JIN GUAN YIN
GOLDEN GUAN YIN
WULONG
Wuyishan, Fujian, China
Jin Guan Yin, or Golden Guan Yin, is a modern Chinese tea cultivar developed in Fujian Province by crossing Tie Guan Yin and Huang Dan (Huang Jin Gui), combining the distinctive aromatic qualities of both varieties. Particularly appreciated for its rich fragrance and expressive character, it is cultivated for the production of wulong, green, and red teas. Depending on its terroir and processing methods, Jin Guan Yin can reveal an elegant aromatic profile with pronounced floral, fruity, and honey-like notes, complemented by a smooth texture and lingering sweetness. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
ALTITUDE: 800-1000 m
CULTIVAR: Jin Guan Yin
HARVEST: Spring, 2026
WULONG
Wuyishan, Fujian, China
Jin Guan Yin, or Golden Guan Yin, is a modern Chinese tea cultivar developed in Fujian Province by crossing Tie Guan Yin and Huang Dan (Huang Jin Gui), combining the distinctive aromatic qualities of both varieties. Particularly appreciated for its rich fragrance and expressive character, it is cultivated for the production of wulong, green, and red teas. Depending on its terroir and processing methods, Jin Guan Yin can reveal an elegant aromatic profile with pronounced floral, fruity, and honey-like notes, complemented by a smooth texture and lingering sweetness. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
ALTITUDE: 800-1000 m
CULTIVAR: Jin Guan Yin
HARVEST: Spring, 2026
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Jin Guan Yin, or Golden Guan Yin, is a modern Chinese tea cultivar developed in Fujian Province through the crossbreeding of Tie Guan Yin and Huang Dan (Huang Jin Gui), two well-known cultivars associated with the traditional wulong teas of southern Fujian. Developed by the Tea Research Institute of the Fujian Academy of Agricultural Sciences, Jin Guan Yin was created to combine the desirable aromatic qualities of its parent cultivars with favorable agronomic characteristics. Its name reflects this heritage, bringing together Jin, meaning “gold,” and Guan Yin, referring to the famous Tie Guan Yin cultivar.
Jin Guan Yin is valued for its naturally expressive aromatic profile, characterized by pronounced floral fragrance, delicate fruity nuances, and natural sweetness. The cultivar is known for its aromatic potential and versatility, making it suitable for different processing methods, including green tea, red tea, and various styles of wulong. Its final character depends considerably on the growing environment, degree of oxidation, roasting techniques, and the individual craftsmanship of the tea maker.
In wulong production, Jin Guan Yin can demonstrate a remarkable balance between aromatic intensity and refined structure. Careful withering, controlled oxidation, and subsequent drying or roasting allow the natural fragrance of the cultivar to develop into a complex sensory profile, often revealing notes of orchids, sweet flowers, ripe fruits, honey, and gentle spice. Depending on the processing style, the tea may range from fresh, bright, and floral to deeper, warmer, and more rounded expressions.
Jin Guan Yin represents an interesting development in modern Chinese tea cultivation, combining the genetic heritage of two established Fujian cultivars with contemporary approaches to tea production. Its distinctive fragrance, versatility, and potential for producing high-quality tea have contributed to its recognition among tea producers and enthusiasts, particularly those interested in the diversity of Chinese wulong.
TERROIR
Our Jin Guan Yin is cultivated in Wuyishan, northern Fujian Province, one of China's most celebrated tea-producing regions and the birthplace of the renowned Wuyi Yan Cha tradition. The Wuyi Mountains are characterized by dramatic sandstone cliffs, narrow valleys, dense vegetation, and a humid subtropical climate, creating a distinctive environment for the cultivation of high-quality wulong teas. This remarkable landscape, shaped by centuries of geological and ecological development, provides the foundation for the unique character of Wuyi teas.
The region's mineral-rich, well-drained soils, frequent mountain mist, abundant rainfall, and variations between daytime and nighttime temperatures contribute to the development of tea leaves with complex aromatic potential. The rocky terrain and diverse microclimates of Wuyishan influence the growth of tea plants, while the surrounding vegetation and natural shading help create favorable conditions for gradual leaf maturation. These environmental factors are traditionally associated with the distinctive depth, texture, and mineral character appreciated in Wuyi Yan Cha.
ORGANOLEPTICS
The dry leaf is tightly twisted into elongated, slightly curled strips, displaying deep brown and dark chestnut tones with subtle reddish highlights characteristic of traditionally roasted Wuyi Yan Cha. The aroma of the dry leaves is rich and expressive, combining warm floral notes with roasted nuts, ripe fruits, and a delicate honey-like sweetness. In a preheated teapot, the leaves release a concentrated and layered fragrance, where the natural floral character of Jin Guan Yin gradually unfolds alongside notes of toasted grains, caramel, and sweet spices. As the infusion develops, the aroma becomes more complex and integrated, revealing a harmonious balance between the cultivar's pronounced fragrance and the deeper, warmer character of traditional Wuyi roasting.
