"Huang meigui" (黄玫瑰, huáng méigui, "Yellow Rose") is a small tree-like variety with medium leaves, an early-ripening cultivar, and belongs to asexual (cloned) varieties. The buds and leaves are yellow-green, bloom densely, young shoots are dense, the yield is more than 20% higher than that of the control variety "Huang dan" (黄旦, huáng dàn). Excellent quality, rich and aromatic, highly pungent, soft and sweet taste. High quality indicator. The spring harvest period for "Yellow Rose" tea is from April to May. It has a good ability to reproduce by cuttings and a high survival rate. Frost-resistant, drought-resistant, easily adaptable and suitable for further cultivation in other areas of Fujian Province.
"Huang meigui" is a hybrid of two varieties - "Huang Guanyin" (黄观音, huáng guānyīn, "Yellow Bodhisattva of Mercy") and "Huang dan" (黄旦, huáng dàn "Yellow Morning / Yellow Dawn"), also known as "Huang yan" (黄棪, huáng yǎn). According to other sources, "Yellow Rose" is a hybrid of "Huang dan" and "Huangjin gui" (黄金桂, huángjīn guì, "Golden Osmanthus" or "Golden Cinnamon"). Along with Huangmeigui, Wuyishan names such as Zi meigui (紫玫瑰, zǐ méigui, "Purple Rose") and Zi mudan (紫牡丹, zǐ mǔdan, "Purple Peony") were also registered.
Produced using traditional technology from the Wuyi Mountains (武夷山, wǔyíshān). It has a characteristic floral aroma and a "Hui gan" (回甘, huígān, "turning into sweet") taste, that is, the taste of the tea is initially tart and astringent, then gradually turns sweet. The roasting and oxidation level of the tea are low.
What makes Yancha (岩茶 yánchá) stand out among other cliff teas is its unique rose flower aroma.
In 2005, the cultivar was officially certified as a new local variety by the Ministry of Agriculture of China.
The tea has a light, delicate floral taste. The dry aroma is sweet pastries and spicy crackers. The wet aroma reveals sweet fruity notes. When drinking tea, it reveals floral and smoked notes. The taste when softly brewed is lightly sweet and sour. Baked shades in the taste of a denser brew. The decoction of Huang Mei Gui tea is orange and transparent.
Also called "Yancha Jie De Xingui" (岩茶界的新贵, yánchá jiè de xīnguì) - "New Jewel / New Aristocrat of the World of Cliff Teas".
When dry, the tea has a warm aroma, with floral and chocolate notes, and hints of sun-dried blackcurrant leaves. After washing, the aroma intensifies, with steamed leaves conveying aromas of dried fruit and cocoa beans.
The taste of the brewed tea is delicate and balanced, fruity and floral, with a slight bitterness and hints of ripe gooseberry. This tea holds steeps evenly, tries to preserve its flavor profile as much as possible and is brewed up to 5 times, gradually fading. To brew, you need to take 5-7 g of tea per 150-200 ml of Yixing clay teapot or gaiwan, as well as water with a temperature of 90-95 °C.
The tea leaves a light refreshing aftertaste, moderately sweet, reminiscent of flower nectar. The color of the finished infusion is dark lemon, clean and transparent.
During tea drinking, Huang Mei Gui (Yellow Rose) gently tones, slowly warms the body, sets the mood for communication and sobers up. This tea is for everyday tea drinking in good company on cold hot evenings, or in the morning for the right start of a new day.
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Name in Chinese
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黄玫瑰 |
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Pinyin
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huang meigui |
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Translation
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Yellow rose |
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Country
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China |
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Provinces
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Fujian (福建) |
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Habitat
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Уишань Баньян (武夷山半岩) |
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The Wuyi Mountains, and shan, as is known, is translated as "mountain" or "mountains", are located on the border of the provinces of Fujian and Jiangxi. This is a mountain range located on an area of about 1000 square kilometers. The highest point is Mount Huanggangshan, 2158 meters high, which is included in the UNESCO World Cultural Heritage, both for cultural and natural criteria.
