Golden Osmanthus Oolong Tea: A Unique and Diverse Variety of Chinese Tea Culture

In the profound Chinese tea culture, Oolong tea is renowned for its unique charm and rich varieties. Among them, Golden Osmanthus tea stands out as a superior type of Oolong tea, winning the favor of many tea enthusiasts with its distinctive aroma and taste.
Historical Origins of Golden Osmanthus Tea, also known as Huang Dan, originally comes from Luoyan Meizhuang in Huqiu Town, Anxi County, Fujian Province, and was created during the Xianfeng era of the Qing Dynasty (1850-1860 AD). It is said that in the tenth year of the Xianfeng era (1860 AD), tea farmer Wei Zhen from Luoyan Chaokeng (now Meizhuang Village, Huqiu Town) discovered two peculiar tea plants with eye-catching blossoms growing in the crevices of rocks on his way back from a visit to relatives. This marked the beginning of Golden Osmanthus tea. Known for its early sprouting and high aroma, it is locally referred to as ‘Qingming Tea’ or ‘Through the Sky Fragrance’, earning the reputation of ‘one early, two wonders’.

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Quality Characteristics of Golden Osmanthus Tea are famous for its unique ‘yellow, thin, fine’ features. The leaves are thin and yellow, already leaning towards yellow before being picked. The processed tea has a long, slender, and pointed shape, relatively loose, light in body, with small leaf stalks. The color is yellowish-brown, emerald yellow, or yellow-green, with a luster. After brewing, the tea soup is golden and bright or light yellow and clear, with an elegant aroma, often with a hint of peach or pear, rich and fresh taste, long-lasting aftertaste, and excellent mouthfeel. The tea leaves at the bottom are yellow-green, with slightly protruding tips, narrow and elongated, with prominent main veins, thin leaves, and shallow serrated edges.

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Crafting Process of Golden Osmanthus Tea is very particular, including steps such as fresh leaf picking, wilting, sun drying, shaking, frying, rolling, primary baking, wrapping, secondary baking, re-wrapping, and drying. The picking standard is to pick the second and third leaves after the formation of a new bud, when the top leaf is slightly open or half open. The primary processing is similar to Tieguanyin, but for the Golden Osmanthus variety, it is important to note: the yellow stalks are small, the leaves are thin, the water content is low, the stomata are large and dense, making it prone to fermentation.

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The sun drying should be lighter than Tieguanyin; shaking should be gentle, as heavy shaking can cause the leaves to turn red, affecting the aroma; the baking temperature should be slightly lower, and the fire should be lighter. Through meticulous craftsmanship, Golden Osmanthus tea can fully express its variety characteristics, creating an elegant and fresh aroma, and a mellow, fine, and sweet taste in Oolong tea.

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Brewing Method: First, choosing the right water quality and utensils is crucial. It is recommended to use pure water or mineral water, as these types of water are pure and can better preserve the original aroma and taste of the tea. For tea utensils, Yixing pottery or Jingdezhen porcelain are good choices, each with its advantages. Yixing purple clay pots have good breathability and can adsorb tea fragrance, while Jingdezhen white porcelain cups can clearly display the color of the tea leaves and the soup. Secondly, controlling the appropriate water temperature and brewing time key is to brewing Golden Osmanthus tea.

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Water temperature is recommended to be between 85-100 degrees Celsius, which can be adjusted based on personal taste and the compactness of the tea leaves. Tight, semi-spherical Golden Osmanthus Oolong tea is suitable for higher water temperatures, while looser tea leaves require slightly lower temperatures. The first infusion is usually shorter, ranging from 15 to 45 seconds, with each subsequent infusion lasting longer, generally increasing by 10-30 seconds each time.

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Following the correct brewing steps is crucial to ensure the taste of Golden Osmanthus Oolong tea. The specific steps include: a quick rinse (moisten the tea leaves briefly for about 10-15 seconds) to allow the leaves to partially open and release some aroma; when brewing properly, pour hot water slowly along the cup wall to avoid directly hitting the tea leaves; adjust the number of infusions and time based on personal taste preferences.

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When appreciating Golden Osmanthus Oolong tea, first observe its appearance. High-quality Golden Osmanthus Oolong tea has tightly rolled leaves with a shiny golden color. Then, smell its aroma, which is elegant and carries hints of peach or pear fragrance, intoxicating to the senses. After brewing, the tea liquid is golden and bright, with a rich and refreshing taste, and a lasting aftertaste. Finally, observe the tea leaves at the bottom of the cup, which are yellow-green in color, with slightly protruding tips and a slender, soft, and bright shape.

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Golden Osmanthus Oolong tea, as a shining pearl among oolong teas, has won the hearts of many tea enthusiasts with its unique aroma and taste. Whether enjoyed alone or shared with friends, Golden Osmanthus Oolong tea can bring a pleasant feeling and a beautiful experience. In the fast-paced modern life, it’s worth slowing down to brew a cup of Golden Osmanthus Oolong tea and feel the tranquility and beauty from nature.

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