Golden Peony wulong from Tanyang

Description

Place of origin: Fujian province, Tanyang

Year: 2024

Type of tea: Semi-oxidized tea / wulong baked on charcoal

This tea was produced in an ecological farm in Tanyang village and it reached the highest place among my Yancha collection.
In this tea there are no yellow leaves. Jin Mudan is a fragrant variety 

Golden Peony / Jin Mudan 金牡丹 was developed through hybrid breeding by the Tea Research Institute of Fujian Academy of Agricultural Sciences, with Tie Guanyin 铁观音 as the female parent and Huang Yan 黄棪 (also known as Huang Dan 黄丹) as the male parent. In 2001, it was rated as a first-class excellent germplasm for scientific and technological research during the Ninth Five Year Plan period, with the serial number 220. In 2003, it passed the Fujian variety approval, and in 2010, it passed the national appraisal, becoming a national tea tree variety. This variety belongs to the asexual, shrub type, mid leaf type, early growing species, diploid, with purple green buds and leaves, plump and tender shoots, strong tenderness, strong hybrid advantage, strong cutting reproductive ability, high survival rate, strong adaptability, suitable for promotion in tea areas of Fujian, Guangdong and Guangxi.

Tasting notes:

The charcoal baking process through the Maylard reaction always transform the sugar content in tea leaves and its fragrances into caramel like tones. You can feel the sweetness in the first infusion. This cultivar belongs to the high fragrance cultivars, which strike your nose immediately when putting the tea into preheated tea vessel.  It resemble a good fragrant Cannabis Indica and the taste is like eating mango or maracuja or a good mama’s cake. With 5 grams per 100ml you can get 7 nice infusions, after that the tea got weaker. I recommend to use 95°C water low on minerals and 10 second infusions, but not osmotic water.

Enjoy