Huang Meigui (黃玫瑰) which directly translates as Yellow Rose is a new hybrid Wuyi Oolong cultivar created in 2002 by crossing 2 other cultivars. It’s more floral and aromatic than most other Wuyi oolongs. 

Wuyi oolongs are picked from April to May and withered outside on bamboo trays, the duration of withering is very important and the leaves and the weather are closely monitored, sometimes the trays will be brought inside into a more controlled environment, when the leaves are flexible enough and deemed ready the next stage begins, they’re shaken vigorously causing bruising that encourages oxidation, once thoroughly shaken they move the bamboo trays to shelves in a temperature and humidity controlled environment to oxidize. Once the tea is suitably oxidized it will be fired (sha qing) to seal in the right level of oxidation, next the leaves are immediately rolled and kneaded using machines, and finally roasted over wood, gas or charcoal. This tea was roasted once (a light roast) over charcoal.

Huang Meigui’s dry leaves give off a variety of different aromas including toasted chocolate, subtle floral tones and freshly cut grass, once infused the smell is dominated with a light grassy floral scent. The liquor toes the line between red and amber. With a slight bitterness that can be countered with shorter infusions huang meigui’s aroma makes your mouth water and quickly brings an alert feeling to your mind.