Jin Guan Yin (金观音) translates as “Golden Guanyin.” It is a Chinese black tea (known as red tea in China) crafted from the renowned Tie Guan Yin (铁观音) cultivar—the same variety used to produce China’s legendary oolong teas.
The Jin Guan Yin cultivar was developed in Fujian Province in 1978 by crossing two famous tea varieties: Tie Guan Yin and Huang Jin Gui (“Golden Cinnamon”). It inherited the elegant orchid fragrance of Tie Guan Yin and the delicate floral character of Huang Jin Gui, making it a remarkable expression of the harmony between these two cultivars.
Dry Leaves: Large, gently curved leaves with a longitudinal twist and rich brown hues. The dry leaves display an elegant sheen and a refined appearance.
Aroma: Warm and gently spicy, with notes of freshly baked rye bread, chocolate, and floral honey. When warmed in the teaware, the aroma develops deeper woody and spicy nuances.
Taste: Smooth and velvety with a delicate natural sweetness and light astringency. Chocolate notes blend beautifully with subtle hints of cherry bark. The finish is long, pleasantly sweet, slightly brisk, and accented by delicate bread-like notes.
Liquor: Clear, deep golden-brown with ruby highlights, offering a rich, warming character.
Effect: Comfortingly warming and naturally invigorating. It promotes a positive mood, restores energy, and helps relieve stress and fatigue.
Gongfu Brewing:
5–6 g of tea per 120–140 ml of water;
Water temperature: 90–95°C (194–203°F);
First infusion: 5–10 seconds, increasing the steeping time gradually with each subsequent infusion;
Suitable for 7–8 infusions.