Wuyi Jin Guan Yin

Jin Guan Yin — 8g. 100ml gaiwan. Boiling water.

Jin Guan Yin carries the aromatic lineage of the Guan Yin family very clearly, though in Wuyi Yan Cha the fragrance changes once it passes through charcoal fire and heavier oxidation. The floral profile becomes deeper, slower, more settled inside the water.

The dry leaf gives off warm floral sweetness from the beginning. Orchid, gardenia, lightly creamed honey, mixed with the smell of heated bamboo basket and charcoal warmth from the roast.

After rinsing, the fragrance rises quickly from the gaiwan. The floral side feels high at first, almost transparent, then gradually sinks lower into the liquor itself. The roast compresses the fragrance inward rather than leaving it floating above the tea.

The tea enters soft across the tongue but carries enough structure through the throat to keep the session from becoming overly perfumed. Early infusions show orchid nectar, yellow flowers, a faint creamy sweetness. Later, the charcoal fire becomes clearer. Warm grain, toasted wood, light caramelisation.

Compared to heavier Shui Xian-based yan cha, the body stays more agile and lifted. The fragrance keeps shifting position throughout the session. Sometimes it rises through the nose. Sometimes it sits low inside the breath after swallowing. Near the end, the floral notes become quieter and cooler. The roast stays in the cup longer after the tea cools.

Further reading

You can read more about Da Hong Pao and the varietals here : Finding Da Hong Pao