Huang Jin Gui originated a little later than the more famous Tie Guan Yin – only in the 19th century. According to legend, the first bushes of this tea with longer yellowish leaves were donated by a Taoist to the wedding of the newlyweds from the Yan and Wei families, which is considered a very generous and good gift. The tea from these shrubs had such a bright golden color, a wonderful taste and, most importantly, an aroma reaching the sky that it was immediately given another name – Huang Dan or “Golden Excellence”. The leaves are processed according to Tie Guan Yin technology, but the variety is different. The leaf is finer and mainly smaller (they are no longer ‘dragonfly heads’ but rather smaller balls).
Huang Jin Gui
“Golden Cinnamon” – A wonderful tea from the famous mountain area of An Xi. The tea is very expressive and floral, but not only that – you will also find mountain herbs, wild strawberries and thick caramel sweetness.
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Bamboo Leaf (zhu ye)
Bamboo leaves from Lao Shan in Shandong Province. In Chinese medicine, it is traditionally used against fever and heat, it also has an anti-inflammatory and beneficial effect on the kidneys, it is diuretic, removes mucus and has a relaxing effect on veins. Overall, it cleanses the airways, refreshes and quenches thirst, so it is very suitable for drinking during the summer and hot days.
