Jin Guanyin Hongcha

Classification and Origin

predominantly gongfu hongcha (工夫红茶, gōngfu hóngchá) — twisted leaf red tea.

Jin Guanyin (金观音, Jīn Guānyīn); official selective breeding designation — Mingke No. 1 (茗科1号, Míngkē 1 hào).

maternal — Tieguanyin (铁观音, Tiěguānyīn), paternal — Huangdan (黄旦, Huángdàn), also known as Huangjingui (黄金桂, Huángjīnguì).

Tea Research Institute of the Fujian Academy of Agricultural Sciences (福建省农业科学院茶叶研究所), Fu'an City (福安, Fú'ān).

mountainous regions of Fujian (including Wuyishan 武夷山, Wǔyíshān, and Anxi 安溪, Ānxī), as well as farms in Sichuan Province (四川, Sìchuān), Guizhou Province (贵州, Guìzhōu) and others.

Type: red tea (红茶, hóngchá), fully oxidised.

Facts

"Jin Guanyin" translates roughly as "Golden Guanyin" — a reference to the maternal cultivar Tieguanyin ("Iron Guanyin") and to the golden buds characteristic of the cultivar.

the cultivar combines the genetics of two renowned aromatic oolongs — Tieguanyin and Huangjingui — which explains its heightened aromatic quality.

Huang Guanyin was obtained from the same parents through a reciprocal cross, and the two cultivars are often mentioned together.

oolong, red and green tea are all made from the same cultivar, which is not always the case for tea cultivars.

having been developed in Fujian, the cultivar is actively planted in other provinces, so "Jin Guanyin hongcha" from different regions can differ noticeably in taste while sharing a recognisable aromatic character.

History and Culture

work on developing the cultivar was carried out at the Tea Research Institute of the Fujian Academy of Agricultural Sciences starting in the late 1970s and took about two decades.

in the late 1990s the cultivar passed variety trials and received the status of a provincial improved cultivar of Fujian, and in the early 2000s — the status of a national improved cultivar (国家级良种, guójiājí liángzhǒng).

Botany and Raw Material

asexual clone (无性系, wúxìngxì), shrub type (灌木型, guànmù xíng), medium-leaf type (中叶类, zhōngyè lèi).

early-to-medium maturing.

oval-elongated, dense, with a relatively thick leaf blade and noticeable gloss; young shoots produce a fair number of downy buds.

for red tea, a flush of a bud with one or two leaves (一芽一二叶, yī yá yī èr yè) is usually picked; the fineness of the pluck depends on whether the producer aims for a "bud-heavy" style in the spirit of Jin Jun Mei or a more classical leaf red tea.

Cultivar: Camellia sinensis var. sinensis — Chinese small-to-medium-leaf variety.

Terroir

Climate: subtropical monsoon — warm, humid, with abundant rainfall and mild winters.

Soil: acidic red earths and mountain soils rich in organic matter.

Topography: hilly and mountainous sites with good drainage and diffused light are preferred.

Production

the fresh leaf is withered, reducing moisture content and preparing cellular structures for oxidation; this may be carried out in the open air, under a canopy, or with heating.

the withered leaf is rolled, rupturing cells and releasing sap, which initiates oxidative processes and shapes the appearance of the tea leaves.

the rolled leaf is held in a warm and humid environment until the desired degree of polyphenol oxidation is reached; it is at this stage that the red colour of the infusion and the characteristic sweet-floral aroma are formed.

the tea is dried with hot air, halting oxidation and fixing the taste and aroma.

Organoleptic Profile

tightly twisted dark leaves, often with golden downy bud tips; the aroma of the dry leaf is sweet, floral-honeyed.

from golden-orange to reddish-amber, transparent and bright.

pronounced cultivar aroma (品种香, pǐnzhǒng xiāng) — floral, with notes of orchid (兰花香, lánhuā xiāng) and osmanthus (桂花, guìhuā), honeyed and light fruity nuances.

uniform, copper-red, elastic.

Taste: soft, sweetish, smooth, with low astringency and a lingering floral aftertaste.

Chemical Composition

Amino Acids: including theanine, lending the taste softness and sweetness.

theaflavins (茶黄素, cháhuángsù), thearubigins (茶红素, cháhóngsù) and theabrownins (茶褐素, cháhèsù) — these determine the colour of the infusion, its body and part of the taste.

present in quantities typical for red tea, providing a tonic effect.

an elevated content of volatile terpenoids and other fragrant substances — a distinctive characteristic of the cultivar.

some polyphenols do not fully oxidise and contribute to the structure of the taste.

Health Notes

due to caffeine, the tea invigorates and enhances concentration.

theaflavins, thearubigins and residual polyphenols possess antioxidant activity.

as a fully oxidised tea, red tea is usually perceived as "warmer" and softer than green tea and is better tolerated on an empty stomach.

in traditional Chinese everyday practice, red tea is considered warming and appropriate for the cooler season.

Brewing

approximately 5 g of leaf per 100–120 ml of water for gongfu-style brewing.

90–95 °C. The lower end (around 90 °C) better preserves the delicate floral aroma, while the higher end reveals body and sweetness more fully.

a short rinse (3–5 seconds) is acceptable but not essential for tender raw material.

first infusions — 5–10 seconds, thereafter the time is gradually increased. Quality tea withstands 8–10 or more short infusions.

Teaware: a gaiwan (盖碗, gàiwǎn) or a small teapot with a volume of 100–120 ml, plus a fairness pitcher (公道杯, gōngdàobēi).

Storage

Container: a tightly sealed opaque package or tin canister; red tea readily absorbs moisture and aromas.

Shelf Life: when properly stored, red tea retains its quality for approximately 18–36 months; the floral aroma is most pronounced in the first year.

a cool, dry, dark place, away from heat sources and extraneous odours.

Price and Authenticity

red tea from other cultivars is sold under the name Jin Guanyin, lacking the characteristic cultivar aroma.

the rich floral character is imitated with artificial flavourings; such an aroma is usually intrusively monotonous, dissipates quickly and is not backed up by the taste.

low-grade raw material is passed off as higher-grade, exploiting the ambiguity of a "cultivar" rather than a geographical designation.