Golden Buddha (Jin Guan Yin) black tea is made solely from the spring harvest's tender inner buds. These buds yield more infusions than regular black tea made with both leaves and buds. Buds are far smaller, lighter and more time consuming to pick than leaves, but the smoothness and additional steepings make it worthwhile.
Steep this tea from 165-175F/ 75-80C and you will be rewarded with the alluring aroma and flavor of cocoa powder, roasting sweet potatoes and wildflowers. Boiling water is too hot for the tender buds so please keep a close eye on the temperature.
Guizhou Province is the birthplace of this tea and home to our favorite food in the entire world--endless variety, creativity and great balance of complex flavors. Their main tea region is situated on a high plateau with excellent growing conditions. The cool temperatures, fog and vast amounts of completely undeveloped areas work together allowing skilled hands to make some of the finest teas in China. A place this great you can understand why three of us have homes there.
Storage: Store unused portions sealed in an airtight bag away from sunlight in the freezer at 5F/-15C or below.
Brewing water: Earth2O brand mineral water produces the finest results. Soft water, distilled water and hard water will ruin this tea. Tap water varies wildly and is best avoided as well.
Brewing temperature: 100C/212F
Brewing method: 3-5g tea leaves (~1-2 heaping Tablespoons), 60-100ml (~1/4-1/3 cup) water each time with quick infusions in a Chinese gaiwan or a small pot.
Notes: Small quick infusions showcase the changing flavors of each cup. Longer brewing times in larger quantities of water end up more homogeneous, but still very good results.