花香武夷岩烏龍茶 – 金観音（204品種）| ランと金木犀の香り

Gongfu Style (Recommended for Full Flavor Exploration):

• Tea-to-Water Ratio: 5-7g per 100-120ml gaiwan or small Yixing pot
• Water Temperature: 95-100°C (203-212°F)95-98°C for first 3 steeps emphasizes floral delicacy100°C from 4th steep onward unlocks mineral depth and roasted notes
• Vessel:Porcelain gaiwan: Ideal for showcasing floral clarity and aroma purityYixing clay pot (段泥/本山绿泥): Lighter clay colors enhance sweetness and body without overwhelming delicate florals
• Infusion Protocol:Rinse: 5 seconds (awaken leaves, discard—note the orchid-osmanthus explosion)1st-3rd steeps: 15-25 seconds (peak floral aromatics; sweet honey dominance)4th-6th steeps: 30-45 seconds (mineral backbone emerges; caramel-nutty depth)7th-10th steeps: 1-2 minutes (sustained sweetness with gentle mineral coolness)

Pro Tip: Jin Guanyin is forgiving and beginner-friendly—even over-steeping by 30-60 seconds won't produce harsh bitterness (just slightly stronger mineral notes). Perfect for learning Gongfu technique without stress.

Cold Brew (Summer Discovery):

• Ratio: 5-7g per 500ml cold water
• Method: Add tea to cold water, refrigerate 8-12 hours or overnight
• Result: Stunning floral clarity—orchid and osmanthus notes become crystalline and pure; natural sweetness without any roasted notes; incredibly refreshing
• Perfect for: Hot summer days, showcasing Jin Guanyin's aromatic genetics, introducing skeptics to quality oolong

Want to learn more about the techniques and tasting notes behind brewing Yancha?👉 Read our full brewing guide

Q: What flavor profile can I expect from this Jin Guanyin (204) tea? How does it compare to other oolongs?

A: Jin Guanyin delivers a uniquely dual-floral profile that sets it apart in the oolong world. Here's what you'll taste:

Dominant Flavors (Unmistakable, Primary):

Orchid & Osmanthus Duet:

• Orchid fragrance (兰香): Delicate, slightly powdery, green-floral elegance (like walking through an orchid greenhouse)—this comes from the Tieguanyin maternal genetics
• Osmanthus fragrance (桂花香): Sweet, honeyed, with apricot-like fruitiness—inherited from Huangjingui paternal line
• Neither dominates—they converse and intertwine, creating layered aromatic complexity

Honeyed Sweetness:

• Natural sugar notes (NOT added sweetness)—think acacia honey, raw wildflower honey
• Light caramel from medium roasting (like burnt sugar on crème brûlée)
• No bitterness whatsoever—just pure, clean sweetness

Mineral Backbone (The "Rock" in Rock Tea):

• Wet stone, slate, subtle limestone—the signature 岩韵 (yan yun) of Wuyi terroir
• Manifests as clean, cool sensation in throat rather than heavy earthiness
• Adds structure and depth to prevent the florals from feeling one-dimensional

Supporting Flavors (Subtle, Background):

• Toasted grain and nuts: Light roasted chestnuts, toasted rice (from processing)
• Dried fruit: White peach, apricot (from oxidation)
• Light spice: Hint of cinnamon warmth (very subtle)

Comparison to Other Oolongs:

• Anxi Tieguanyin: Creamier, greener, often more vegetal; Jin Guanyin has more mineral depth and dual florals (orchid + osmanthus).
• Taiwanese High-Mountain Oolong: Lighter, brighter, more green-floral; Jin Guanyin offers roasted depth and a mineral backbone.
• Wuyi Rou Gui (Cinnamon): Spicier, darker, more aggressive; Jin Guanyin is gentler, sweeter, and floral-forward.
• Wuyi Shui Xian (Narcissus): Heavier, earthier, with orchid-mushroom character; Jin Guanyin is brighter, more aromatic, and less earthy.
• Phoenix Dan Cong: Sharper, more intense aromatics, often single-note floral or fruity; Jin Guanyin is rounder, balanced, with harmonious dual-floral notes.

