A distinctive Yancha cultivar bred from Tie Guan Yin × Huang Jin Gui. Thick, oval leaves (often with a slight purple cast) make it ideal for charcoal work. This spring harvest was roasted in multiple low-temperature stages, then rested to let the fragrance and texture re-emerge.

Why it’s special

• True Jin Mu Dan cultivar, not the same as Anxi’s Jin Guan Yin line.

• Medium–heavy roast, applied gently over several rounds for depth without flattening the varietal character.

• Big-leaf, roast-friendly material that carries sweetness through many infusions.

• Built to integrate and round out with age; excellent candidate for the pumidor or a cool cupboard.

Tasting notes

• Aroma: cocoa husk, dark coffee, toasted grain, resinous herb, sweet wood.

• Liquor: deep amber; smooth, weighty texture with clean minerality.

• Flavor: initial black-coffee and herbal-resin tones that quickly turn floral and sweet; later steeps soften toward honey, baked grain, and gentle stone fruit.

• Finish: long, warming aftertaste with lingering roast aromatics and a clear rock-rhyme.

Origin & processing

• Area: Wuyishan, Fujian

• Cultivar: Jin Mu Dan (Tie Guan Yin × Huang Jin Gui hybrid)

• Harvest: spring (April–May)

• Craft: wither → bruise → moderate oxidation → multi-stage, lower-temp charcoal roast → rest

Brewing guide

(Good water helps. Adjust to taste.)

Gongfu (recommended)

• 6–7 g per 100 ml

• 98–100 °C

• Quick rinse, then 8–10s • 10–12s • 15s • 20s • 25s… for 10–15 infusions

• Tip: push time gently after the third round to open sweetness; keep early steeps short if you prefer less roast.

Western

• 3 g per 300 ml (10 oz)

• 95–98 °C for 2:30–3:30

• 2–3 infusions, adding 20–30s each round

Grandpa style

• 1–1.5 g per 100 ml

• 90–95 °C, top up as you sip

• Comfortable, cocoa-tinged sweetness with very low astringency

Pairing & occasions

Great with butter cookies, roasted nuts, sesame desserts, or dark chocolate. A fine evening oolong and an engaging side-by-side with medium-roast Shui Xian or Rou Gui to compare roast levels and cultivar character.

In Summary

• Caffeine: medium

• Storage: airtight, cool, dry, away from strong aromas. Rest a freshly delivered bag 1–2 weeks before opening; the roast will continue to settle nicely over 6–12 months.

• Tea: Gold Mudan (Jin Mu Dan) Wuyi Rock Oolong

• Harvest: spring (April–May)

• Region: Wuyishan, Fujian

• Roast: medium–heavy, multi-stage charcoal roast

In short: a layered, roast-forward Jin Mu Dan that starts dark and resinous, then blooms into floral sweetness, built for many infusions today and graceful improvement with time.