A distinctive Yancha cultivar bred from Tie Guan Yin × Huang Jin Gui. Thick, oval leaves (often with a slight purple cast) make it ideal for charcoal work. This spring harvest was roasted in multiple low-temperature stages, then rested to let the fragrance and texture re-emerge. Why it’s special True Jin Mu Dan cultivar, not the same as Anxi’s Jin Guan Yin line. Medium–heavy roast, applied gently over several rounds for depth without flattening the varietal character. Big-leaf, roast-friendly material that carries sweetness through many infusions. Built to integrate and round out with age; excellent candidate for the pumidor or a cool cupboard. Tasting notes Aroma: cocoa husk, dark coffee, toasted grain, resinous herb, sweet wood. Liquor: deep amber; smooth, weighty texture with clean minerality. Flavor: initial black-coffee and herbal-resin tones that quickly turn floral and sweet; later steeps soften toward honey, baked grain, and gentle stone fruit. Finish: long, warming aftertaste with lingering roast aromatics and a clear rock-rhyme. Origin & processing Area: Wuyishan, Fujian Cultivar: Jin Mu Dan (Tie Guan Yin × Huang Jin Gui hybrid) Harvest: spring (April–May) Craft: wither → bruise → moderate oxidation → multi-stage, lower-temp charcoal roast → rest Brewing guide (Good water helps. Adjust to taste.) Gongfu (recommended) 6–7 g per 100 ml 98–100 °C Quick rinse, then 8–10s • 10–12s • 15s • 20s • 25s… for 10–15 infusions Tip: push time gently after the third round to open sweetness; keep early steeps short if you prefer less roast. Western 3 g per 300 ml (10 oz) 95–98 °C for 2:30–3:30 2–3 infusions, adding 20–30s each round Grandpa style 1–1.5 g per 100 ml 90–95 °C, top up as you sip Comfortable, cocoa-tinged sweetness with very low astringency Pairing & occasions Great with butter cookies, roasted nuts, sesame desserts, or dark chocolate. A fine evening oolong and an engaging side-by-side with medium-roast Shui Xian or Rou Gui to compare roast levels and cultivar character. In Summary Caffeine: medium Storage: airtight, cool, dry, away from strong aromas. Rest a freshly delivered bag 1–2 weeks before opening; the roast will continue to settle nicely over 6–12 months. Tea: Gold Mudan (Jin Mu Dan) Wuyi Rock Oolong Harvest: spring (April–May) Region: Wuyishan, Fujian Roast: medium–heavy, multi-stage charcoal roast In short: a layered, roast-forward Jin Mu Dan that starts dark and resinous, then blooms into floral sweetness, built for many infusions today and graceful improvement with time.