Summary: Jin Guanyin (204) Wuyi Rock Oolong combines floral elegance, gentle sweetness, and subtle mineral depth, creating a refined and approachable tea that stands out among famous oolongs.

Perfect For:

• If you love jasmine tea but want more complexity → Jin Guanyin has floral elegance + mineral depth
• If you enjoy Taiwanese oolong but want a bit more body → Jin Guanyin adds roasted warmth and minerality
• If you're intimidated by dark yancha (Rou Gui, Da Hong Pao) → Jin Guanyin is a gentler entry to Wuyi teas
• If you drink white tea or green tea and want to explore oolong → Jin Guanyin bridges lighter teas and darker oolongs

Q: What does "204" mean, and why is this tea sometimes called by a number instead of its name?

A: Great question—this is one of the most fascinating aspects of Jin Guanyin's identity. The "204" story reveals how modern Chinese tea cultivars are developed:

The Research Code System:

1. Experimental Phase (1978-1990s):
When tea scientists at the Fujian Academy of Agricultural Sciences began cross-breeding Tieguanyin (mother) and Huangjingui (father), the resulting seedlings were assigned research codes rather than names. "204" was this cultivar's laboratory designation during decades of testing for:

• Leaf quality: Size, thickness, aromatic potential
• Growth characteristics: Disease resistance, yield, adaptability to Wuyi climate
• Cup profile: Flavor stability, processing response, aging potential

2. Naming Delay (Why Numbers Persist):
Even after a cultivar proves successful, official naming requires bureaucratic approval—paperwork, registration, trademark processes. During this gap (sometimes 5-10 years), farmers and tea circles continue using research codes because:

• They're already familiar with the number
• It's shorter and easier to remember than formal names
• Among tea professionals, numbers signal "I know the insider story"

3. Formal Name (1999+):
After 21 years, this cultivar officially became "金观音" (Jin Guanyin, "Golden Guanyin")—honoring its Tieguanyin maternal heritage while acknowledging its distinct character. But by then, "204" had become so embedded in Wuyi tea culture that:

• Many tea farmers still call it "204"
• Tea collectors use "204" to signal rare cultivar knowledge
• Online searches for "204 岩茶" (204 yancha) or "204 乌龙茶" (204 oolong) lead directly to Jin Guanyin

Why This Matters to You:

Authenticity Signal:
When you see "204" on a tea label or hear it in conversation, you're encountering insider tea language—proof that the seller/producer is deeply embedded in Wuyi tea culture, not just marketing generic "rock tea."

Search Optimization:
If you're hunting for this specific cultivar online, searching "204 tea," "204 Wuyi," or "204 cultivar" often yields better results than "Jin Guanyin" (which can be confused with other teas or Buddhist references).

Cultivar Pedigree:
The research code tells you this isn't an ancient wild tea—it's a scientifically bred modern cultivar with documented genetics, traceable parentage, and predictable characteristics. This is precision tea breeding, not random selection.

Similar Examples in Tea World:

• "105" (Huang Guan Yin, Yellow Guanyin): Another Fujian research cultivar
• "TTES" numbers: Indian tea research station codes (TTES-1, TTES-15, etc.)
• Japanese cultivar codes: Sometimes use numbers before formal names (like "Yabukita #1")

Bottom Line: When you drink Jin Guanyin (204), you're tasting 21 years of scientific tea breeding—a modern cultivar that honors traditional genetics (Tieguanyin + Huangjingui) while creating something new for Wuyi's rocky terroir. The "204" code is badge of authenticity and window into China's tea research history.

Q: I'm new to Wuyi Rock Tea (Yancha). Is this Jin Guanyin suitable for beginners, or should I start with something else?

