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Wu Long (Oolong) Tea

Huang Guan Yin 黃觀音

The aroma of cooked kale, green herbs, and wildflowers. With a long yolky and metallic finish.

Regular price $23.00 USD
Regular price Sale price $23.00 USD


Shi Zi Feng, Spring 2020: For very aromatic young varietals, it is difficult to balance its upper notes with its body. This extremely well-made Huang Guan Yin is one of a kind with its fine texture, full-body, and focused aromatics.  

About This Tea

Huang Guan Yin is a crossbreed of Huang Dan and Tie Guan Yin. It takes on the qualities of both of these famous varietals, creating a unique tasting experience.

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  • Origin

    Shi Zi Feng, Wu Yi Shan, Fu Jian Province, China (~300-500m elevation)

  • History and Significance

    Huang Guan Yin means Yellow Guan Yin (bodhisattva, goddess of mercy). It is a crossbreed of Huang Dan and Tie Guan Yin. Hence the name incorporates elements of both teas. The Zhang family makes our Huang Guan Yin in the famous region of Wu Yi Shan, who have two of China's most prolific tea-producing daughters. They are well respected in the industry and are known for producing some of the world's best tea. Learn more about these sisters in our article celebrating women in tea.

  • Category

    Category: Wu Long (Oolong) Tea

    Sub-Category: Min Bei Wu Long (Yan Cha, Cliff Tea)

  • Processing

    Yan Cha tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the teas are acceptably fermented in the early morning, they are then wok-fried to kill the enzymes in the leaves to stop the fermentation. Fresh out of the wok when the leaves are still hot and soft, they are rolled vigorously to break the surface membranes to bring out more consistent flavors in the tea. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha's case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The "cleaned" tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Yan Cha.

  • Tasting Notes

    Huang Guan Yin is a crossbreed of Huang Dan and Tie Guan Yin, taking from Huang Dan the deep yolky and licorice notes and the signature green, floral and metallic notes of Tie Guan Yin. This aromatic varietal is famous for its forward aroma and long aftertaste.

  • Brewing Instructions

    Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

  • Learn How To Gong Fu Brew

    This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.