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Huang Jin Gui

This tea comes from a tea cultivar called Huang Dan (also spelled Huang Dan or Huang Yan), and the finished tea is known on the market as Golden Osmanthus, or Huang Jin Gui.

It was first grown in Luoyan Village, Huqiu Town, Anxi County, Fujian Province—the heartland of Anxi oolong. Huang Dan is considered one of the four classic Anxi oolong cultivars, alongside Tieguanyin, Benshan, and Maoxie.

By the mid-1980s, it had already earned national recognition in China: the cultivar was officially listed as a protected national tea variety in 1984, and the finished tea was named a “China Famous Tea” in 1985.

One of the Earliest Oolongs of the Season

Huang Dan is famous for sprouting early—often ready for picking by mid-April, nearly 20 days before Tieguanyin. Because it’s harvested so early, locals sometimes call it “Qingming Tea,” referring to the early spring season.

For tea lovers, that means you get to enjoy fresh spring oolong sooner than most.

Flavor Notes

Flavor descriptions are meant to help guide your experience. Every palate is different, and natural tea can vary slightly by harvest and brewing style.

Golden Osmanthus is often described as having a bright, expressive aroma. Many tea drinkers notice floral notes reminiscent of osmanthus, along with impressions of ripe peach, fresh pear, or gardenia.

These are natural aromatic impressions—no flavoring is added. The exact nuances you perceive may vary depending on brewing method, water quality, and personal sensitivity to aroma.

The Story Behind the Name

There’s a charming local legend behind “Golden Osmanthus.”

Around 1860, during the Qing Dynasty, a young man from Luoyan Village married a woman from nearby Xiping. After their wedding, she followed a Minnan custom: when returning to her husband’s home after visiting her parents, a bride would bring back a young plant—symbolizing putting down roots and building a prosperous family.

She brought back two small tea seedlings.

The couple carefully cultivated them and noticed something special:

• The plants sprouted earlier than others.

• The brewed tea had a golden color.

• The aroma carried a distinctive osmanthus-like fragrance.

In the local dialect, the bride’s surname “Wang” sounds similar to “Huang,” and her given name sounded close to “Dan/Yan.” Combined with the tea’s golden liquor and precious character, the tea eventually became known as Huang Dan, and later more poetically as Golden Osmanthus.

How to Brew Huang Jin Gui Oolong

Best Teaware:

• A gaiwan (recommended) to fully appreciate its high, aromatic notes

• Or a small Yixing clay teapot if you prefer a slightly rounder, fuller body

Leaf Ratio:
For a 110–150 ml gaiwan, use 5–7 grams of tea.

Water Temperature:
Use full boiling water (212°F / 100°C).
This tea’s aromatic compounds open up best at high heat.

Brewing Guide:

• Rinse: Pour in boiling water and immediately pour it off to awaken the leaves.

• First few infusions: About 40–50 seconds.

• Later infusions: Add 10–15 seconds each round.

Re-steeping Ability:
High-quality Huang Jin Gui can easily go 7+ infusions, with each steep revealing slightly different layers of aroma and flavor.

• Origin: Gupo Keng, Houge Village, Xiping Town, Anxi County, Fujian, China

• Tea Maker: Chen Jiangzhi

• Harvest: Autumn 2025

• Shelf Life: 36 months

• Cultivar: Huang Jin Gui

• Elevation: 500–700 meters