Huangjingui Tea
Huangjingui Tea Attributes
Leaf Shape
Tightly curled, fine and even
Liquor Color
Yellow-green oily
Fragrance
The fragrance is high and long, with a slight osmanthus scent
Taste
Pure and fresh
Brewed Tea Leaves
Bright yellow-green, soft
Table of Contents
Learn More about Huangjingui Tea
Huangjingui Tea Introduction
Huang Jingui is a famous historical tea, also known as Huang Dan. It is another top-grade oolong tea with a different style from Tieguanyin. It is known as “before tasting the sweet taste, you can smell the fragrance that penetrates the sky”. Huang Jingui has the characteristics of “one early and two wonders”. One early refers to early budding, early harvesting and early listing; two wonders refer to the appearance of “fine, uniform and yellow” and the internal quality of “fragrant, wonderful and fresh”.
Huangjingui Tea History
Huang Jingui was created in the Qing Dynasty and is listed as one of the four famous teas of Anxi County, along with Tieguanyin, Benshan and Maoxie. In 1986, it was rated as a ministerial-level product and a national famous tea by the Ministry of Commerce.
Huangjingui Tea Origin
Luoyan, Meizhuang, Shuangdu and other villages in Huqiu Town, Anxi County, Quanzhou City, Fujian Province
Huangjingui Tea Production Process
There are 4 to 5 seasons of tea harvesting in a year, namely spring tea, summer tea, summer tea, autumn tea and winter tea. Spring tea is harvested in early and mid-April. The harvesting standard is to pick 2 to 4 leaves when the top leaves of the tender shoots are just unfolded and are small or medium-opened. If the leaves are too tender, the fragrance will be slightly lower, and if they are too old, the fragrance will be light. After the fresh leaves are picked, they are made through the processes of cooling, sun drying, air drying, shaking, frying, rolling, primary baking, wrapping and rolling, re-baking, re-wrapping and drying. Among them, the shaking should be light. If the shaking is too heavy, the leaves will turn red easily, affecting the tea fragrance, while the light shaking will keep the green leaves fresh. However, the shaking can be heavier after four or five times.
Huangjingui Tea Purchase Guide
Huang Jingui is known as “Qingming Tea” and “Tou Tian Xiang” in the producing areas. The spring tea is of the best quality (and the Huang Jingui tea harvested in mid-April is the best), followed by the autumn tea.
Huangjingui Tea Quality Identification
In the tea market, merchants call Huang Jingui “Luo Xiang Tie Guan Yin” instead of saying it is Huang Jingui. When tasting Huang Jingui, you can start from the following aspects: The core feature of Huang Jingui is that the dry tea is relatively light, yellow-green in color, and shiny. In addition, its tea soup is golden and transparent, fresh and sweet, with an elegant fragrance. The fragrance is fragrant before the lid is opened, giving a feeling of “exposed outside”, commonly known as “all-pervading fragrance”.
Huangjingui Tea Brewing Method
The best tea sets are Yixing purple clay teapots and Jingdezhen porcelain cups. Purified water or mineral water is best. The amount of golden osmanthus to be added depends on the capacity of the teapot. If the golden osmanthus is tightly packed, the tea leaves should occupy 1/4 to 1/3 of the teapot volume; if the golden osmanthus is loose, it should occupy half of the teapot. The water temperature should be 100℃. The first brewing time is generally about 45 seconds, the second brewing time is about 60 seconds, and each subsequent brewing time can be slightly increased by 10 seconds.
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