Huang Jin Gui oolong tea

Huang Jin Gui is a traditional oolong tea originating from the renowned tea-growing region of Anxi in Fujian province, China. It belongs to the lighter, less oxidised styles of oolong, known for their freshness and vibrant aromas.

Its small, tightly rolled leaves display lighter and darker olive-green shades, gradually unfurling into larger leaves during brewing. The infusion is clear and pale golden-yellow, with a subtle greenish hue.

What makes Huang Jin Gui particularly distinctive is its remarkably intense floral fragrance. Its aroma begins to unfold as soon as the tea is brewed, but the real pleasure lies in how prominently these floral notes also appear in its flavour. As you sip, it almost feels as though you can smell the flowers themselves, with their delicate aromas lingering on the palate.

Fresh and elegant in character, this oolong is particularly appealing to those who appreciate pure, rich floral aromas.

The name Huang Jin Gui means “Golden Osmanthus” in Chinese. It refers to the tea’s golden-yellow infusion and its distinctive fragrance reminiscent of osmanthus flowers. However, the tea contains no added flowers: its characteristic aromas develop naturally from the tea leaves and their processing.

Huang Jin Gui is one of the traditional oolong teas of the Anxi region in Fujian province. The area has played an important role in Chinese tea culture for centuries and is particularly renowned for its richly fragrant, floral oolongs.

Alongside Tie Guan Yin, Huang Jin Gui is one of Anxi’s well-known tea cultivars. Although both originate from the same tea-growing region, they are produced from different cultivars and have distinctive aromatic profiles. Huang Jin Gui is especially celebrated for its intense floral fragrance, which can often be recognised even in the dry leaves.

Another name for the cultivar is Huang Dan. The name Huang Jin Gui primarily highlights the golden colour and floral character of the tea produced from it.

Huang Jin Gui’s rich floral aromas develop particularly well when brewed in a gaiwan or small teapot using several short infusions.

Preheat your teapot or gaiwan, then add the tea leaves. Pour over water at 85–90°C and steep for 45–60 seconds. Gradually increase the steeping time for subsequent infusions.

Notice how the tea’s intense floral fragrance unfolds and how these aromas linger as you sip, even after successive infusions.