A: Jin Guanyin (204) is arguably THE best beginner-friendly Wuyi Rock Tea—here's why it's the perfect gateway:

Why Jin Guanyin Is Ideal for Newcomers:

1. Gentle Introduction to 岩韵 (Yan Yun, "Rock Rhyme"):

The Challenge with Traditional Yancha:

• Da Hong Pao, Rou Gui, Shui Xian are often heavily roasted, producing:Strong charcoal/camphor notes that can taste "burnt" to beginnersHeavy earthiness or mushroom flavors ("Is this tea or soil?")Aggressive mineral saltiness that overwhelms delicate palatesSteep learning curve to "get" the appeal

Jin Guanyin's Advantage:

• Light-to-moderate 岩韵—you taste the mineral coolness and wet-stone freshness WITHOUT heavy earthiness
• Floral dominance makes it immediately appealing (orchid and osmanthus are universally pleasant aromas)
• Medium roast adds warmth and depth WITHOUT overwhelming the tea's natural sweetness
• Easy "aha!" moment—first sip is enjoyable, not challenging

Think of it as: If traditional yancha is "dark roast espresso with minerality," Jin Guanyin is "lightly roasted coffee with floral honey notes"—still complex, but more approachable.

2. Zero Bitterness or Astringency:

Common Beginner Fears:

• "What if I oversteep and it turns bitter?" ❌
• "What if it's too astringent and dries my mouth?" ❌
• "What if I don't like strong, harsh tea?" ❌

Jin Guanyin Eliminates These Worries:

• Naturally low tannins—genetic trait from Tieguanyin/Huangjingui parents
• Forgiving brewing—even steep 2-3 minutes instead of 20 seconds, still tastes sweet and smooth
• No harsh roasted notes—medium roast means gentle caramel-nutty warmth, not charcoal punch

Result: You can experiment freely without fear of "ruining" the tea—perfect for learning Gongfu technique or Western brewing.

3. Familiar Flavor Bridges:

If You Already Enjoy:

• Jasmine green tea → You'll recognize similar floral elegance in Jin Guanyin, but with added body and mineral depth
• Taiwanese oolong (Ali Shan, etc.) → Jin Guanyin offers familiar sweetness and florals, plus Wuyi's unique mineral backbone
• White tea (Bai Mu Dan, Silver Needle) → Jin Guanyin has comparable delicacy but more structured complexity
• Honey or herbal teas → The natural sweetness and floral notes feel comforting rather than challenging

Flavor Vocabulary You'll Understand:

• "Orchid" and "osmanthus" are easier to identify than "岩骨花香" (yan gu hua xiang, "rocky bone floral fragrance")
• "Honey sweetness" is more relatable than "喉韵" (throat rhyme) for beginners
• "Smooth and velvety" describes mouthfeel better than "水厚" (thick water body)

4. Educational Stepping Stone:

Jin Guanyin Teaches Key Concepts:

• 半发酵 (Semi-oxidation): Notice red leaf edges when you brew—visual proof of oolong processing
• 岩韵 (Yan yun): Taste the subtle mineral coolness in finish—introduction to "rock rhyme" without overwhelming intensity
• Cultivar diversity: Learn how genetics affect flavor (Tieguanyin's orchid vs. Huangjingui's osmanthus)
• Roasting impact: Medium roast adds caramel notes without dominating—shows how fire shapes tea

Progression Path:
After mastering Jin Guanyin, you can explore:

1. Heavier yancha: Rou Gui (more roasted, spicier)
2. Darker yancha: Shui Xian (earthier, more traditional)
3. Premium yancha: Da Hong Pao or Tie Luo Han (complex, expensive)

But many people stay with Jin Guanyin—it's delicious enough for daily drinking, not just "training wheels tea."