The aroma of the liquor is elegant and persistent, combining sweet orchids, ripe stone fruits, honey, and delicate roasted nuances. The taste is rich and structured, with a medium-to-full body and a smooth, rounded texture. A pronounced natural sweetness forms the foundation of the profile, supported by floral and fruity tones, subtle mineral impressions, and a gentle, well-integrated astringency that adds depth and definition. The characteristic Jin Guan Yin profile reveals a balance between aromatic intensity and the refined structure associated with Wuyi Yan Cha, offering a velvety mouthfeel and a pleasant sense of warmth. The aftertaste is long and complex, with returning sweetness, lingering floral notes, and a subtle mineral freshness. In the empty cup after drinking, a concentrated fragrance of honey, sweet flowers, and ripe fruits remains, leaving a warm, elegant, and persistent final impression.
Jin Guan Yin, or Golden Guan Yin, is a modern Chinese tea cultivar developed in Fujian Province through the crossbreeding of Tie Guan Yin and Huang Dan (Huang Jin Gui), two well-known cultivars associated with the traditional wulong teas of southern Fujian. Developed by the Tea Research Institute of the Fujian Academy of Agricultural Sciences, Jin Guan Yin was created to combine the desirable aromatic qualities of its parent cultivars with favorable agronomic characteristics. Its name reflects this heritage, bringing together Jin, meaning “gold,” and Guan Yin, referring to the famous Tie Guan Yin cultivar.
Jin Guan Yin is valued for its naturally expressive aromatic profile, characterized by pronounced floral fragrance, delicate fruity nuances, and natural sweetness. The cultivar is known for its aromatic potential and versatility, making it suitable for different processing methods, including green tea, red tea, and various styles of wulong. Its final character depends considerably on the growing environment, degree of oxidation, roasting techniques, and the individual craftsmanship of the tea maker.
In wulong production, Jin Guan Yin can demonstrate a remarkable balance between aromatic intensity and refined structure. Careful withering, controlled oxidation, and subsequent drying or roasting allow the natural fragrance of the cultivar to develop into a complex sensory profile, often revealing notes of orchids, sweet flowers, ripe fruits, honey, and gentle spice. Depending on the processing style, the tea may range from fresh, bright, and floral to deeper, warmer, and more rounded expressions.
Jin Guan Yin represents an interesting development in modern Chinese tea cultivation, combining the genetic heritage of two established Fujian cultivars with contemporary approaches to tea production. Its distinctive fragrance, versatility, and potential for producing high-quality tea have contributed to its recognition among tea producers and enthusiasts, particularly those interested in the diversity of Chinese wulong.
TERROIR
Our Jin Guan Yin is cultivated in Wuyishan, northern Fujian Province, one of China's most celebrated tea-producing regions and the birthplace of the renowned Wuyi Yan Cha tradition. The Wuyi Mountains are characterized by dramatic sandstone cliffs, narrow valleys, dense vegetation, and a humid subtropical climate, creating a distinctive environment for the cultivation of high-quality wulong teas. This remarkable landscape, shaped by centuries of geological and ecological development, provides the foundation for the unique character of Wuyi teas.
The region's mineral-rich, well-drained soils, frequent mountain mist, abundant rainfall, and variations between daytime and nighttime temperatures contribute to the development of tea leaves with complex aromatic potential. The rocky terrain and diverse microclimates of Wuyishan influence the growth of tea plants, while the surrounding vegetation and natural shading help create favorable conditions for gradual leaf maturation. These environmental factors are traditionally associated with the distinctive depth, texture, and mineral character appreciated in Wuyi Yan Cha.
ORGANOLEPTICS
The dry leaf is tightly twisted into elongated, slightly curled strips, displaying deep brown and dark chestnut tones with subtle reddish highlights characteristic of traditionally roasted Wuyi Yan Cha. The aroma of the dry leaves is rich and expressive, combining warm floral notes with roasted nuts, ripe fruits, and a delicate honey-like sweetness. In a preheated teapot, the leaves release a concentrated and layered fragrance, where the natural floral character of Jin Guan Yin gradually unfolds alongside notes of toasted grains, caramel, and sweet spices. As the infusion develops, the aroma becomes more complex and integrated, revealing a harmonious balance between the cultivar's pronounced fragrance and the deeper, warmer character of traditional Wuyi roasting.
The aroma of the liquor is elegant and persistent, combining sweet orchids, ripe stone fruits, honey, and delicate roasted nuances. The taste is rich and structured, with a medium-to-full body and a smooth, rounded texture. A pronounced natural sweetness forms the foundation of the profile, supported by floral and fruity tones, subtle mineral impressions, and a gentle, well-integrated astringency that adds depth and definition. The characteristic Jin Guan Yin profile reveals a balance between aromatic intensity and the refined structure associated with Wuyi Yan Cha, offering a velvety mouthfeel and a pleasant sense of warmth. The aftertaste is long and complex, with returning sweetness, lingering floral notes, and a subtle mineral freshness. In the empty cup after drinking, a concentrated fragrance of honey, sweet flowers, and ripe fruits remains, leaving a warm, elegant, and persistent final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.