Huang Guan Yin
The sibling cross to Jin Guan Yin, distinguished by a markedly more forward and almost perfumed aroma that survives roasting. It is one of the most immediately recognisable of the newer Wuyi cultivars.
Character
Openly perfumed — some find it too much. A medium rather than light roast integrates the aroma and is usually the better version.
- Flavour
- Floral, Sweet, Roasted
- Aroma
- Orchid, Honeyed
- Mouthfeel
- Medium, Smooth
- Complexity
- Moderate
- Notes
- gardenia, honey, light char
- Aftertaste
- Perfumed and sweet.
Moderate intensity: noticeable weight or grip, but neither dominates the cup.
Provenance and production
- Origin
- China
- Region
- Wuyi Mountains
- Cultivar
- Huang Guan Yin
- Oxidation
- Partially oxidised
- Roast
- Light
- Harvest
- Spring
- Processing
- Withering → Bruising (shaking) → Oxidation → Kill-green (fixation) → Strip rolling → Drying → Charcoal roasting
Brewing
Gongfu brewing (gaiwan)
5–7 g/100 ml · 98–100 °C · 6 authored infusions
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 90–95 °C · 2 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- Huang Jin Gui
Both descend from Huang Dan and both carry its osmanthus aroma, one made as rock tea and one in the Anxi style.
- Wuyi Jin Guan Yin
Sibling crosses of Tie Guan Yin and Huang Dan, planted widely in Wuyi. Huang Guan Yin is the more forward and perfumed of the two.
- Qi Lan
Two lesser-known Wuyi cultivars, both floral in a category dominated by roast and both better value than the famous four.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Jingmai sheng pu-erh
Shares 6 descriptors with Huang Guan Yin: floral, sweet, medium, smooth, orchid and honeyed.
- Ling Tou Dan Cong
Shares 6 descriptors with Huang Guan Yin: floral, sweet, medium, smooth, honeyed and orchid.
- Anxi Huang Jin Gui
Shares 5 descriptors with Huang Guan Yin: floral, sweet, medium, orchid and honeyed.
- Bai Mudan
Shares 5 descriptors with Huang Guan Yin: sweet, floral, medium, smooth and honeyed.
- Bai Mudan Wang
Shares 5 descriptors with Huang Guan Yin: sweet, floral, medium, smooth and honeyed.