Huang Guan Yin, this year's seasonal tea that embodies autumn.
Floral honey and orchid recall the last warmth of summer, while roasted nut, cocoa, and mineral notes bring the comfort and depth of the season.
Smooth, lingering, and perfectly balanced.
Best enjoyed slowly after a meal, or shared with simple pastries on a cool afternoon.
Cultivar
Huang Guan Yin is a modern Wuyi oolong cultivar, bred as a hybrid between Tie Guan Yin and Huang Dan. Developed in the late 20th century, it is prized for combining the orchid-like fragrance of Tie Guan Yin with the bright floral and fruity notes of Huang Dan. Cultivated mainly in the rocky terroir of the Wuyi Mountains, it produces teas with a golden-orange liquor, smooth body, and layered aromas of orchid, honey, and roasted nuts. Its adaptability and distinctive flavour profile have made it one of the most celebrated newer cultivars in Fujian.
Tasting Notes
Smooth, silky, with the signature “yan yun” (岩韵) mineral resonance.
Prominent orchid florals, lighter than traditional Da Hong Pao but more delicate and persistent.
Hints of honey sweetness that linger.
Deeper layers emerge in later infusions: roasted nuts, cocoa, coffee, and baked fruit.
It's a delicate balance between sweet-floral top notes and roasty-mineral base, giving both elegance and structure.
