Huang Guan Yin is a crossbreed of Huang Dan and Tie Guan Yin. It takes on the qualities of both of these famous varietals, creating a unique tasting experience.
Huang Guan Yin means Yellow Guan Yin (bodhisattva, goddess of mercy). It is a crossbreed of Huang Dan and Tie Guan Yin. Hence the name incorporates elements of both teas. The Zhang family makes our Huang Guan Yin in the famous region of Wu Yi Shan, who have two of China's most prolific tea-producing daughters. They are well respected in the industry and are known for producing some of the world's best tea. Learn more about these sisters in our article celebrating women in tea.
Huang Guan Yin is a crossbreed of Huang Dan and Tie Guan Yin, taking from Huang Dan the deep yolky and licorice notes and the signature green, floral and metallic notes of Tie Guan Yin. This aromatic varietal is famous for its forward aroma and long aftertaste.
Yan Cha tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the teas are acceptably fermented in the early morning, they are then wok-fried to kill the enzymes in the leaves to stop the fermentation. Fresh out of the wok when the leaves are still hot and soft, they are rolled vigorously to break the surface membranes to bring out more consistent flavors in the tea. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha's case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The "cleaned" tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Yan Cha.