5. Approachable Price Point:

Traditional Yancha Pricing Can Be Intimidating:

Suggested Beginner Approach:

Week 1-2: Western-Style Brewing

• Use 3-4g in a large mug, steep 2-3 minutes
• Goal: Get comfortable with the flavor; notice floral sweetness and smoothness
• Expected reaction: "Oh, this is really pleasant—not intimidating at all!"

Week 3-4: Gongfu Exploration (Optional)

• Try 5-7g in small gaiwan, multiple 20-30 second steeps
• Goal: Experience how aroma and flavor evolve across 8-10 infusions
• Expected reaction: "Wow, each steep reveals something new—this is fun!"

Month 2+: Comparative Tasting

• Try Jin Guanyin side-by-side with Tieguanyin or Taiwanese oolong
• Goal: Identify how Wuyi terroir (minerality, roasting) differs from other oolongs
• Expected reaction: "I can actually taste the 'rock tea' difference now!"
• Premium Zheng Yan (core cliff) teas: $50-500+ per 50g
• Famous cultivars (Da Hong Pao mother trees): literally priceless
• Creates anxiety: "What if I don't like this expensive tea?"

Jin Guanyin Advantage:

• 半岩 (Half-cliff) sourcing = excellent quality without premium terroir pricing
• Modern cultivar = not inflated by ancient-tree or celebrity-cliff premiums
• Low-risk exploration—if you don't love it, lesson learned; if you DO love it, multiple purchases are affordable

Common Beginner Testimonials:

"I was scared to try yancha because people said it's intense and acquired taste. Jin Guanyin proved me wrong—it's delicious from the first sip!"

"Finally a Wuyi tea that doesn't taste like burnt wood. The floral notes are so clear and pretty."

"I love Taiwanese oolong, and this is like that but with more depth and mineral character. Best of both worlds!"

"Impossible to overbrew—I forgot my timer twice and it still tasted sweet. Very forgiving for beginners."

Jin Guanyin is Wuyi Rock Tea with training wheels removed but safety rails installed—it delivers authentic 岩韵 experience without the harshness, heavy roasting, or intimidation factor of traditional yancha. You're learning from a quality example (50-year tea factory expertise) while enjoying something immediately delicious.

Most beginners don't "graduate" from Jin Guanyin—they make it a permanent daily drinker because it offers sophistication without pretension, complexity without challenge. It's the sweet spot between approachability and depth.

Q: Why does this tea produce so much foam/bubbles when I brew it? Is something wrong?

A: Nothing is wrong—actually, it's a quality indicator! The abundant foam you see is tea saponins (茶皂素, cha zao su)—natural compounds found in premium tea leaves.

What Are Tea Saponins?

• Natural surfactants (soap-like substances) present in high-quality tea, especially fresh spring harvests
• Create foamy bubbles when hot water agitates the leaves—similar to how shaking protein-rich drinks creates foam
• Sign of rich internal substances—teas with abundant amino acids, polyphenols, and fresh material produce more saponins

Why Jin Guanyin (204) Foams Heavily:

• Spring harvest—fresh seasonal tea has highest saponin concentration
• Premium cultivar genetics—Tieguanyin and Huangjingui parents contribute high amino acid content
• Hand-picked tender leaves—younger leaves contain more saponins than older, coarser material

Is Foam Good or Bad?

• GOOD! Traditional Chinese tea culture values foam as "茶沫" (tea foam)—sign of vitality and quality
• Beneficial properties: Tea saponins have antioxidant, anti-inflammatory effects
• Flavor indicator: More saponins correlate with richer, sweeter taste and better mouthfeel

What to Do with the Foam:

• Drink it—completely safe and beneficial
• Skim it off if you prefer aesthetics (won't affect flavor significantly)
• Enjoy it—in traditional tea culture, foam is considered "the essence" (精华)

Bottom Line: Heavy foam = fresh, high-quality tea with rich internal compounds. It's a feature, not a flaw!