Li Xiangxi's family works together in Tongmu applying their incredible skill at roasting to their spring-fed high mountain tea. Their proceeds go to teaching rural tea ceremony.
cream, butternut squash
osmanthus, saffron, marigold
tangerine, citrus peel
savory - cream, butternut squash
floral - osmanthus, saffron, marigold
fruit - tangerine, citrus peel
Jin Guanyin is better known as a juicy and floral oolong tea, originally produced by grafting Huang Jin Gui onto Tieguanyin root stock. Though Huang Jin Gui and Tieguanyin are both most famous as Anxi varietals, the combined Jin Guanyin cultivar planted in Wuyi becomes something new and takes on the rocky minerality of the region's terroir. The florals in this compelling and unique black tea are tempered by a savory finish from the Li Family's expert Xiao Zhong processing techniques.
'With sweet floral notes of rose, saffron, and marigold paired with cozy rosewood, savory cream, and wuyi minerality, it's no wonder this tea has become a fast favorite! The woody texture reminds us of sweet incense, and even long steepings produce sweet cups without astringency'
4 g.6 oz.use
208° watersteep 15 secondsresteep many times add 10 sec. each infusion
5 g.5 ozuse 208° watersteep 5 seconds add 3 sec. per steepingenjoy many steepings