and gilded it into golden osmanthus. Both names are still in use.
It is barely oxidised and never roasted, which is unusual for its county, where almost everything else goes over a fire. That is why it stays so light. Bright and buttery, floral without weight, and clean at the finish.
- osmanthus
- floral
- buttery
- Origin
- Anxi, Fujian, China
- Water
- 90°C / 194°F
- Ratio
- 6.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Anxi four famous teas
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~6.5g of tea
The session
5 infusions, about 3m 35s of total contact time.
- Steep 130sA bright flower waits to open.
- Steep 225sOsmanthus sharpens, high and clear.
- Steep 335sButter rounds the floral edge.
- Steep 450sA light nuttiness surfaces late.
- Steep 51m 15sSweetness thins to clean water.
Also sold as
Golden Cassia, Huang Jin Gui, Huang Dan
In Czech and Slovak shops
Zlatý skořicovník
Nearby in the family
- Huang Dan · cultivar / former name
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.