Gold Osmanthus

Oolong from China
A lovely fresh and floral Chinese oolong.
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  • Infusion Time 5'

  • Quantity 6g / 30cl

  • Temperature of infusion 90°C - 195°F

  • Time of the day All day long, Evening


“Huang Jin Gui” in Chinese, this renowned semi-oxidised oolong develops a bouquet which brings to mind osmanthus flower.

Special qualities

  • Origin:
  • Fujian, China
  • Tea colour:
  • Oolong (medium oxidation)

Suggestion of preparation

How to prepare the Gold Osmanthus using the Gong Fu Cha method: with a Gaiwan

- Preheat the Gaiwan with hot water.
- Put the tea in the Gaiwan (4g for 8cl).
- Pour the hot water over the leaves and immediately throw out this rinse water.
- We can now smell the fragrance of the leaves which have been infused directly in the Gaiwan, as well as the fragrances which have been kept inside the porcelain lid.
- Fill the Gaiwan with hot water (195°F). Leave to infuse for a few seconds, then pour the liquor into a reserve pot, or directly into the cup to taste.
- You can repeat the infusions until the fragrances are depleted.

How to prepare the Gold Osmanthus using the Gong Fu Cha method: with a teapot

- Place the teapot and the cups in the tea boat.
- Pour the hot water into the teapot to rinse it, then pour this water into the reserve pot.
- Put the tea into the teapot until it is half-full of leaves (10g for 20cl). Rinse these leaves with a little water to hydrate them, immediately pour the rinse water into the reserve pot and then from the reserve pot into the cups.
- Empty the cups into the boat.
- Fill the teapot to the brim to remove the foam. Leave to infuse for 30 seconds and pour the liquor into the pot.
- Fill the smelling cup with the pot, and then immediately pour this into the tasting cup. The tea lover then breathes the aroma of the first cup in deeply to discover the tea's fragrances, and then drinks from the second cup slowly, in small sips. The infusion is repeated several times, with each lasting a few seconds.

Tea and dishes message

It goes perfectly with a crème caramel.
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